Short Takes

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China By Fuchsia Dunlop Norton, 320 pp., illustrated, $24.95 The Cultural Revolution of the 1960s and '70s wiped out inventive cooking in China. But by the '90s, the boring, sexless uniformity of Chinese communism was over, and China's extraordinary and ancient cuisine was all...

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