In the 1990s, Fuchsia Dunlop became the first foreign student at the Sichuan Institute of Higher Cuisine, leading to her fame as a food writer. She recently discussed books documenting foreign experiences in China, emphasizing the importance of understanding food in its cultural context. The article also highlights works like Martha Gellhorn's travel stories and David Kidd's 'Peking Story', which depict life in China during the chaotic transition from imperial rule to communism. These narratives reflect the rich history and the experiences of those who navigated these complex times.
Fuchsia Dunlop aims to steep herself in the atmosphere of a place, helping people relate to the context of the food she explores.
Martha Gellhorn's travels in the forties with Hemingway provide an extraordinary picture of China amidst civil war and Japanese occupation.
'Peking Story' offers a firsthand memoir of the transitional period in China, capturing the overlap of the old and new regimes.
Eland revives lost narratives, such as 'Forgotten Kingdom', providing insights into the lives of foreign adventurers in China.
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