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吃一場有趣的宋朝飯局

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吃一場有趣的宋朝飯局
Product Code:
405136
Model:
9789571361376
Product by:
時報出版
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - RM 5.30
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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RM 43.80
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Product Information

ISBN: 9789571361376

出版日期: 2014-12-08

作者: 李開周

裝訂: 平裝.單色印刷.256頁.

 

  「杭州西湖東坡肉」蘇東坡愛吃肉,還嗜食生魚片。
  「醉翁之意不在酒」歐陽脩愛喝酒,也喜歡鮮美螃蟹,退休後逐蟹而居。
  「粗茶淡飯吃剩餅」王安石雖不講究美食,卻獨衷羊頭籤,這是什麼怪東西?

  穿越時空回宋朝,那是最好吃的朝代

  從宋朝開始,杯、盤、碗、筷等餐具才逐漸齊備,煎、炒、烹、炸等烹飪手法才初步完善。

  川菜菜系到了宋朝才一枝獨秀,五顏六色的仿葷素食到宋朝才遍地開花,餐桌飯局的各種規矩也是到了宋朝才基本定型。

  中國自古採「分餐制」,像日本料理般每人一份,後來演變成「共餐制」。
  古代用餐時和西方人一樣,離不開刀叉,後來才改用筷子。
  漢朝人吃飯時席地跪坐,到了宋朝才能好好坐在椅子上進食。

  大開眼界的宋人飲食

  ◎鮑魚之肆的鮑魚不是鮑魚?
  ◎廣東菜竟然嚇死人?
  ◎古代也有食安問題,病死馬肉佯稱鹿肉?
  ◎今日拍賣市場上天價的宋瓷,居然是窮人用的器具?
  ◎敬酒時,為何大家共用一個酒杯?
  ◎宋朝沒冰箱,怎麼有冰品可吃?
  ◎宋朝已有川菜,但當時沒辣椒怎麼辦?

  作者身為資深饕客,獨家考證史料、典故,化身主人翁帶著讀者穿越回到宋朝,從飲食習慣、食品種類和飯局座次等細節比較古今異同,細說為什麼當朝「最好吃」!除了介紹歷史文化、飲食特色,更帶領你體會當時的生活情趣。

名人推薦

  姚舜  資深美食記者
  曾肅良  國立台灣師範大學藝術史研究所教授
  駱芬美  銘傳大學通識教育中心副教授

  拍案叫絕 推薦

 

作者簡介
李開周



作者簡介



李開周


  1980年生,河南開封人,青年學者,《南方都市報》專欄作家,曾在《新京報》、《中國經營報》、《世界新聞報》、《羊城晚報》、《中國烹飪》和《萬科周刊》等媒體開設專欄

  著有《祖宗的生活》、《千年樓市:穿越時空去古代置業》、《食在宋朝:舌尖上的大宋風華》、《歷史課本聞不到的銅臭味》等。

  致力於宋朝飲食研究,翻閱宋代筆記和史書,在浩如煙海的文獻中攫取資訊。《吃一場有趣的宋朝飯局》以全景式版塊還原宋朝飲食生活的真實樣貌,可以瞭解宋朝人吃什麼主食、有什麼菜式、喝什麼酒、怎樣開飯館,既是一本飲食文化的斷代史,又是一本市井生活的地方誌。

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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 

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