Podcast review of ‘Shark’s Fin and Sichuan Pepper’

There was a lovely review of my latest book last week, as part of a podcast from Ithaca, New York. The review comes some way into the programme – about 45 minutes. The reviewer said it ‘completely changed a lot of my perceptions… as well as explaining how we can understand it better, not just the history but the philosophy and the cultural things that surround it… This is a really cool book, it completely explained Chinese cuisine to me.’

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