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Fuchsia Dunlop是第一个在中国进修厨艺的西方人，她用文字记录了中国20年来饮食上的变迁。
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Fuchsia Dunlop
书名及学校名称实意单词首字母大写
主持：fuzinxia
校对：13blue
翻译&注释：lulu3496
答疑：betty0925
口语点评：Eva酱
口语节目地址：http://bulo.hujiang.com/menu/2120/item/726544/
Nothing tells you more about globalisation, our hyperlinked-up world, than the ways we shop, cook and produce our food. And nowhere have its effects been as dramatic as in China. Global agribusinesses have moved in to produce cheap meat. That then feeds into the supermarkets and fast-food chains that have sprung up mushroom-like in their thousands across the land.
Fuchsia Dunlop was the first westerner to train as a chef in China at the Sichuan Institute of Higher Cuisine in Chengdu. Her cookbooks, journalism, and her memoir, Shark's Fin and Sichuan Pepper, document the country she first encountered almost two decades ago as well as the ferment of recent years. A few weeks ago she was in Shanghai.
Mrs He charges through the busy market, greeting her friends and neighbours as she goes. Here and there, she stops to pick out some water bamboo stems, their husks peeled off to reveal ivory ziggurats of flesh or to have a bowlful of snaky eels weighed and gutted. Before long we are back at her flat on the outskirts of Shanghai, laden with produce and ready to start cooking the evening meal. And as dinner time approaches, the table begins to fill up with delicious dishes, sweet and sour radish, yellow croaker soup with pickled vegetables, a stew of those eels and water bamboo.人们购物，烹饪和制作食物的方式，最能体现全球化和世界的紧密联系性。这一点在中国体现的尤为明显。全球农业企业不断涌入，肉价越发便宜。这样一来，迎合了超市和快餐连锁业的需要，这些行业如雨后春笋般，在中国成千上万的涌现出来。
费舍尔·邓禄普女士是第一位到中国进修厨艺的西方人，就读于成都的四川烹饪高等专科学院。她所著的食谱，报刊杂志撰稿，自传《鱼翅与川椒》，记录了大约20年前她初到中国时的见闻，同时也记录了近年来的剧烈变化。数周前，她在上海。
何女士在繁忙的市场上讨价还价，一路上问候着她的朋友和邻居。转到这，转到那儿，她停下来，挑选了一些茭白，茭白外壳削去后，露出象牙白色的，尖尖的新鲜笋肉；她还去称了一碗鳝鱼，并让小贩宰杀干净。过了不久，我们满载而归，回到她在上海市郊的公寓，准备开始做晚饭。随着晚饭时间的临近，桌上开始摆满美食，酸甜萝卜，酸菜黄鱼汤，还有响油鳝丝。 | 
发表于 2016-8-2 11:37:34