The most authentic and delicious is one of the series of Japanese behavioral aesthetics published by Hunan Literature and Art Publishing House. The book selects 16 writers' memories of food, and sublimates a daily life into a behavioral aesthetics when discovering the original ingredients. In these childhood memories, worries when I was alone, or conversations with old friends, this is the most authentic and delicious side of food.
No matter what the taste of cooking is, it must conform to the taste of the other party and the truth of the matter. Ryuichi Sakamoto once traveled to more than 2,000 places in China, looking for an amazing and unforgettable bowl of noodles, just to find a bowl of noodles that matched his soul. This is not the case with several writers in the book. In the chapter "Mountain Pepper Fish", people in Lushan Mountain of Shanda Road said: No matter how precious an ingredient is, it is not delicious if it tastes bad. In the general chapter, it is also pointed out that the easier it is to understand, the more difficult it is to understand.
The aesthetic culture accumulated in Japan for many years pursues the beauty of minimalism while pursuing mystery, silence, sadness and emotion. It is not difficult to understand why Japanese food is light in taste and exquisite in shape, giving people the most authentic aesthetic feeling.
Japanese cuisine is mainly raw food, supplemented by spices, in order to maintain the original flavor to the greatest extent. It not only pursues the ultimate delicacy, but also pays attention to "color, fragrance, taste and utensils", so it is an indescribable enjoyment to watch Japanese food every time.
The most authentic and delicious book tells the story of food theory, taste, interest and memory through four series of food-related articles. Let your feelings not only experience the taste, but also let the visual enjoyment go beyond the senses.
A famous Japanese all-round artist and a hall-level figure from Lushan Mountain, Peking University, mentioned in the series "On Food": If a person only follows the rules when cooking, then his cooking must be boring. Only when he has his own personality can he create works with personality, because things with personality not only have unique forms, appearances and laws, but also naturally reveal their interest, strength, beauty, color and style.
Every food has its own memory, and the taste in those memories has different tastes in the works of 65,438+06 writers, such as the diligence of Lushan people in Kitaoji, Ryunosuke Akutagawa's imagination of various parts of his friends' bodies as various foods, Yanagita Kunio's folk investigation on the origin of food, and soba noodles thought of when the seasons alternate. ...
These unforgettable memories are combined with delicious food, giving each dish a unique memory, or childhood memories, or sadness when alone, or travel troubles when in a foreign country, as the book says: In our hearts, the most unforgettable taste may not be the most expensive, but it must be the best.