Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

I discovered this book from an excerpt in The Best Food Writing 2008. I was impressed by the writing and thought the concept of going to a university in China was pretty bold for an English girl. But that what was thought I learned from the excerpt. But when I actually got the whole book, it was an even better story!

Fuchsia Dunlop went to China to study Chinese policy on ethnic minorities, on a British Council grant in 1994. She was working at the BBC. She ended up at Sichuan University in the foreign students wing. She wasn't quite sure what she was doing there. Her Chinese was too poor to do scholarly work, and the topic she had chosen was a "subject fraught with political sensitivities." She ended up writing down her impressions of the food. She had thought about being a professional cook, but that is not where her path lead her. But here, she finds herself curious about Chengdu and the region's food, it's cooks and their kitchens and she tours around asking questions, making friends and writing down recipes. And because China was just beginning to open itself up the world, Fuchsia and her fellow students are a curiosity to the locals too.

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China is more than just a book about food. It is a story of finding one's place in the world - even if that happens to be China, and creating a life. It is a traveler's journey and Dunlop writes with insight and humor about a time and place that has changed irrevocably since she has been there. And then there is the food. She writes with such knowledge and discription you will be craving Chinese food there after. Makes you wish you went with her. And after reading the book, I guess I did. A very good read.