"See where it lies before us in a sun-lighted valley, bright with the winding Arno, and shut in by swelling hills; its domes, and towers, and palaces, rising from the rich country in a glittering heap, and shining in the sun like gold." - Charles Dickens, "Pictures from Italy", 1844. For nearly two centuries, from the era of Dante to that of Michelangelo, the comparatively small but extremely wealthy city of Florence exerted an exceptional influence over the development of western civilization that even today remains the subject of endless study, debate and research. The inspired patronage of Cosimo and Lorenzo de Medici, of Giovanni Rucellai and others, gave rise to seminal architectural works by Brunelleschi and Alberti, Michelozzo and Michelangelo, to name but a few. Joined by their contemporaries from the Pitti, Strozzi, and Pazzi families, the Medici also provoked a renewed study of classical philosophers and the establishment of renowned cultural academies and public libraries. It was during the thirteenth and fourteenth centuries that the modern Italian language of today was developed and disseminated, largely through the three-fold genius of Dante, Petrarch, and Boccaccio. This volume provides a comprehensive and distilled account of the urban history of Florence, from its Roman foundation to the radical transformations due to the new modes of transportation and communication of the nineteenth and twentieth centuries. Avoiding a conventional chronology, the book has a largely thematic organization, identifying important urban nuclei and their modes of growth, as well as the stylistic development of the principal architectural typologies. The book has approximately 350 illustrations, including both historical and newly commissioned photographs; reproductions of famous paintings, maps, and prints; and architectural plans and drawings. Among famous works shown here are the painted views of Bellotto, the eighteenth-century lithographs of Zocchi, the Medici villas painstakingly detailed by Utens, and the famous 'della catena' view of 1472. The first part of the book traces the city's history up to the nineteenth century, the decade of Italian unification. The second part identifies and analyzes in detail the two groups of monumental buildings that have long symbolized the spiritual and the political nuclei of power in Florence: the Piazza del Duomo and the ecclesiastical monuments around it, and the great civic square Piazza della Signoria, which plays the major role in Florence's political history. The third part of the book is a typological discussion of the architecture of the city, including a brief outline of how the city's craftsmen actually constructed its monuments, from obtaining the stone to organizing the guild system. The discussion of Florence's architecture includes its churches, housing, and the most famous and monumental great palaces of the Renaissance - those of the Medici, Strozzi, Rucellai and the Pazzi families - as well as lesser-known contemporaries and successors. This includes an analysis of the development of the rural or suburban villa as a type unto itself, concentrating specifically on the many Medici villas outside Florence; and the later Baroque Palazzi, whose at times restrained facades conceal interiors of extraordinary richness and sumptuous decoration. The final part outlines the momentous changes to the city since the mid-nineteenth century, from the destruction of the walls and the ancient markets to the devastation of the bridges in 1944 and the inundation of 1966, and to reconstruction following each of these disasters. The book concludes with a survey of architecture between the wars and highlights of the modernist period.
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这本书简直就是一场感官的彻底解放。它没有固定的章节划分,更像是一系列意识流的片段和灵感的火花汇集而成。最让我感到耳目一新的是,作者几乎完全颠覆了传统的美食评论体系。他很少谈论菜肴的“完整性”,反而热衷于捕捉那些转瞬即逝的“瞬间味道”——比如,烤面包片刚出炉时,黄油融化滴落的那一秒钟的香气,或者切开一个熟透的番茄时,汁水溅出的那种清爽感。这些描绘极其细腻,充满了诗意和画面感,甚至让我感觉自己仿佛真的体验到了那种味道。行文风格非常跳跃和情绪化,有时像狂风暴雨般激烈,充满了对传统烹饪教条的反叛;有时又像涓涓细流般温柔,充满了对朴实食材的赞美。这本书对食材的“本源性”探讨非常深入,它让你思考,当我们去除所有复杂的调味和技巧后,剩下的是什么。读完这本书,我不再只是一个“做饭的人”,而更像是一个“味道的倾听者”,开始用一种全新的、充满好奇和尊重的态度去面对厨房里的一切。它成功地将烹饪提升到了一个近乎玄学的境界。
评分这本书给我的感觉就像是走进了一个极其精美但又有点神秘的私人厨房,充满了生活的气息和一丝不苟的匠人精神。作者的叙事口吻非常亲切,就像一个经验丰富的老朋友在耳边低语,分享着他多年摸索出来的“不传之秘”。他特别擅长捕捉那些在其他烹饪书中被忽略的“非物质”要素——比如,如何观察火候的细微变化,如何根据当天的心情调整盐的用量,以及最重要的,如何营造一个让人放松的烹饪环境。我特别喜欢他描述制作日常便当时的那几章,那种对平凡食物的极致热爱,让人觉得即使是煮一碗白米饭,也能成为一件值得倾注全部心力的事情。这本书的实用性也出奇地高,但它的“实用”是建立在深刻理解之上的。他会告诉你,为什么要用铸铁锅而不是不粘锅来煎牛排,不是简单地说“铸铁锅受热均匀”,而是会详细解释金属微观结构如何影响蛋白质的焦糖化反应。而且,这本书的“地域性”非常强,它让你感觉仿佛置身于作者描述的那个小镇,能听到海浪声,闻到阳光暴晒过的香料味,代入感极强,让我几乎忘记了自己是在室内阅读。
评分这本书,怎么说呢,简直就是一场味蕾的探险,而且是那种带着点迷幻色彩的探险。我本来以为这会是一本专注于某种特定菜系的指南,结果完全出乎我的意料。作者似乎对世界各地的食材和烹饪手法都有着一种近乎痴迷的热爱,他不仅仅是告诉你“怎么做”,更重要的是告诉你“为什么这样做”。比如,他写到一种非常古老的腌制技术,那种用天然矿物盐和特定香草混合的工艺,读起来就像在听一个历史学家的口述,每一个步骤都充满了仪式感。更让我印象深刻的是他对食材来源的考究,他会花上好几页篇幅去描述一次去偏远山区寻找一种野生蘑菇的经历,那种对大自然的敬畏和对纯粹味道的执着,让人在阅读的时候都能感受到空气中弥漫着的泥土和草木的清香。这本书的结构非常松散,你可能上一章还在讨论分子料理的前沿技术,下一章就跳到了某个小渔村的祖传炖鱼秘方,这种跳跃感非但没有让人感到混乱,反而像是在翻阅一本充满惊喜的旅行手札,每一次翻页都是一次全新的发现。我特别喜欢作者在描述味道时的那种文笔,他不用那些陈词滥调的“美味”、“可口”,而是用色彩、声音甚至触感来描绘食物的层次感,读完之后,我忍不住立刻冲进厨房,想要复刻出哪怕万分之一的精妙。
评分说实话,一开始我有点抗拒这本书,因为封面设计得太过古典和严肃,让我觉得内容可能会过于学术化或者沉闷。但一旦翻开,我就被作者那股喷薄而出的生命力给抓住了。这本书的视角非常独特,它将烹饪视为一种哲学探讨,探讨人与自然、人与时间的关系。最让我震撼的是关于“发酵”的那一部分,作者深入挖掘了不同文化中对“时间”和“腐败”的不同理解,他把制作酸菜、奶酪,甚至陈年威士忌的过程,描绘成了一种与微生物共舞的艺术。文字的力度非常强,充满了思辨性,读起来常常需要停下来,反复咀嚼作者的观点。例如,他提出“真正的味道需要等待,等待就是对食材最大的尊重”,这句话对我触动非常大,让我重新审视了我过去那种急功近利的烹饪方式。这本书的语言风格极其华丽,大量运用了古典文学中的意象和修辞,读起来有一种庄重又迷人的感觉,仿佛在阅读一本失传的古代典籍,而不是一本现代烹饪指南。它不是教你快速做出一顿饭,而是教你如何通过食物,与更宏大的世界产生连接。
评分这本书的叙事节奏简直就像一部节奏大师精心编排的交响乐,高潮迭起,收放自如。我最欣赏它的一点是,它完全抛弃了传统食谱那种枯燥的步骤罗列,而是将每一个食谱都包装成了一个引人入胜的小故事。比如,那个关于“失落的香料之路”的章节,作者通过虚构一个探险家的视角,将几种看似不相关的香料——藏红花、肉桂和一种地方性的辣椒——串联起来,讲述了一段横跨大陆的贸易史。读起来完全不像在看烹饪书,更像是在追一部有深度的纪录片。而且,作者在技术层面的讲解也极其到位,他不会直接给出复杂的化学公式,而是用非常形象的比喻来解释什么是美拉德反应,什么是乳化,让我这个对科学一窍不通的人也能豁然开朗。这本书的排版也极具艺术感,大量的留白和手绘的插图,让整个阅读体验非常舒缓和放松,非常适合在周末的午后,泡上一杯浓茶,慢慢品味。它教会我的不仅仅是做菜的技巧,更重要的是一种对待生活和细节的态度,那种精益求精,不放过任何一个微小美好的精神,是这本书带给我最宝贵的财富。
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