The reason why I want to compile such a list of books is because I saw a joke on the Internet two days ago:
When I was in high school, I encountered great setbacks, and I couldn't get over it for a while, so I went to the kitchen to open the gas tank and wanted to commit suicide ... After I opened it, I sat in the kitchen and waited, knowing 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.
damn it! Too sweet! Cold sweet potatoes are so delicious! So after eating several pieces, I 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. Isn't it okay to 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 people 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's good pork is as cheap as dirt.
the rich refuse to eat, and the poor don't understand cooking.
slow fire, less water, it is beautiful when the fire is full.
get up and play a bowl every day, so full that you can't worry about it.
Next, let's look for the cultural genes in those classic food books with intensive reading!
1
Midnight Food Store
Douban score: 9. 1362 comments
Author profile |
Misaki Arai, a famous Japanese cartoonist. This tender urban cartoon has healed the hearts of countless readers. This book has been adapted into a TV series of the same name twice and won unanimous praise and recommendation from the audience. At present, the cumulative sales of Midnight Food Store series in Japan, Taiwan Province, South Korea and other places have exceeded 1 million copies, and the stories here are still being staged.
Introduction |
Midnight Food Store tells a story that happened in a small restaurant. There is only one set meal of pork miso soup in the menu here, but the boss can make all kinds of dishes with existing ingredients according to the requirements of the guests ...
Recommended reason |
Simple food with warm and touching daily stories makes people reluctant to put down the book as soon as they pick it up. Midnight Food Store, suitable for a person to browse slowly in the middle of the night. Chen Xiaoqing, the editor-in-chief of China on the Tip of the Tongue, was moved to recommend it!
This series also includes Midnight Food Store 2, Midnight Food Store 12, Midnight Food Store 1, Midnight Food Store 3, Midnight Food Store 5, etc. Douban scores are almost above 9, which is a good book for everyone to read.
2
Yashe talks about eating douban: 8.8 363 people comment
Author profile |
Liang Shiqiu, a master of prose in the 2th century Chinese world. When Mr. Liang was a child, his family was well-off, but he only cared about delicious food, and he loved the popular fried dough sticks and steamed bread, just as his prose was gorgeous and extremely dull, and he made a series of cultural memories about eating with words. As a cultural "foodie", he has a high appearance rate in the diet articles of other cultural celebrities.
content introduction |
"Ya She Tan Chi" shows Mr. Liang Shiqiu's achievements in food culture in his life. From the barbecue in Zhengyanglou, a famous restaurant in old Beiping, the pot roast chicken in Dongxinglou, and the tile fish in Houdefu to the home-cooked fried ghost, sesame paste biscuits and Wowotou, it is full of sound and taste.
reason for recommendation |
Liang Shiqiu laughed at himself and was greedy. In his life, he wrote countless articles about eating, which were included in this book. These articles have a strong nostalgia for his hometown, but more let readers feel the mouth-watering local food in the words, which is a classic work of famous people talking about eating.
3
Five-flavor douban score: 8.8 221 comments
Author's brief introduction |
Wang Zengqi, a modern and contemporary writer, often writes novels in prose style, and writes stories, customs and folk customs of his hometown, which is full of local characteristics. The works are dignified in sparseness, strange in plainness, smart and far-reaching in sentiment, and unique in style.
Introduction |
Wang Zengqi is neither an official nor a businessman with great wealth, so what he eats and likes is mostly local flavor and folk snacks. He talks about radishes, tofu, leeks and meat, all of which are leisurely and leisurely; Those who read it are full of relish.
reasons for recommendation |
Jin Yong once said that mainland "writers who are full of Chinese flavor should push Wang Zengqi and Deng Youmei". Wang Zengqi's appetite for food is famous in the history of literature, not only because he can eat, but also because he can write about it. In this book, Wang Zengqi explained the feeling of eating, the atmosphere of eating, and how it came from, and set it off just right. With real and delicate language, he expressed infinite enthusiasm for life and elegant charm. It can be said that he is the one who has brought appetite and elegant literature closer.
4
Douban, the god of sushi: 8.6 39 people commented
About the author |
Jiro Ono, the owner of Jijiro, was born in Shizuoka Tianlong. At the age of nine, he went to work in the cutting and cooking hotel, and since then he has embarked on the road of life without a kitchen knife. At the age of 26, Xiao Ye resolutely gave up his job as a chef in Hamamatsu and went to Tokyo alone to become a professional sushi worker.
Introduction |
This book contains all the sushi, snacks and side dishes made by Jiro Ono, a leading sushi professional in the contemporary era, and can be called the ultimate "Edo Pai sushi technical guidance encyclopedia". Jiro Ono not only showed us gorgeous and delicate techniques, but also unreservedly disclosed the secret of delicious food in famous shops. Readers can enjoy a wonderful visual feast every time they turn a page.
reasons for recommendation |
Although there are not many people commenting on this book, people who have eaten Jiro Ono sushi have lamented that it is "sushi worth waiting for all your life". It is said that the small shop in Jiro Ono has only 1 seats, and only sells sushi. The average time for customers to eat is only 15 minutes, and the per capita consumption starts at 3, yen, so reservations need to be made one month in advance. But even so, people come to visit in an endless stream. As for the reasons, I'm afraid I can't know until I read this book.
Intensive Reading Jun has interpreted this book before, and readers who want to have a quick look can click to read this restaurant once in their lifetime.
5
Scores of radish and avocado watercress that are difficult to pick: 8.1 3717 comments
Author profile |
Haruki Murakami, a famous Japanese writer. Born in 1949. He started writing at the age of 29, and his works were well received.
Introduction |
The Radish and the Difficult Avocado contains 52 humorous essays by Haruki Murakami, accompanied by 52 beautiful illustrations by the painter Hashimoto. Murakami writes down the mood of vegetables, tales of mystery about the Radish, the super power of choosing delicious avocados and the feeling of kissing seals in humorous language ... covering all kinds of interesting topics, it is known as "the best oolong tea in Japan".
reasons for recommendation |
If you often read Murakami's words, you must think that this book will be as sad and bitter as his novels. And the Murakami reflected in this essay will completely subvert your impression. The book tells the trivial life trivia, accompanied by the cartoon of Daqiaobu, and it seems that there is a fresh wind blowing.
6
Eating pickled radish douban while walking: 8.1 137 people comment
Author's brief introduction |
Sen? Kappa, a representative Japanese contemporary stage designer, was born in Kobe in 193, 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, and won the "Ji".
Introduction |
This book is a travel essay written by Sen? Kappa at the request of Asahi Shimbun Weekly in the 198s. He Tong's trip is based on pickled radish, the origin of Japanese diet, starting from Tokyo, reaching Hokkaido in the north, Kagoshima in the south and Tottori in the west. Not only did he taste pickled radish all the way from prisons and monasteries to the kitchens of ocean-going fishing boats, but even the homemade products made by folk pickled radish fans were spared ...
Recommended reasons |
The author's meticulous description is mouth-watering, and what he tells is that. It also witnessed the diligence of the Japanese and the rural life in Japan in the 198s, and the overseas pickled radish report written by the friend of He Tong, entrusted by him, also vaguely felt the homesickness of Japanese immigrants.
7
douban, an anthropologist in the kitchen: 8. 481 comments
About the author |
Tzu-I Chuang, graduated from English Department of Taiwan Province Normal University, holds a master's degree in anthropology from Columbia University, and is a doctoral candidate in anthropology from Washington University in Seattle. In 26, he resolutely put down his doctoral thesis and went to Cambridge Cuisine School in Massachusetts to study cooking. After graduation, I went to Hong Kong with my husband, and started as an apprentice in the kitchen in the grand hotel. After work, I managed the blog "Anthropologist in the Kitchen" to share my cooking experience and what I saw and heard in the professional kitchen.
Introduction |
The author of this book, from the college to the kitchen, shared with us the professional kitchen The Secret Behind, and found vast fields in the kitchen, portraying all faces with food, art, color and fragrance. This book is not only a record of cooking school and catering life, but also a life sketch containing anthropological thoughts.
Recommended reason |
This is a relaxing and interesting survey note, which makes people want to read it all at once. When I read that she saw the interested bread recipe in the middle of the night, she would immediately run to the kitchen to knead the dough, and her heart would also sound "Yes, so do I"! This book is also recommended by writers such as Liang Wendao, Cai Zhuer, Han Liangyi and Ye Yilan.
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