Fuchsia Dunlop in Chinese

[Luxi]

Did you know that Fuchsia Dunlop's  "Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China" has been translated to Chinese?

It's in Douban as:

鱼翅与花椒
作者：扶霞·邓洛普（Fuchsia Dunlop）

https://read.douban.com/ebook/54350652/?icn=index-topic

It has a rating of 8.4 points among Douban's readers, which is really high. Very well done!

You can read a generous 2-chapters preview in Douban's e-books site.

[abcdefg]

I didn't know, @Luxi. Thanks. 

 

Such a good book. Lots of perceptive insights about China in addition to cooking and food lore. Read it once a couple years ago, maybe I'll try it again now in the original language. 

[ChTTay]

4 hours ago, abcdefg said:

original language. 

 

The original is English, right? 

 

Or she wrote the book in Chinese originally? ?

[Jim]

Proto-Indo-European; we struggle to identify a language more original than that.

[abcdefg]

Hmm. Yes, you have a point there. 

[Michaelyus]

Oh nice, did not realise it had been translated. Gotta hunt it out in English!

[abcdefg]

7 hours ago, Michaelyus said:

Gotta hunt it out in English!

 

The English version is available on Kindle from Amazon. 

[Bibu]

nice book, thanks Luxi. 

 

I will read the Chinese version , who would take the English version?

[Bibu]

the Chinese  version is very well translated, like  a Sichuan local writer , then a English woman showed up in 10 mins, LOL.

 

I am on the section of 庖丁解牛 now, wondering how she translated this into English, who have the English version?

[ChTTay]

It was written in English ... then recently translated into Chinese ?

 

I imagine it was professionally translated into Chinese.