There are 65,438+00 books in Tang's series, including Eating in China, Chowder, Love in My Hometown and so on. In this series, Mr. Tang mainly tells 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, etc., which is very worth reading.
Gu Qingsheng's series of works include Swimming Fish, South on Taste Buds, Thinking of Fish Head, BBQ on the left and stew on the right, etc. This man is a geologist who runs around here and there. He happened to write a good article, and his style is as light as his taste.
Liang Shiqiu's Talk about Eating in Elegant Rooms and Wang Zengqi's Five Flavors and Eating on All Sides are already required reading 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 dish.
"Eating Master" written by Wang's son Dunhuang is 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 a little picky. . .
The food stroll is similar to Tang's works, and it is also a style of "food and scenery exist, and Sri Lankans share the same ancient things"
Fan used Literati's Diet Talk to collect many miscellaneous notes of famous food articles.
Ouyang Ying Ji's "Taste of Hong Kong 1, 2", 1 focus on catering, 2 focus on snacks, and attach a map of Hong Kong cuisine, which can be used as a tourist guide to Hong Kong.
Jiao Tong's "Gourmet Jianghu" and "Taste of Taiwan Province Province" teach Taiwan Province cuisine and snacks;
The flame of the forest "tastes the forest", and it is good to chew "Dream of Red Mansions";
Rong Rong's Eat to the End of the World is a gourmet work of overseas travelers. It is not used to cheese, and it is good to read and write cheese books.
Gu Cunyan's "Human Taste" and Li Shubo's "Personal Taste", the latter is a collection of essays, among which Lao Dao's article about meat is quite heroic;
Notes on diet, life and memories in Lin's home cooking.
Shao's "Meixige Gourmet Talk" and "Cooking Notes" can be used as Shanghai style recipes.
Tzu-I Chuang's The Anthropologist in the Kitchen and Ruth Recker's The Disguised Secret Life of Food Critics are two western-style books.
Zhang Jiawei's Nothing More than a Bowl of Hot Soup, He Caitou's Drunk Rice Record, A Zi's Book under the Kitchen, and Nothing's Thinking about Eating are all delicious lives of 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, Xue's "Fish and Shrimp Talk" may be loved by textual researchers. It studies the living habits of various fishes in detail and names their origins, but most people may not be able to read 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.