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On Food: Memoir on China travels far beyond the food of origin
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Posted on
May 22 2008 1:32 AM
by
adeal
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It was so tempting to take Fuchsia Dunlop out for Chinese food. With her fluent Mandarin and her more than encyclopedic knowledge, there would be no anglicized watering-down of our Szechuan lunch, no protests that we Westerners wouldn't care for, say, a head-on fish or an offal-driven dish. It would be an education on its own to see how the author, who wrote instant-classic cookbooks on Szechuan food and Hunanese cuisine, ordered at one of Seattle's Chinese restaurants.
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