Dunlop, Fuchsia, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (2008). 320 pages. They say you can get to certain people through their stomachs. In Shark’s Fin, Ms. Dunlop gets to China through its food. An autobiographical memoir, it succeeds at introducing the Westerner to the culinary history and eating habits and customs of various Chinese provinces, starting in Sichuan and ending in the city of Yangzhou in the province of Jiangsu. Recommended by my friend Lew.