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

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“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).

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