Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, by Fuchsia Dunlop, due out in mid-April.
She is one of the writers I revere most. And yes, I know she is usually a cookbook writer, but I do mean her writing, not just her recipes. The more general point is you should expect to see many of the best writers, today, in new media and genres, not in the old. I saw notice of this, by the way, in the vastly superior to almost anything else London Review of Books.
the amazon link for Dunlop’s cookbooks is messed up.
Looks like an interesting book indeed, “Fuchsia Dunlop went to live in China as a student in 1994, and from the very beginning she vowed to eat everything she was offered, no matter how alien and bizarre it seemed.” In China, that could be some scary stuff.
http://chinesefood.about.com/cs/foodculture/a/unusualfood.htm
Well I certainly hope this book does not do much to increase the demand for shark-fin soup, given the ecological threat that shark fishing and finning has become.
I’m sure it’s a good book, but does it really deserve “scream from the rooftops” billing? I thought that was a rather more exclusive MR category.
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