Shark’s Fin and Sichuan Pepper

Finished another foodie book this weekend (Shark’s Fin and Sichuan Pepper by Fuchsia Dunlop), and again I got this copy from the library and ended up buying a softcover edition for someone (my dad for his 60th).  Dunlop’s experience is so amazingly unique and you get a real sense of what taking part in an (all-male, all-Chinese) cooking school must be like, how traveling the far reaches of China gives you a sense of the varied regions, cultures and food, and how utterly exhausting it must be to be constantly challenging yourself by trying new (and often creepy) foods while keeping an open mind.

I definitely disagree with eating everything/anything that’s put before you, no matter how good the host’s intentions. Nonetheless, I still appreciated her perspective and hearing about her experiences.  I hope my parents will enjoy it…

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One Response to Shark’s Fin and Sichuan Pepper

  1. Pingback: Mr. Zhang Szechuan Restaurant « parkerpages

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