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Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Book
“Destined, I think, to become a classic of travel writing.”—Paul Levy, The Observer After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).Read More
from£N/A | RRP: * Excludes Voucher Code Discount Also available Used from £N/A
- 0393332888
- 9780393332889
- Fuchsia Dunlop
- 24 August 2009
- W. W. Norton & Company
- Paperback (Book)
- 336
- Reprint
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