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食貨誌:寫給吃貨的故事與烹調的道理

食貨誌:寫給吃貨的故事與烹調的道理
Product Code:
458882
Model:
9789863612889
Product by:
高寶
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
Singapore - RM 20.00
FREE shipping within Malaysia for orders over RM 79.00
Rewards:
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RM 62.30
RM 49.22
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Product Information

ISBN: 9789863612889

出版日期: 2016-05-25

作者: 鄧士瑋

裝訂: 平裝.部份全彩.368頁.

 

當我們能夠掌握越多故事,就越知道如何煮出好東西、如何吃到好東西

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  連大廚也不懂的鮮味的科學?用台灣米如何煮出日本吃到的白飯?
  二十個有趣又有道理的美食故事!
 
  熱門網站食貨誌的站長,以詼諧幽默的筆法,告訴我們十數種熟悉卻不知道來由的經典食物,用閱讀故事的角度來看待餐桌上的食物,了解了食物的前世今生,每道食物背後的歷史和地理背景、生產流程、烹調技術等等都是故事的一部分。當我們能夠掌握越多故事,就越知道如何煮出好東西、如何吃到好東西。做料理如此,買東西也是如此。

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作者簡介
鄧士瑋



作者簡介



鄧士瑋


  網路藝名ohmylife。大學時主修歷史,很喜歡把一個東西的來龍去脈搞清楚當作跟人家聊天的素材,最喜歡說的話是「你知道嗎,這個東西背後是有故事的。」

  從事行銷宣傳相關工作多年。喜歡自己動手做飯吃,喜歡研究食物背後的故事與理論。2014年開始撰寫「食貨誌」抒發心得沒想到累積了一群讀者,欲停筆而不能只好發願繼續寫到網站Pageview歸零為止

  食貨誌網站:ohmylife.cc/
  FB:食貨誌fb辦事處

繪者簡介

向敦維

  畢業於淡江大學法文系,曾旅居法國和馬達加斯加。喜歡用底片和畫筆,紀錄旅行和生活。目前兼職插畫工作,同時經營「漫。熱」臉書專頁。
 
封面題字者簡介

郭允中

  號行者,齋號隨盦,朋友稱呼狐狸。台北藝術大學研究所畢業,職業藝術家,業餘自行車選手,熱愛藝術、自行車、自由潛水和烏龜,辦過畫展、篆刻展,拿過自行車聯賽的獎牌。

食貨誌:寫給吃貨的故事與烹調的道理
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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
SingaporeFirst 1.00 kg20.00
SingaporeAdditional 1.00 kg5.00

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

 

 

 

 

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