Author: Liang Shiqiu
Recommendation:
The taste buds of the elegance of the people of the deep, the most humanistic drinking and pecking work.
Synopsis:
This book is a collection of Liang Shiqiu's representative essays, the "Elegant House" series. Liang Shiqiu mocked his own gluttony, and wrote countless articles about food during his life, which are rich in native feelings and are classic works of famous writers about food. A generation of prose master Liang Shiqiu left us not only the taste on the tip of the tongue, but also the taste of history, the taste of human feelings, the taste of the hometown and the taste of memory.
2. The Gourmet (Collection)
Author: Lu Wenfu
Recommendation:
This book brings together the lives of various characters over a period of forty years on the theme of "eating", and the title "The Gourmet" has become popular. The term "foodie" has become popular.
Content Summary:
The novel skillfully twists together the lives of Gao Xiaoting, a simple and straightforward revolutionary cadre, and Zhu Ziye, a capitalist who has indulged in eating and drinking for his whole life for more than forty years, and with a rich and varied narrative, it brings together the lives of the characters of all colors over forty years on the theme of "eating". The main character, Zhu Ziye, is a delicious and unchanging eater. The unchanging nature of the main character Zhu Ziye's delicious food precisely reveals the variability of history, and his ups and downs reflect the changes of the times and people's values, with rich historical content and profound ideological connotations. The author uses Suzhou's local customs, garden scenery, famous dishes, historical monuments and other unique landscapes to form the unique mood, mood and flavor of the work, coupled with the use of the Wu language, adding a strong local color to the work.
3. "Eating Master" (Tibetan)
Author: Wang Dunhuang
Recommendation:
Following the practice of this book, you can also become a "master of eating".
Synopsis:
In Beijing, there are many people who are called "food masters". "They are not chefs, they have a set of "creed", you understand this set of "creed", you will know the "eating masters They have a set of "credo". Introducing the "food master", we can not help but talk about how they purchase, how to do, how to eat all kinds of attention. Most of these dishes introduced in this book do not use any expensive ingredients, some of which are old Beijing's home cooking and rare today, some of which are improved by the "masters of eating" and different, and even more so that those who have the opportunity to taste the unforgettable, the newspaper and text repeatedly recommended is the only one in the vast capital. Happily, the author has taught us all the essentials of making these dishes. If you follow the practice, you can also become a "food master".
4. "Knowing Church talk about eating" (Tibetan)
Author: Zhou Zuoren
Recommendation:
Talking about eating or listening to talk about eating, the important thing is not to eat, but to talk about eating, that is, to deal with the realities of life, that kind of temperament and demeanor.
Synopsis:
"We must have a little bit of useless play and enjoyment in addition to the necessities of daily life in order to make life interesting. We look at the sunset, at the river in autumn, at flowers, listen to the rain, smell the incense, drink wine that does not seek to quench our thirst, and eat snacks that do not fill us up, all of which are necessary for life - though uselessly loaded, and the more refined the better." With the same meal, rice porridge and wine, different people can taste different flavors and think of different things. Zhou Zuoren's food articles restore a real Zhou Zuoren: playful, cheerful, fond, silent heart, casual words. This is the result of his unremitting love for his hometown and his serene and far-reaching attitude towards life. He broke out from the bustling image of the city with ease, and then turned into the alleys of the city life.
5. "Wang Zengqi Talks About Food" (Hidden)
Author: Wang Zengqi
Recommendation:
The ultimate temptation of the gourmet, in the Chinese literary world, Wang Zengqi is recognized as the last of the contemporary masters of elegance and uniqueness in the literati gourmet.
Synopsis:
Talking about food can't be about eating, so what's the fun in a recipe book? Wang Zengqi put the feeling of eating, eating atmosphere, how a come to talk about the head, baked just right. With true and delicate language, expressed the infinite passion for life and elegant flavor, is the mouth and stomach desire and elegant literature to pull the nearest people.
6. "Old Taotao Compendium" (Collection)
Author: Zhao Heng
Recommendation:
It uses a down-to-earth tone to sink into every aspect related to food and drink, but does not elevate the desire for food and drink to a cultural essence.
Synopsis:
This book is a masterpiece of Mr. Zhao Heng talking about food culture, and it is the first of the food culture readings. The whole book *** forty-eight, with the white description of the note body writing food, write the mouth and stomach, remember the customs and human feelings, described the history of palms, kind and natural and elegant, revealing the author of the delicate culture of a fondness. The author's writing is light and subtle, and the text is plain and dignified, quite like the style of "Cantonese cuisine".
7. Tang Lusun Talks About Eating (Tibetan)
Author: Tang Lusun
Recommendation:
The first Chinese to talk about food, "Diet Notes".
Content Summary:
Food is the God of the people, eating is culture, learning and art. Self-named "greedy" Mr. Tang Lusun, traveled to the north and south of the Yangtze River, tasted all the Chinese delicacies, this book is his "eating culture" and "eating art" of the collection. The author is not only addicted to eating, but also able to eat, whether it is a big restaurant's feast, or the night market stalls of snacks, he can taste the essence of the essence of food. In addition to the delicacies of the mainland provinces, this book also includes the local flavors of Taiwan, which makes people salivate at the sight of it. This book to talk about eating as the theme, Tang Lusun will be their own dietary experience to write out a real concise, North and South delicacies, waterway miscellaneous inheritance, all in Tang Lusun pen, more rare is the author will be a lot of delicacies of the ingredients and cooking methods also recorded, for the inheritance of the promotion of our traditional food culture provides a very valuable information.
8. "Words to Help Taste" (to be collected)
Author: Fei Xiaotong
Recommendation:
With anthropologist Fei Xiaotong, we traveled all over China and ate all over China.
Synopsis:
Mr. Fei Xiaotong is a famous sociologist and anthropologist in China, who has devoted his life to the study of sociological theories and methods, urban and rural sociology, and ethnosociology, etc. This book shares with you his experiences of tasting food during his visits to various places in the world: Longsheng kiwi peaches, lotus root meatballs of Yancheng city, phoenix-tailed mushrooms in his hometown, and Qinhuai savory snacks. ...... lets you know the side of this academic's life.
9. "Belly big can tolerate" (Tibetan)
Author: Lu Yaodong
Recommendation:
Gourmet Lu Yaodong: "I'm a glutton, often two shoulders carry a mouthful of, east, west, south, north and south walk. Nothing else, foraging for food."
Synopsis:
Professor Lu Yaodong teaches a university course on the history of Chinese food culture, which is very popular among students. He is also a man of taste, often visiting different places and tasting different flavors of food. He also hopes to link recipes with his own studies, and through historical investigation and literary strokes, to connect the trivial details of the seven things that open the door: oil, salt, firewood, rice, soy sauce, vinegar, and tea with the social and cultural changes, and to take it to the next level, so that he can expand a new field for Chinese food culture. This book is a collection of some of Lu Yaodong's past food articles, mostly essays on visiting food. The author went to Beijing, Jiangnan, Guanzhong, the Central Plains, and Taipei, and he has visited all kinds of good food. Suddenly, he went to the Dexing Hall, and suddenly, he went to the Fuchun Garden, where the root of vegetables was fragrant. "is also, so that readers can not help but smile after the inevitable finger-licking. More valuable is that the author of this experience and history, literature and integration, in the text of the feast, the historical city of the diet of the script, said the poetry and literature of the food talk.
10. The First Sin of Taste (Hidden)
Author: Liang Wendao
Recommendation:
From "knowing molecule" to "knowing food molecule", Liang Wendao finally talks about food; from "eating a lot" to "eating a lot", Liang Wendao finally talks about food; from "eating a lot" to "knowing food molecule", Liang Wendao finally talks about food; from "eating a lot" to "knowing food molecule". From a "mouthful" to an "eye-opener", Liang Wendao, a "layman", brings his readers unusual and sharp insights.
Synopsis:
In the Western cultural tradition, "gluttony" is listed as the first of the seven deadly sins. When eating and drinking become over-indulgent desires of human beings, all other sins of lust and evil follow. In Leung's writing, eating and drinking are not just about satisfying the appetite, but are slices of human society and civilization, which are inextricably linked with music, ethnicity, upbringing, eroticism, and even good and evil. Tradition is far away, hustle and bustle rises, taste becomes the capital of showing off, gourmets are transformed into gourmets - human beings are driven out of the Garden of Eden due to gluttony, carrying the original sin, but creating another paradise for themselves.