When I was in high school, I met with great setbacks. I couldn't get over it, so I went to the kitchen to open the gas tank and wanted to commit suicide ... After opening it, I sat in the kitchen and waited. I knew that the gas concentration would reach a certain level before I died, so I strolled in the kitchen and saw the sweet potato steamed by my mother the night before, so I ate a piece.
Oh, my God, it's so cute! Cold sweet potatoes are so delicious! So I ate several pieces, found a bag of mustard tuber, turned off the gas and went back to the living room to watch TV.
So, life is no big deal. Can't you just eat something good?
As the saying goes, "Food is the most important thing for the people". In addition to solving people's food and clothing and giving them delicious taste, there is also a kind of humanistic care in food, which makes people intoxicated. The "Carnivorous Poetry" that has been handed down to this day embodies this view:
Huangzhou good pork, the price is as cheap as dirt.
The rich refuse to eat, and the poor don't know how to cook.
Slow fire, less water, beautiful when the fire is enough.
Get up and play a bowl every day. It's full and I can't worry.
Below, let's take intensive reading to find the cultural genes in those classic food books!
1
Shinya Kudo
Douban score: 9.0 13062 comments
About the author |
Misaki Arai, a famous Japanese cartoonist. This immature urban cartoon has cured the hearts of countless readers. This book has been adapted into a TV series of the same name twice, which has won unanimous praise and recommendation from the audience. At present, the cumulative sales of midnight food store series in Japan, Taiwan Province Province, South Korea and other places have exceeded10 million copies, and the stories here are still being staged.
Content introduction |
Midnight Food Store tells a story that happened in a small restaurant. The menu here is only a set of pork sauce soup, but the boss can make various dishes with existing ingredients according to the requirements of the guests. ...
Recommended reason |
Simple food, coupled with warm and touching daily stories, makes people reluctant to put down the book as soon as they pick it up. Midnight food store is suitable for a person to browse slowly in the middle of the night. Chen Xiaoqing, editor-in-chief of China on the Tip of the Tongue, was moved to recommend it!
This series also includes midnight food store 02, midnight food store 12, midnight food store 10, midnight food store 03, midnight food store 05 and so on. Douban scores are almost all above 9, which is a good book that everyone can read.
2
Yashe talks about eating watercress: 8.8 3630 comments.
About the author |
Liang Shiqiu is a master of prose in the Chinese-speaking world in the 20th century. When Mr. Liang was a child, his family was well-off, but he only cared about food and loved to eat popular fried dough-strips steamed bread. Just like his prose was gorgeous and extremely plain, he made a series of cultural memories about eating with words. As a cultural "foodie", he has a high rate of appearance in the diet articles of other cultural celebrities.
Content introduction |
"Ya She Tan Chi" shows Mr. Liang Shiqiu's achievements in food culture all his life. From the barbecue in Zhengyanglou, a famous shop in old Beiping, the pot roast chicken in Dongxing Lou, the tile fish in Houdefu, to the fried ghosts in home cooking, sesame paste biscuits, and Wowotou, all the sounds are delicious.
Recommended reason |
Liang Shiqiu laughed at his greedy mouth and wrote countless articles about eating in his life, all of which were included in this book. These articles have a strong flavor of hometown, but more is to let readers feel the mouth-watering local food in the articles, which is a classic of celebrities talking about food.
three
Five-flavor douban score: 8.8 202 1 comment
About the author |
Wang Zengqi, a modern and contemporary writer, often writes novels in the style of prose, writing stories, customs and customs of his hometown, which is full of local characteristics. The works are dignified in sparseness, peculiar in plainness, profound in sentiment and unique in style.
Content introduction |
Wang Zengqi is neither an official nor a businessman, so what he eats and likes is mostly local flavor and folk snacks. He talked about radishes, tofu, leeks and meat, all of which are leisurely; Everyone who has read it relishes it.
Recommended reason |
Jin Yong once said that mainland "writers full of Chinese flavor should push Wang Zengqi and Deng Youmei". Wang Zengqi's Eating Amount is famous in the history of literature, not only because he can eat, but also because he can write. In this book, Wang Zengqi explained the feeling of eating, the atmosphere of eating, and how it came about, which set it off just right. He used real and delicate language to express his infinite enthusiasm and elegant charm for life. It can be said that he has brought his appetite closer to elegant literature.
four
Sushi Shendouban score: 8.6 39 comments.
About the author |
Jiro Ono, the boss of Daido Jiro, was born in Shizuoka Tianlong. At the age of nine, he went to work in the Qiezhu Hotel, and since then he has embarked on the road of life without a kitchen knife. At the age of 26, Xiaoye resolutely gave up his job as a chef in Hamamatsu and went to Tokyo alone to become a professional sushi worker.
Content introduction |
This book contains all the sushi, appetizers and side dishes made by Jiro Ono, a leading sushi professional in the contemporary era, and is called the ultimate "Edo sushi technical guide encyclopedia". Jiro Ono not only showed us gorgeous and exquisite technology, but also revealed the secrets of famous food without reservation. Readers can enjoy a wonderful visual feast every time they turn a page.
Recommended reason |
Although there are not many people commenting on this book, people who have eaten Jiro Ono sushi all lament that it is "sushi worth waiting for a lifetime". It is said that the small shop in Jiro Ono has only 10 seats and only sells sushi. The average time for customers to eat is only 15 minutes, and the per capita consumption starts at 30,000 yen, which requires an appointment one month in advance. But even so, people who come to visit are still in an endless stream. As for the reason, I'm afraid I won't know until I finish reading this book.
I also read this book before intensive reading. If you want to read quickly, you can click to read such a restaurant. I have to go once in my life.
five
Douban score of radish avocado: 8. 1.37 17 comments.
About the author |
Haruki Murakami is a famous Japanese writer. Born in 1949. He started writing at the age of 29, and his works were well received.
Content introduction |
"Radish and Hard Avocado" contains 52 humorous essays by Haruki Murakami, accompanied by 52 exquisite illustrations by the painter Gao Qiao. Murakami wrote down the mood of vegetables in humorous language, the mysterious story about big radish, the super power of choosing delicious avocados, and the feeling of kissing seals ... covering all kinds of interesting topics, it is known as "the best oolong tea in Japan".
Recommended reason |
If you often read Murakami's words, you must think that this book will be the same as his novels, with a touch of sadness and bitterness in humor. And the Murakami reflected in this sketch will completely subvert your impression. The book tells the trivial things of life, and with the cartoons of the bridge cloth, it seems that there is a fresh wind blowing.
six
Bite pickled radish douban while walking: 8. 1. 1.370 comments.
About the author |
Sen? Kappa, a representative of Japanese contemporary stage designers, was born in Kobe in 1930, and made his mark in 1954 because of stage design. Since then, he has been active in the performing arts fields such as drama, opera, ballet, musicals and television. He has won awards such as Guo Jiyi Wu Opera, Sandori Music, Excellent Art Festival and Hyogo Culture.
Content introduction |
This book is a travel note written by Sen? Kappa at the request of Asahi Shimbun in 1980s. He Tong's trip starts from pickled radish, the origin of Japanese food, and starts from Tokyo, north to Hokkaido, south to Kagoshima and west to Tottori. He not only tasted pickled radish from prisons and monasteries to the kitchens of ocean-going fishing boats, but also spared no effort to taste the homemade products of folk pickled radish lovers, and finally made pickled radish himself. ...
Recommended reason |
The author's meticulous description is mouth watering. The stories he told about several ordinary villages also witnessed the hard work and rural life of the Japanese in Japan in the 1980s. A friend of a river boy was entrusted by him to write the Report on Pickled Radish Abroad, and he also vaguely felt the homesickness of Japanese immigrants.
seven
The anthropologist douban in the kitchen scored: 8.0 480 1 comments.
About the author |
Tzu-I Chuang, a graduate of English Department of Taiwan Province Normal University, holds a master's degree in anthropology from Columbia University and is a doctoral student in anthropology at the University of Washington in Seattle. In 2006, he resolutely put down his doctoral thesis and went to cooking school, Cambridge, Massachusetts to study cooking. After graduation, I went to Hong Kong with my husband and started as a kitchen apprentice in a hotel. After work, I managed the blog "Anthropologist in the Kitchen" to share my cooking experience and what I saw and heard in a professional kitchen.
Content introduction |
The author of this book, From College to Kitchen, shared with us the professional kitchen The Secret Behind, and found vast fields in the kitchen, depicting the faces of all beings with food, art, color and fragrance. This book is not only a record of cooking school and catering life, but also a sketch of life with anthropological thoughts.
Recommended reason |
This is an easy and interesting survey note, which makes people want to read it at one go. When I read that she saw an interesting bread recipe in the middle of the night, she would immediately run to the kitchen to knead the dough, and her heart would resonate with "Yes, me too"! This book has also been recommended by writers such as Cai Zhuer, Han and Ye Yilan.
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