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生活风格/美容

  • 发现面包之旅
  • Bread: A Global History
  • 作者:William Rubel
  • 出版社代理人:Reaktion Books
  • 出版时间:2011年9月
  • 页数:160
  • 已售版权:日本、韓國
  • 版权联系人:julia@peonyliteraryagency.com
内容介绍

规格:197 × 120 mm  55 illustrations, 47 in colour

 

#适合任爱美食的饕客读者也适合一般大众阅读

#全书共有50张精彩插图。文字内容引人入胜、浅显易懂。

#全新视角从方方面面考究吃食

 

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〈食物简史〉是以食品与饮料为主题的革命性创新系列。书中内容针对人类广阔的消费史进行了深刻地探索。该系列每一本书都对一种食品或饮料做出了简要概述,并从全球范围的角度对它的历史与文化予以深入展示。全书共有50张精彩插图,其中大约25张为彩色插图。文字内容不仅引人入胜、浅显易懂,还以十分有趣的新视角对研究主题展开了进一步洞察。除此之外,每个标题下还记述了相关的参考资料,以及重要的食谱内容。《华尔街日报》曾赞誉本系列:「以独具会心的插图润色内容,对历史与当代食谱进行精挑细选……造就这一杰出的食品系列。」

 

在西方饮食当中,没有一种食物比面包更随处可见,甚至跨越国境受到各阶层喜爱。不论穷人、贵族、男女老少都热爱面包。面包也是人类发明火以来最古老的食物之一,在古埃及法老王的金字塔里面就发现了麦饼和面包卷;考古学家也发现在西元79年爆发的维苏威火山里有烤箱遗迹。俗话说民以食为天,西方饮食的一片天就是面包,从十六世纪农民用豌豆份、面粉制作黑面包到现在超市里随处可见经由酵母而成的白胖面包,西方历史上面包着实扮演着重要的角色。


 

本书作者带领我们走上发现面包之旅,从墨西哥甜面包到法式长棍面包、德国杂粮面包,吃什么面包,标示了你是何种人。他同时也描述了烘培面包的技术发展,从早期使用啤酒酵母到今日的工厂发酵白吐司。来自世界各国超过一百多种面包在本书中散发着诱人香气,引领读者饕客食指大动。

 

媒体反应

‘In discussing bread one can “find oneself talking about some of the largest issues of history and society,” as William Rubel notes in his sprightly primer . . . [he] is well versed in early history and archaeology . . . engaging as well as controversial.’ – Wall Street Journal
 
‘Through Rubel's eyes, this seemingly simple category of food - a side to any dish and vehicle for any topping - tells a cultural history of humans from the center of the table . . . Rubel clearly has a deep fascination for the world of bread, and will give a taste of that same fascination to readers.’ – New City Lit
 
‘A cute 150 page history of baking, from Mesopotamia to the present. I'd put it around National Geographic magazine in terms of how entertaining and scholarly it is. Somewhere in the middle, neither too light nor total fluff.’ – The Fresh Loaf
 
‘Bread: A Global History is an informative and light-hearted book about our staff of life. The book is slender to the hand, but packed with history, facts, and stories . . . fascinating’ – In Mama's Kitchen
 
‘The Edible Series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting . . . food writing at its best!’ – Ken Hom, chef and author
 
‘These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting . . . sharp and speedy little reads, spotted with off-kilter illustrations’ – Chicago Tribune
 
作者介紹
William Rubel自由写作者,擅长饮食、植物报导。他曾经将Nicolas de Bonnefons在十七世纪写成的食谱翻译成英文出版,另著有The Magic of Fire: Cooking on the Open Hearth (2002)等书