扶霞．邓洛普在牛津长大，于剑桥大学取得英国文学学士学位，其后于伦敦亚非学院以名列前茅的优异成绩获得中国研究硕士学位。一九九四年，扶霞在获得了英国文化协会奖学金补助后，前往中国四川大学就读一年；其后又在四川烹饪高等专科学校接受了三个月的专业厨师训练，成为该校第一位外国学生。 扶霞着有三本书，分别是《四川烹饪》、《湘菜谱》、《鱼翅与花椒》。她在BBC中文频道首度与中国当地电台合作时，担任与成都电台合作的《吃东吃西》电台节目共同制作人，这是一系列以饮食为主题的双语节目。她的文章曾刊登于各大报章杂志，包括《金融时报》《纽约客》《美食家》《四川烹饪》杂志等。她的作品也先后赢得了许多奖项。二○一○年，湖南省政府特别颁奖以肯定扶霞对湖南料理国际化的贡献。 扶霞在最近十年里，长期从事演讲与烹饪示范工作，有时是独立进行，有时则是和中国厨师合作，足迹踏遍了巴塞罗那、悉尼...(展开全部)

理查德·劳埃德·帕里（Richard Lloyd Parry） 英国著名驻外记者、作家，旅居日本20余年，现任《泰晤士报》亚洲主编兼东京分社社长。他本人关注日本社会议题，撰写了大量文章和著作，其中，《疯狂之时》（In the Time of Madness）被提名斯坦福·杜曼年度旅行图书奖，《吞噬黑暗的人》（People Who Eat Darkness）入围塞缪尔约翰逊图书奖长名单。《巨浪下的小学》一书于2018年获福里奥文学奖，并出版日译本。

理查德·劳埃德·帕里（Richard Lloyd Parry） 英国著名驻外记者、作家，旅居日本20余年，现任《泰晤士报》亚洲主编兼东京分社社长。他本人关注日本社会议题，撰写了大量文章和著作，其中，《疯狂之时》（In the Time of Madness）被提名斯坦福·杜曼年度旅行图书奖，《吞噬黑暗的人》（People Who Eat Darkness）入围塞缪尔约翰逊图书奖长名单。《巨浪下的小学》一书于2018年获福里奥文学奖，并出版日译本。

Sharks are the top predators in many marine ecosystems. But tales of the killer instincts and fearsomely sharp senses of these hunters can obscure their full life histories. In fact, sharks are characterful, exhibit surprisingly complex behaviors, and lead secretive lives full of interest in every type of marine habitat. The Lives of Sharks is a fascinating and beautifully illu...(展开全部)

On 11 March 2011, a massive earthquake sent a 120-foot-high tsunami smashing into the coast of north-east Japan. By the time the sea retreated, more than 18,500 people had been crushed, burned to death, or drowned. It was Japan’s greatest single loss of life since the atomic bombing of Nagasaki. It set off a national crisis, and the meltdown of a nuclear power plant. And even a...(展开全部)

On 11 March 2011, a massive earthquake sent a 120-foot-high tsunami smashing into the coast of north-east Japan. By the time the sea retreated, more than 18,500 people had been crushed, burned to death, or drowned. It was Japan’s greatest single loss of life since the atomic bombing of Nagasaki. It set off a national crisis, and the meltdown of a nuclear power plant. And even a...(展开全部)

Joris Luyendijk, an investigative journalist, knew as much about banking as the average person: almost nothing. Bankers, he thought, were ruthless, competitive, bonus-obsessed sharks, irrelevant to his life. And then he was assigned to investigate the financial sector. Joris immersed himself in the City for a few years, speaking to over 200 people - from the competitive investm...(展开全部)

From Publishers Weekly Food writer Dunlop is better known in the U.K., where her comprehensive volumes on Sichuanese and Hunanese cuisine carved out her niche and eventually became contemporary classics. Turning to personal narrative through the backstory and consequences of her fascination with China, she produces an autobiographical food-and-travel classic of a narrowly focus...(展开全部)

扶霞．邓洛普在牛津长大，于剑桥大学取得英国文学学士学位，其后于伦敦亚非学院以名列前茅的优异成绩获得中国研究硕士学位。一九九四年，扶霞在获得了英国文化协会奖学金补助后，前往中国四川大学就读一年；其后又在四川烹饪高等专科学校接受了三个月的专业厨师训练，成为该校第一位外国学生。 扶霞着有三本书，分别是《四川烹饪》、《湘菜谱》、《鱼翅与花椒》。她在BBC中文频道首度与中国当地电台合作时，担任与成都电台合作的《吃东吃西》电台节目共同制作人，这是一系列以饮食为主题的双语节目。她的文章曾刊登于各大报章杂志，包括《金融时报》《纽约客》《美食家》《四川烹饪》杂志等。她的作品也先后赢得了许多奖项。二○一○年，湖南省政府特别颁奖以肯定扶霞对湖南料理国际化的贡献。 扶霞在最近十年里，长期从事演讲与烹饪示范工作，有时是独立进行，有时则是和中国厨师合作，足迹踏遍了巴塞罗那、悉尼...(展开全部)

From Publishers Weekly Food writer Dunlop is better known in the U.K., where her comprehensive volumes on Sichuanese and Hunanese cuisine carved out her niche and eventually became contemporary classics. Turning to personal narrative through the backstory and consequences of her fascination with China, she produces an autobiographical food-and-travel classic of a narrowly focus...(展开全部)