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食貨誌:寫給吃貨的故事與烹調的道理
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食貨誌:寫給吃貨的故事與烹調的道理 
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Item No.:323243 BKTW-0010715183
  
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ISBN: 9789863612889
Author: 鄧士瑋
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作者:鄧士瑋
出版社:高寶
出版日期:2016年05月25日
語言:繁體中文
版別:初版
装订:平裝
页数:368
印刷:部份全彩
分級:普級
ISBN:9789863612889

內容簡介

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


漢堡為何叫做漢堡?咖哩是不存在於印度的料理?


牛排為何是業餘廚師最容易勝過專業廚師的菜色?


中東烤肉沙威瑪和突厥人的神祕關係?正宗日式拉麵並不存在在世界上?


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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詹宏志(知名作家)、藍弋丰(知名作家) 真誠推薦


「故事:寫給所有人的歷史」網站共同創辦人 謝金魚 作序推薦



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