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  • ISBN：9787508531380
  • 装帧：一般胶版纸
  • 册数：暂无
  • 重量：暂无
  • 开本：21×21cm
  • 页数：156
  • 出版时间：2015-04-01
  • 条形码：9787508531380 ; 978-7-5085-3138-0

本书特色

到过中国的外国人，不仅常常惊叹于中国各地食品种类之繁多，而且更加艳羡中国菜口味的变化多端。尽管各地菜肴的口味不同，但“色香味”俱佳的菜品准则是一致的。讲吃福的中国人，在日常生活中处处体现着吃的乐趣、吃的悠闲，追寻着中国人自己的“吃的艺术”。这种饮食文化对于世界多元文化的影响已经远远超过了饮食本身。 foreigners who have been to china not only marvel at the numerous types of chinese local foods, but also admire the changeful tastes of chinese dishes. though dishes in various areas have different tastes, “good colors, smells and tastes” are pursued for all dishes. chinese people set great store by enjoyment of good foods, demonstrating joyful and leisurely eating in all aspects of daily life and pursuing their own “art of eating.” this eating culture’s influence on the world’s diversified cultures is far beyond eating itself.

内容简介

关于饮食，中国有一句流传甚广的俗语——“民以食为天”，足见“吃”在中国人生活中的重要地位。中国人重视吃，也会吃。到过中国的外国人，不仅常常惊叹于中国各地食品种类之繁多，而且更加艳羡中国菜口味的变化多端。尽管各地菜肴的口味不同，但“色香味”俱佳的菜品准则是一致的。讲吃福的中国人，在日常生活中处处体现着吃的乐趣、吃的悠闲，追寻着中国人自己的“吃的艺术”。这种饮食文化对于世界多元文化的影响已经远远超过了饮食本身。 there is a widespread saying about foods and drinks in china – “food is the first necessity of the people.” it shows the important place of “eating” in chinese people’s life. chinese people pay attention to eating and know how to eat. foreigners who have been to china not only marvel at the numerous types of chinese local foods, but also admire the changeful tastes of chinese dishes. though dishes in various areas have different tastes, “good colors, smells and tastes” are pursued for all dishes. chinese people set great store by enjoyment of good foods, demonstrating joyful and leisurely eating in all aspects of daily life and pursuing their own “art of eating.” this eating culture’s influence on the world’s diversified cultures is far beyond eating itself.

作者简介

刘军茹，北京语言大学副教授，长期从事中国文学和文化的教学与研究工作，2009年在美国默里州立大学担任汉语言文化教师。主要著作有：《当代文体写作》、《感知中国：中国文化百题》（合著）、《中国饮食》，发表学术论文十多篇。 Liu Junru, an associate professor at Beijing Language and Culture University, engaged in teaching and research of Chinese literature and culture for long, and taught Chinese language and culture at Murray State University in the United States in 2009. The main works include: Modern Stylistic Writing, A Kaleidoscope of Chinese Culture (co-author), Chinese Foods and more than ten academic essays.

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