Lucky Food

This time, Fuchsia chose to stand in the long river of history, traversing the Silk Road and the Great Wall, finding global references and modern interpretations for traditional Chinese culinary wisdom, with a broad vision and profound research. - Chen Xiaoqing: What is Chinese cuisine?
From Mapo Tofu, Dongpo Pork, Yipin Pot, Drunken Crab, to Xiaolongbao, Sliced ​​Noodles, Borscht, and Mother's Cuisine.
From "The Book of Rites", "The Book of Songs", "Compendium of Materia Medica", "Suiyuan Food List", to Yan Zi, Qu Yuan, Su Shi and Yuan Mei.
In Fuchsia's view, Chinese cuisine is a technique as well as a philosophy; it is a good medicine to heal the body and mind, and it is also the dividing line between civilization and barbarism.
Chinese cuisine is the world's most popular cuisine, yet also its least understood culinary tradition.
For thirty years, Fuchsia has traveled the world, savoring cuisines, interacting with local food suppliers, chefs, and gourmets, and exploring the unique charm of Chinese cuisine through texts and restaurants. From the profound connection between rice and soy, the allure of exotic ingredients, to the rich history of Buddhist vegetarianism, Fuchsia's observations reveal the unique wisdom of Chinese culinary tradition, responding to the questions and challenges of our time.
Chinese food is both simple and complex.
If Chinese cuisine has a worldview, it must be the food's reciprocating flow between the hearth, the universe, the kitchen, and the dining table. This time, Fuchsia, with her usual humor and unprecedented perspective, discusses the origins, ingredients, techniques, and even philosophy of Chinese cuisine through thirty dishes. It's like a banquet, a journey, and a confession.
…
"A love letter to Chinese cuisine. If it happened to other food writers, it might seem too much, but the depth and breadth of Fuchsia's research on Chinese cuisine, as well as her unparalleled enthusiasm and infectiousness, make it unquestionable."
—Isabel Hilton, Financial Times
"Fuchsia Dunlop's new masterpiece, 'The King's Lucky Food,' is a rigorous and bold culinary history and a fascinating lexicon of sensory experiences. This book will not only delight your body and soul, but also guide your taste for Chinese food and may even make you crave it."
--Dwight Garner, The New York Times Book Review "Some chefs can write, some writers can cook, but few have combined the two arts as successfully as Fuchsia Dunlop. The flavors wafting from "Jun Xing Shi" are full of insight and experience, and the narrative is witty and entertaining without losing historical depth. This book is the most perfect feast and the simplest pleasure for anyone curious about the story of Chinese food."
——Hu Sid, author of "Chinese Thought" and professor at Cambridge University

2024-05-01

上海译文出版社

381

9787532796175