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在欧美图书界,以器物为主题的文化史书籍早已屡见不鲜,而其中将香料作为写作对象的更是不少,三联书店在数年前引进出版的《香料传奇》(Spice)便是一例,作者杰克·特纳把有关香料的逸闻趣事逐一道来,读后才知道如今各家厨房必备的胡椒、肉桂、丁香等香料在古代如此值钱。无独有偶,对岸台湾在二○○三年先后译介出版了两部与胡椒相关的作品。相比之下,奥地利作者写的《香料之王》内容纷杂,在讲述胡椒的历史之外,还介绍了各种胡椒与“伪胡椒”的植物学知识,以及一些胡椒入馔的菜肴食谱。美国人玛洁莉·谢佛所著的《最呛的
In the European and American books and magazines, there are many books about the history of culture with the theme of utensils. Among them, spice is the subject of writing, and the book Spice introduced and published by the Joint Publishing a few years ago is an example. Jack Turner to the smell of anecdotes one by one to come to know after reading that the kitchen now essential pepper, cinnamon, cloves and other spices so ancient invaluable. Coincidentally, the other side of Taiwan in 2003 has translated and published two pepper-related works. In contrast, the “king of spice” written by the Austrian writer has numerous contents. Apart from the history of pepper, he also introduced the botanical knowledge of various kinds of pepper and “pseudo-pepper” as well as some pepper-in dishes recipe. The most choke of the Americans, Margaret Sheffer