Fuchsia Dunlop
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).
Food and Drink,Food,Nonfiction,Autobiography,Memoir,Cultural,China,Travel,Food and Drink,Cookbooks,Food and Drink,Cooking,Food and Drink,Food Writing,Cultural,Asia,Food and Drink,Foodie
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China