Wednesday, May 28, 2008

Why Couldn't MY Name Be Fuchsia?

Was it because I'm eating new things? Or was it due to our recent Anthony Bourdain No Reservations dvd marathon? Whatever the reason, Shark's Fins and Sichuan pepper was the latest book to come home with me. First off, I think food people would love this book. Fuchsia Dunlop does a great job describing the various flavors, textures, and nuances of the foods she encounters--and she encounters some strange stuff. But it isn't just about the food, and you'll learn things about China and Chinese culture and history you didn't even realize you wanted to know. My only criticism is it's maybe a bit long. Towards the end I felt like I do when I've been away on vacation for a little too long. Too much of a good thing?


Anonymous said...

This book is totally up my alley! Thanks for posting about it-- I'll all the recommendations I can get these days :)

Darling Petunia said...

I think you'll really like it, Jeanne. I was surprised how much I liked it, considering I've never eaten anything CLOSE to what she was describing!