Shark's Fin and Sichuan Pepper 在線電子書 圖書標籤: 美食 飲食 生活 飲食文化 英國 中國 開捲八分鍾 四川
發表於2024-11-05
Shark's Fin and Sichuan Pepper 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024
買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
Fuchsia Dunlop was the first Westerner to train as a chief at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006.
She currently lives in London.
This is the story of an English girl who went to China to learn the language, but whose love of food lead her down a very different path...
Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed.
In the course of this fascinating journey, Fuchsia undergoes an apprenticeship at the Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; she attempts, hilariously, to persuade Chinese people that Western food is neither simple nor bland ; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test.
From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is a unique and evocative account of a culture and cuisine that is a world away from most Westerners experiences.
对于吃,中国人向来都是认真且自傲的。 《舌尖上的中国》热播的时候,剧中的解说词和画面里的佳肴珍馐一起温暖了游子的乡愁:也许每个人的舌尖都是一个故乡,味道使我们认清明天的去向,更让我们不忘昨日的来处。而在《鱼翅与花椒》的序言中,作者扶霞也说:我们吃的东西,代表...
評分早先喝过国外的一款精酿啤酒,风味特色的噱头是“四川花椒”,将信将疑地饮下,却只是有些唇舌跃动的轻微酥麻,与真实吃到乃至咬破花椒的感觉,相差巨大。 “外国人不行”,常常就这么轻易地脱口而出,浓油赤酱的上海菜都嫌重口,鲜香爽辣的川菜他们能接受?扶霞,一位英国女士...
評分我从小就吃不了辣,一点点辣就会淌鼻涕,所以吃到辣味就会停下来再也不碰那碗菜了。但是看了扶霞的《鱼翅与花椒》,我就在想我不吃辣错过了多少美味啊,要是我能吃辣就好了。连英国小姑娘都能受得了陌生的麻辣味,我真是太没用了。真想合上书就跑去吃重庆火锅锻炼吃辣的能力,...
評分一、在同学群里看到的四川人吐血推荐,好几个同学表示读过且好看,每一个评论都带着香味的感叹号,让我不得不被种草。读的英文原版,很抱歉这本书真的没读进去。 二、我试图跳出每字每句寻找整本书的线索——一本有线索的书能让读者在看的时候有一个进度条,知道你之前说什么,...
評分Shark's Fin and Sichuan Pepper 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024