Dependent Origination

Art of Eating

Posted on: September 26, 2008

06/15/2006


我看的不是这个版本. 是introduction by clifton fadiman and appreciation by james a beard的. 但是这个是我唯一找得到的照片儿啦.

这个是food writing之中经典的经典. 我很喜欢. 觉得比steingarten要好看很多. steingarten同学风格比较理性, 比较有逻辑. fisher则是把food和everyday life写到了一起, 更温暖, 读了之后, 很想结识作者和她聊聊那个效果.

art of eating其实是fisher五个小集子的合集, 我没有全看完, 马上要还掉了, 只来得及看完了前面三个小集子. 不想匆匆把后面的翻完, 太对不起那些温馨的小故事了. 散文集子还是适合今天翻三篇, 过两年有心情再看三篇那种读法的.

看了的部分, 菜谱是很多的, 不过远远不是现代菜谱的风格. 很有中国菜的风范, 就是买五毛钱的肉末儿, 在锅里煎好, 和一瓶西红柿汁儿混成糊状, 趁热上桌, 这种风格的. 全是虚的. 没法reproducible的, 至少我没这个本事. 做出来也不知道是不是菜谱intended的样子.

但是还是有很多很好玩儿的东西的. 比如how to cook a wolf这个小集子. 是1942年写的. 正值二战, 所以书里提出的问题和解决方法简直都是闻所未闻 比 如怎样做吃的才能最节省燃料. 答案是假设原来需要的cooking time是n, 那现在用n/2的时间, 然后把吃的东西连锅端到一个充满了干草的盒子里面, 上面也填满. 然后过n/2时间, 这个吃的东西就做好了. 比较神奇吧. 而且我从来没想到要optimize这个goal啊

fisher同学自己崇拜的偶像是Brillat-Savarin. 那本The Physiology of Taste就是fisher译成英文的. 她自己开篇也提到, 世界上关于food的书有两种, 一种是打算模仿brillat-savarin的, 一种是打算不模仿的. 前几天刚刚看到一种奶酪用了这个名字, 所以提一下, 但是书却没打算读的. 听起来太过伟大, 还是远远的崇拜吧

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1 Response to "Art of Eating"

[…] writing reads so much like M.F.K. Fisher, of whose epic Art of Eating books, I wrote a review years ago. Upon further inspection it was six and a half years ago. […]

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