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{{Short description|2008 book by Fuchsia Dunlop}}
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'''''Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China''''' is a 2008 book by [[Fuchsia Dunlop]]. It is a [[memoir]] that describes her interactions with [[Chinese cuisine]] whilst in China.
==Release==
There are two translations in [[Standard Mandarin]]. It was published in 2017 in Taiwan in [[Traditional Chinese]]. The [[Simplified Chinese]] translation of this work, by [[Shanghai Translation Publishing House]] and released in July 2018, was the first book by Dunlop to be published in [[Mainland China]]. By October 2018 there were 50,000 copies and four reprints.<ref name=YanSCMP>{{cite web|last=Yan|first=Alice|url=https://www.scmp.com:443/news/china/society/article/2168430/after-demystifying-sichuan-food-westerners-british-author-finds|title=After demystifying Sichuan food for Westerners, British author finds audience in China|newspaper=[[South China Morning Post]]|date=2018-10-14|access-date=2023-12-17}}</ref> He Yujia ({{zh|c=何雨珈}}) is the translator of the Mainland China edition, which is titled 鱼翅与花椒.<ref>{{cite web|url=http://www.fuchsiadunlop.com/books/sharks-fin-and-sichuan-pepper-%e9%b1%bc%e7%bf%85%e4%b8%8e%e8%8a%b1%e6%a4%92/|title=Shark's Fin and Sichuan Pepper – 鱼翅与花椒|website=Fuchsia Dunlop official site|access-date=2023-12-18}}</ref>
==Reception==
Dawn Drzal of ''[[The New York Times]]'' wrote that due to the variety of ingredients chronicled, the work "sometimes reads like a bill of lading for dismembered occupants of [[Noah's Ark]]".<ref name=DrzalNYT>{{cite web|last=Drzal|first=Dawn|url=https://www.nytimes.com/2008/07/20/books/review/Drzal-t.html|title='Eating Skillfully'|newspaper=[[The New York Times]]|date=2008-07-20|access-date=2023-12-17}}</ref>
[[Publishers Weekly]] described the work as "supple and affectionate" and called attention to how the book chronicled China during the [[Chinese economic reform]] period.<ref>{{cite web|url=https://www.publishersweekly.com/978-0-393-06657-9|title=Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China|website=[[Publishers Weekly]]|date=2008-02-11|access-date=2023-12-17}}</ref> [[Kirkus Reviews]] wrote that the book is a "satisfying history".<ref>{{cite web|url=https://www.kirkusreviews.com/book-reviews/fuchsia-dunlop/sharks-fin-and-sichuan-pepper/?page=2|title=SHARK'S FIN AND SICHUAN PEPPER|website=[[Kirkus Reviews]]|date=2008-02-15|access-date=2023-12-17}}</ref>
According to Dunlop, the Chinese publication had a positive reception.<ref name=YanSCMP/>
==References==
{{reflist}}
==External links==
* ''[http://www.fuchsiadunlop.com/books/sharks-fin-and-sichuan-pepper/ Shark's Fin and Sichuan Pepper]'' - Fuchsia Dunlop official website
[[Category:2008 books]]
[[Category:British memoirs]]
[[Category:Books about food and drink]]
[[Category:Books about China]]
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