There are 65,438+00 books in the Tang Dynasty, including Eat in China, Chowder, Hometown Love, etc. In this series, Mr. Tang mainly talks about the delicious food during the Republic of China, and also introduces various customs and anecdotes of that era, such as cricket fighting, snuff bottles, famous Beijing opera and so on, which is very worth reading.

Gu Qingsheng's series of works include Swimming Fish, South on Taste Buds, Thinking of Fish Head, Left Barbecue and Right Stewed Soup, etc. This man is a geologist, running around, and happened to write a good article, whose style is as light as its taste.

Liang Shiqiu's "Elegant House Talking about Eating" and Wang Zengqi's "Five Flavors" and "Eating on All Sides" are already must-read for eating goods;

Lu's Gourmet, the focus of this book is actually Zhu Hongxing's Noodles Soup.

Shi Guanghua's My Life in Sichuan is the best book about Sichuan cuisine, and the author can eat and cook it. Among them, "Chongqing Pork" is a classic course.

Eating Master written by Wang Dunhuang, the son of Wang, is very realistic and has a strong Beijing flavor.

Lai Yaodong's "A Big Belly" and "A Guest on a Cold Night", the taste of the old people is somewhat picky. . .

"Gourmet Walking" is similar to Tang's works, and it is also a style of "food and scenery, people share joys and sorrows"

Fan used Literati's Diet Talk to collect miscellaneous notes of many famous diet articles.

Ouyang Ying Ji's "Taste Hong Kong 1, 2", 1 focuses on food, and 2 focuses on snacks, with a map of Hong Kong food, which can be used as a travel guide for Hong Kong.

Jiao Tong's "Gourmet Rivers and Lakes" and "Taste of Taiwan Province Province" teach Taiwan Province food snacks;

The flame of the forest "tastes the forest", and it is good to munch on A Dream of Red Mansions;

Rong Rong's Eat to the End of the World, a gourmet work of overseas travelers, is not used to cheese, and reading and writing cheese books is also good.

Gu Cunyan's "Human Taste" and Li Shubo's "Personal Taste", the latter is a collection of articles, among which Lao Dao's one about meat is quite heroic;

Lin's notes on eating, drinking, living and remembering in Home Cooking.

Shao's Meixi Pavilion Cuisine and Cooking Notes can be used as recipes for Shanghai cuisine.

Tzu-I Chuang's The Anthropologist in the Kitchen and Ruth Recker's The Secret Life in Disguise of Food Critics are two western-style cuisines.

Zhang Jiawei's Nothing More than a Bowl of Hot Soup, He Caitou's Drunk Rice Record, A Zi's Down to the Kitchen, and Nothing's Thinking about Eating are all delicious lives for the younger generation.

Besides, the essays of Cai Lan and Shen Hongfei are also worth reading.

If people are in the imperial city, then Xiao Kuanjun's "100 yuan to eat all over Beijing" had better have one. Although there are not many words, fortunately, you can follow the map;

Finally, a book that may be liked by textual research, Xue's Talk about Fish and Shrimp, studies the living habits of various fish in detail and names their origins, but most people probably don't understand it.

Above, I don't know much about western books about food, so most of them are domestic works, so I'm waiting for you to supplement them.