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Luxi

Fuchsia Dunlop in Chinese

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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.

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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. 

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ChTTay
4 hours ago, abcdefg said:

original language. 

 

The original is English, right? 

 

Or she wrote the book in Chinese originally? 😱

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Jim

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

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abcdefg

Hmm. Yes, you have a point there. 

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Michaelyus

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

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abcdefg
7 hours ago, Michaelyus said:

Gotta hunt it out in English!

 

The English version is available on Kindle from Amazon. 

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Bibu

nice book, thanks Luxi. 

 

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

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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?

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ChTTay

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

 

I imagine it was professionally translated into Chinese. 

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