1. "Ya She Tan Chi" (Tibetan)
Author: Liang Shiqiu
Recommendation:
Elegant taste buds, the most humanistic drinking and pecking work.
Content Description:
This book is an anthology of Liang Shiqiu's representative prose "Elegant House" series. Liang Shiqiu laughed at himself for his greedy mouth, and wrote countless articles about eating in his life. These articles have a strong feeling of homeland and are classic works of famous people talking about eating. 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, human feelings, hometown and memory.
2. "Gourmet" (Tibetan)
Author: Lu Wenfu
Recommendation:
This book combines the life of all kinds of characters for forty years on the theme of "eating", and the title of "gourmet" has become popular.
Content Description:
The novel skillfully twists and turns the life of a simple and honest and frank revolutionary cadre Gao Xiaoting and a capitalist Zhu Ziye who has been addicted to eating and drinking for more than 4 years, and combines the life of various characters for 4 years on the theme of "eating" with varied narrative techniques. Zhu Ziye's delicious invariance just reveals the variability of history, and his ups and downs reflect the changes of the times and people's values, which is rich in historical content and profound ideological connotation. The author constructs a unique landscape with Suzhou's local customs, garden scenery, famous dishes and historical sites, forming the unique mood, artistic conception and charm of the works, and the use of Wu dialect is comfortable, which adds a strong local color to the works.
3. "Eating Master" (Tibetan)
Author: Wang Dunhuang
Recommendation:
Follow the practice of this book, you can also become a "eating master".
Content Description:
In Beijing, many people are called "eaters". Eaters are not chefs, they have a set of "creeds". When you understand this set of "creeds", you will know the uniqueness of "eaters". When introducing "eaters", we can't help but talk about how they buy, how to cook and how to eat. Most of these dishes introduced in this book have no valuable raw materials. Some of them are home-cooked dishes in old Beijing, which are rare today. Some of them are different from others after being improved by the "master eater". What's more, it is the only one in such a big capital that people who are destined to taste them will never forget it. Fortunately, the author can be described as giving everything to each other about the essentials of making these dishes. If you follow the practice, you can also become an eater.
4.
< Tibetan > Author: Zhou Zuoren
Recommendation:
It's not important to talk about eating, but to talk about eating, that is, the temperament and demeanor when dealing with real life.
Content Description:
"We must have some useless games and pleasures besides what is necessary for daily use, in order to make life interesting. We watch the sunset, the autumn river, the flowers, the rain, the fragrance, the wine that can't quench our thirst and the snacks that can't satisfy us are all necessary in life-although they are useless decorations, the more refined the better. " With the same meals, rice porridge and drinks, different people can taste different tastes and think of different things. Zhou Zuoren's eating articles restore a real Zhou Zuoren: playful, cheerful, nostalgic, silent and casual words. And this is precisely because of his affection for his hometown and his quiet and far-reaching attitude towards life. He calmly broke through from the bustling city of images, and then turned and walked into the alley of street life.
5. "Wang Zengqi talks about eating" (Tibetan)
Author: Wang Zengqi
Recommendation:
The ultimate temptation of gourmets. In the literary world of China, Wang Zengqi is recognized as the last elegant and unique literati gourmet among contemporary masters.
Content Description:
If you can't talk about eating, you can't talk about eating. What's the fun of a cookbook? Wang Zengqi explained the feeling of eating, the atmosphere of eating, and how it came about, and set it off just right. With true and delicate language, he expressed infinite enthusiasm for life and elegant charm, and he was the one who brought the appetite and elegant literature closer.
6. Gourmet Random Writing (Tibetan)
Author: Zhao Heng
Recommendation:
It touches all aspects related to diet with a plain tone, but it is not arrogant, and it does not sublimate the appetite into the essence of culture.
Content Description:
This book is a masterpiece of Mr. Zhao Heng on food culture, and it is the first reading of food culture. The book * * * has 48 articles, which use sketchy notes to write about food, food, customs and human feelings, and historical anecdotes. It is kind, natural and elegant, revealing the author's attachment to exquisite culture. The writing is light and subtle, and the writing is plain and dignified, which is quite "Cantonese cuisine".
7. Tang Lusun talks about eating (Tibetan)
Author: Tang Lusun
Recommendation:
Chinese people talk about eating the first person's "food notes".
Content Description:
Food is the most important thing for people. Eating is culture, knowledge and art.. Mr. Tang Lusun, who calls himself "Greedy Man", has traveled all over the country and tasted Chinese delicacies. This book is the collection of his "eating culture" and "eating art". The author is not only fond of eating, but also can eat, whether it's the leftovers in a big restaurant or the snacks at a roadside stall in the night market, he can taste the essence and eat the essence. In addition to the delicacies of mainland provinces, this book has the local flavor of Taiwan Province, which makes people drool. This book takes talking about eating as the theme, and Tang Lusun writes his own food experience truly and concisely. The delicacies in the north and south and the mixed waterways are all found in Tang Lusun's pen. What is even more rare is that the author also records the materials and cooking methods of many delicacies, which provides extremely valuable information for inheriting and carrying forward our traditional food culture.
8. Words to Help Taste (to be hidden)
Author: Fei Xiaotong
Recommendation:
I traveled all over China with anthropologist Fei Xiaotong and ate all over China.
Content Description:
Mr. Fei Xiaotong is a famous sociologist and anthropologist in China. He has devoted his life to the research of sociological theories and methods, urban and rural sociology, ethnic sociology, etc. This book will share with you his experiences of tasting delicious food during his visits to various places: Longsheng kiwi fruit, Yancheng lotus root starch meatballs, Pleurotus ostreatus in his hometown, and Qinhuai-style snacks ... to let you know about the life of this academic master.
9. The belly is full (Tibetan)
Author: LUI Yaodong
Recommendation:
Gourmet LUI Yaodong: "I'm a glutton, and I often carry a bite on my shoulders and walk north and south. Nothing, just foraging. "
Content Description:
Professor Lai Yaodong teaches the course of Chinese food culture history in the university, which is very popular among students. He is also a person who knows the taste. He often visits and tastes different flavors of food. He also hopes to link recipes with what he has learned. Through historical investigation and literary brushwork, he will link the trivial details of seven things-oil, salt, firewood, rice, sauce, vinegar and tea-with social and cultural changes. by going up one flight of stairs has opened up a new field for China's food culture. This book is a collection of some food articles published by Lai Yaodong in the past, mostly for visiting food. When the author went to Beijing, went down to the south of the Yangtze River, went to Guanzhong, entered the Central Plains and returned to Taipei, it can be said that he visited delicious food all over the place, and suddenly "went to Dexing Pavilion" and suddenly "the roots of vegetables in Fuchun Garden are fragrant", which is exactly the same as "greedy people say greedy", which makes readers unable to help but inevitably move their index fingers. What is even more valuable is that the author combines this experience with history and literature. In the words of feasting, he talks about the food classics of historical cities and talks about the quality of poetry and prose.
1. "The First Crime of Taste" (Tibetan)
Author: Liang Wendao
Recommendation:
From "knowing molecules" to "knowing food molecules", Liang Wendao finally began to talk about diet; From "feasting one's eyes" to "opening one's eyes", Liang Wendao, a "layman", has brought unusual insights to readers.
Content Description:
In the western cultural tradition, "gluttony" is listed as the first of the seven deadly sins. When diet becomes the excessive indulgence of human beings, all other sins of lewdness will follow. In Liang Wendao's works, eating and drinking is not only to satisfy one's appetite, but also a slice of human social civilization, which is inextricably linked with music, nationality, education, eroticism and even good and evil. Tradition has gone away, noise has risen, taste has become the capital to show off, and gluttonous people have become gourmets-human beings have been expelled from the Garden of Eden because of their gluttony, shouldering the original sin, but they have created another paradise for themselves.