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On the Noodle Road: From Beijing to Rome, with Love and Pasta

On the Noodle Road: From Beijing to Rome, with Love and Pasta

作者 : Jen Lin-Liu

出版社 : RIVERHEAD

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定價 : NT 560

售價9折, NT504

內容簡介


中國的麵條,義大利的pasta,誰才是正宗?且看一位美食作家從北京到羅馬的飲食、歷史與探索自我之旅!
相傳麵條是馬可波羅東遊時從中國帶回義大利的。雖然這個謠言早已被證明是子虛烏有,可是麵條的起源仍然成謎。奇了怪了,麵條到底是誰發明的?飲食與文化又到底如何沿著絲路傳播,一路從亞洲到達歐洲──這麼久以前的事,為何到今天都還有影子?

於是她沿著絲路一路走訪,穿過中國邊境,走進中亞,經土耳其到達義大利,在當地人家的廚房裡看婦女桿麵做菜,發現各地的麵食確實有不少類似之處,隱隱串聯成一條歷史上的移民之路。但由於各地風土不同,麵條又有了各自的樣貌。而這一趟路程,剛新婚的她與丈夫同行,又親眼看見各地婦女的處境,也讓她重新思考婚姻以及自己身為女人和妻子的角色。

本書作者林留清怡(Jen Lin-Liu)生於芝加哥,長於南加州,唸的是哥倫比亞大學,2005年拿到傅爾布萊特獎學金去了中國,在北京成立了廚藝學校「黑芝麻廚房」,著有《味人民服務:從小麵攤到五星級餐館的奇妙歷程》(Serve the People: A Stir-Fried Journey through China)
 



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作者介紹

■作者簡介

Jen Lin-Liu

Born in Chicago and raised in Southern California, Jen Lin-Liu attended Columbia University and went to China as a Fulbright fellow. The founder of Black Sesame Kitchen, a Beijing cooking school, she is the authorServe the People: A Stir-Fried Journey through China. She has written about food, culture, and travel forThe New York Times, The Wall Street Journal, Saveur, Newsweek,Travel + Leisure, and other publications. She lives in Chengdu, China. Born in Chicago and raised in Southern California, Jen Lin-Liu attended Columbia University and went to China as a Fulbright fellow. The founder of Black Sesame Kitchen, a Beijing cooking school, she is the author Serve the People: A Stir-Fried Journey through China. She has written about food, culture, and travel for The New York TimesThe Wall Street JournalSaveurNewsweekTravel + Leisure, and other publications. She lives in Chengdu, China.

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