 |
America's
Worst Breakfast Foods
By David Zinczenko, with Matt
Goulding
It’s hard to overestimate the
importance of eating breakfast. Studies show that people who take time
for a morning meal consume fewer calories over the course of the day...
More»
5
Essential Weight Loss Foods
By Dr. MaoShing Ni
There are many fad diets that promise
to help you lose weight in almost no time at all. After two or three
weeks on the diet you find yourself... More»
Bad
Foods that are Actually Great for Your Waist
By Camille Noe Pagán
If you've been avoiding burgers, ice cream,
and pizza thinking you're doing your waistline a favor, don't. They
can actually help you lose weight -- and keep it off, too. More»
See
All»
|
|
|
«Cookbook
Review Index
Cookbook
Review
|
Shark's Fin and Sichuan Pepper:
A Sweet-Sour Memoir of Eating in China, By Fuchsia Dunlop
Reviewed by Publishers
Weekly
Food writer Dunlop is better known
in the U.K., where her comprehensive volumes on Sichuanese
and Hunanese cuisine carved out her niche and eventually
became contemporary classics. Turning to personal narrative
through the backstory and consequences of her fascination
with China, she produces an autobiographical food-and-travel
classic of a narrowly focused but rarefied order. Dunlop's
initial 1992 trip to Sichuan proved so enthralling that
she later obtained a year's residential study scholarship
in the provincial capital, Chengdu. There, her enrollment
in the local Institute of Higher Cuisine, a professional
chef's program, created a cultural exchange program
of a specialized kind. The research for and success
of her resulting cookbooks permitted Dunlop to return
to China in a more experienced role as chef and writer;
that led to this reflective memoir, which probes into
the author's search for kitchens in the Forbidden City
as well as the people and places of remote West China.
One key to this supple and affectionate book is its
time frame: by arriving in China in the middle of vast
economic upheavals, Dunlop explored and experienced
the country and its culture as it was transforming into
a postcommunist communism. (Apr.)
Copyright © Reed
Business Information, a division of Reed Elsevier Inc.
All rights reserved.
|
|
|
|
