1, The Lover of Taste: Xue Fei, a generation of gourmet godmother, pursues a series of memories about food, debauchery, love and frustration with her legendary life experience from 19 12 to1,and is fearless of the past. Fisher, a peerless beauty and a soft tongue, integrated his life experience and the war background of food into the memories of those lost years. Stories are warm, scary or sad, such as past events and old meals, presented like nostalgic old movies, which are unforgettable for a long time.
2. Love letter to oysters: Fisher, a gourmet who loves oysters, rambles about the wonderful life, unique taste and various anecdotes related to oysters in the book. From luxury restaurants in Paris to Japanese seaside stalls, from the east coast of the United States to Guangdong, China, this elegant and changeable marine life looms, making people want to stop. It's hard to resist the exuberant appetite and vitality these years. ...
3. Follow the fragrance: Shennong Herbal Classic, a classic of medicine and food from ancient Africa, medieval Europe to China, is a beautiful and intelligent woman in charge of contemporary food literature, Xue Fei, who recounts a series of interesting or serious events in the history of human food for 5,000 years, and interprets the natural and amazing realm of human food in the time and space changes of history and reality, East and West. The gluttonous feast of 50 million snails, the cute little toes of pigs, the falling potato rain, the prostitutes on the dining table of ancient Greek philosophers ... those beautiful banquet songs dancing between the dishes and lamps are full of all kinds of love, which makes people leave their lips and teeth fragrant and their books hidden.
4. Da Vinci's Secret Kitchen: Da Vinci's Secret Kitchen is a book published by Nova Press in 2008 by Dave Dewit. Leonardo da vinci recorded his passion for food and his genius inventions in cooking in leonardo da vinci Notes, where we can find his cooking skills, his diet philosophy, his advice on drinking, and his kitchen design and inventions. With the achievements of all-rounder Finch in cooking, Dave Dewit opened a wider stage and presented all the magnificent pictures of Italian cooking hidden behind him to readers. This book will comprehensively explore the whole process of the prosperity, development and transformation of Italian cuisine from 15 to 16, including luxurious court banquets, unique royal meals and ordinary meals on farmers' tables.
5. "People and food are equal": What happens when people treat food like people? We don't need an old pedant to trace back to the source and search for genealogy, nor do we need to worship them nervously for a while and send them to hell for a while. We can know their distress and happiness, their coexistence with others, and the sparks they collide with others. However, with the development of human society, food is getting richer and richer, and people's requirements for things are getting higher and higher. The description of food is no longer "whether it can satisfy hunger", but "whether it is delicious and novel". Under the judgment of people's picky taste buds, food has been divided into three grades, gradually losing its dominant position and being selected and enslaved by human beings.
6. gluttonous rivers and lakes: the author thinks that "obesity is beautiful" and has been passionate about food since childhood. He "ate a whole table of dishes by himself" in Laofengge, Zhabei, Shanghai, which surprised the waiters. He "holds one end in each hand: left-handed muse, right-handed cook, poetry and food, equal." This book is naturally on the right. Poets with feelings can naturally talk about eating and drinking with feelings. However, in this book, the poet expresses his views on the Rightists with a serious attitude-the subtitle of each article begins with the word "on": on vegetarianism, on crabs, on beef noodles, on red wine, on cherries ... until restaurants, chefs and healthy eating.
7. Eating and drinking is about to happen: Eating and drinking is about to happen. It was written by Yuan Hu Sihui and completed in the third year of Yuan Dynasty (AD 1320). The book consists of three volumes. The first book is about all kinds of taboos, written by Jubao. The second volume is about all kinds of decoctions, dietotherapy and food poisoning. The third volume is about rice, animals, poultry, fish, fruits, vegetables and materials.