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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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Shark's Fin and Sichuan Pepper, Fuchsia Dunlop
- Langue
- Année de publication
- 2008
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