Books about Sichuan from Amazon.com

The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs..
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A New York Times Notable Book

Winner of the Kiriyama Book Prize

In the heart of China's Sichuan province, amid the terraced hills of the Yangtze River valley, lies the remote town of Fuling. Like many other small cities in this ever-evolving country, Fuling is heading down a new path of change and growth, which came into remarkably sharp focus when Peter Hessler arrived as a Peace Corps volunteer, marking the first time in more than half a century that the city had an American resident. Hessler taught English and American literature at the local college, but it was his students who taught him about the complex processes of understanding that take place when one is immersed in a radically different society.

Poignant, thoughtful, funny, and enormously compelling, River Town is an unforgettable portrait of a city that is seeking to understand both what it was and what it someday will be.

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Price: $6.99 [Notify me when price goes down.]

A new memoir by the most talented and respected British food writer of her generation

Award-winning food writer Fuchsia Dunlop went to live in China as a student in 1994, and from the very beginning she vowed to eat everything she was offered, no matter how alien and bizarre it seemed. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province to brushes with corruption, environmental degradation, and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship at China's premier Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; attempts, hilariously, to persuade Chinese people that "Western food" is neither "simple" nor "bland"; and samples a multitude of exotic ingredients, including sea cucumber, civet cat, scorpion, rabbit-heads, and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxford kitchen, Fuchsia is forced to put this to the test.

From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this unique and evocative account of Chinese culinary culture is set to become the most talked-about travel narrative of the year.

'Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years.'—O Magazine

'Insightful, entertaining, scrupulously reported... and a swashbuckling memoir studded with recipes... a distinguished contribution to the literature of gastronomy.'—New York Times

'Delightful.'—Jeffrey Steingarten in Vogue

'An autobiographical food-and-travel classic.'—Publishers Weekly

'Literary, entertaining and almost anthropological.'—Seattle Post-Intelligencer

'Fuchsia Dunlop's brilliant new food memoir.'—Wall Street Journal

'Painstakingly researched, beautifully written and impossible to put down, Dunlop takes us on a tantalizing tour through China in what's sure to be the gastronomic book of the year.'—Inside Toronto

'Shows the rare insight and compassion that... Fuchsia Dunlop has been demonstrating for 15 years...Dunlop's grasp of Chinese culture and cuisine run deep.'—Toronto Globe and Mail

'Destined... to become a classic of travel writing.'—The Observer

'Marvellous and mesmerising.'—The Daily Mail

'As much a memoir and a superlative example of travel writing as it is a book about food... funny, honest and illuminating.'—London Lite

'Dunlop is now an expert on Chinese cuisine, but she's also a fantastically witty storyteller... Dunlop will charm and delight you with her enthralling anecdotes.'—Wanderlust
'More than just a delicious memoir of extraordinary meals... an erudite, nuanced look at Chinese culinary culture, its history, and China's development over the last decade.'—China Daily

'[Dunlop] writes of China's familiar culinary faces...with an outsider's eye, an insider's palate, and a lover's affection. The best food book I've read so far this year.'—Straits Times, Singapore

'A sensual feast of a book... Fuchsia Dunlop is a star in the world of food writing, but she's never preachy in this Oriental food odyssey.'—The Times of South Africa

'This charming, informative textbook/memoir/travelogue, one of the more noteworthy recent food studies. Readers definitely won't be hungry an hour after finishing this satisfying history from a witty Chinese food authority.'—Kirkus Reviews.
Price: $13.90 [Notify me when price goes down.]

This extraordinary catalogue accompanies a major traveling exhibition of 128 works of bronze, jade, and clay dating from the thirteenth century B.C. to the second century A.D. The majority of these stunningly sophisticated works of art--among the most unusual and spectacular produced anywhere in the ancient world--all come from a startling archaeological discovery made just fourteen years ago at the previously unknown site of Sanxingdui in Sichuan province. The discovery of this Bronze Age civilization fundamentally changes our understanding of Chinese history.

Representing fifteen hundred years of cultural production, these striking objects are extraordinarily varied, ranging from a monumental standing figure and an almost life-size bronze horse to ritual vessels, masks, and bronze heads of fantastic-looking supernatural beings, finely honed jade knives and ritual blades, and marvelous clay statuettes. Most have never before been seen in the United States. The exhibition and catalogue represent a unique international effort to continue the study of ancient Sichuan.

Under the leadership of Robert Bagley, an international team of scholars contributes eight essays on the archaeological discoveries at Sanxingdui, the art historical importance of these objects, and the new history of ancient China they tell. Contributors are Michèle Pirazzoli-t'Serstevens, Jessica Rawson, Lothar von Falkenhausen, Alain Thote, Jenny F. So, Michael Nylan, and the Seattle Art Museum's Curator of Chinese Art, Jay Xu. In addition to the essays, there are individual entries for each object, nearly all of which have been newly photographed for this publication.

Ancient Sichuan contributes to a revolutionary change in perceptions of ancient Chinese civilization, providing an unprecedented opportunity to explore the art, material culture, and spiritual life of ancient China.

EXHIBITION SCHEDULE:

Seattle Art Museum, Seattle May-August 2001

Kimbell Museum of Art, Fort Worth September 2001-January 2002

Metropolitan Museum of Art, New York March-June 2002

Royal Ontario Museum, Toronto August-November 2002.
Price: $29.90 [Notify me when price goes down.]

The title of the book actually means Love Poems from China. It includes 150 poems selected from the earliest poetry collection Book of Poetry to the present day, covering not only such great poets as Li Bai, Du Fu, Su Shi, Lu You and Li Qingzhao, but also some famous historic figures such as the Tang Emperor Li Longji, the Southern Tang Emperor Li Yu, the dramatist Guan Hanqing and even talents and beauties such as Tang Yin and Xue Tao, PRCs Chairman Mao Zedong, and the renowned writer Lu Xun. The book demonstrates in multi-dimensions and perspectives the world of romance of the Chinese people and their outlook on love. Each translated poem is accompanied by the Chinese original..
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This digital document is an article from The Ohio Journal of Science, published by Thomson Gale on June 1, 2006. The length of the article is 7343 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Survival and nesting habitat use by Sichuan and ring-necked pheasants released in Ohio (1).
Author: Kathryn L. Shipley
Publication:The Ohio Journal of Science (Magazine/Journal)
Date: June 1, 2006
Publisher: Thomson Gale
Volume: 106 Issue: 3 Page: 78(8)

Distributed by Thomson Gale.
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Presents the intellectual world of early medieval Sichuan through a critical biography of historian and classicist Qiao Zhou..
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