In Search of a Gourmet
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Summary
Mr. Jiang Hong has come to understand the breadth and profundity of Chinese cuisine through long practice, especially the essence of the enduring food culture of Wujiang, where he was "born and raised." He has put that understanding into writing; these pieces, long and short, appeared successively on his personal blog and in the journal he edits, Shui Yun Wujiang, to considerable acclaim, and with encouragement from mentors and friends they have finally been gathered into a collection. The book's main content is the food culture of the Wujiang area; the writing is plain and close to everyday life, interspersed with miscellaneous local customs, cooking details, and historical knowledge—worth seeing and worth using.
Editor's review
Who it's for
A good fit for
- Readers interested in the intersection of food culture and social humanities
- Essay lovers who find philosophy and beauty in ordinary daily life
- Observers who wish to understand China's social changes in recent decades through food
- Reflective readers who prefer slow reading and value texture of language and depth of thought
Not a good fit for
- Readers expecting specific recipes, restaurant recommendations, or practical food guides
- Readers who prefer fast-paced, plot-driven, or fictional narratives
Reading tips
- Best read in short segments on a leisurely afternoon or before bed, one or two pieces at a time, to better appreciate the essayistic flavor.
- While reading, you may associate the text with your own food memories, perhaps gaining a more personal reading experience.
- Do not rush; treat it as an elder telling stories at an unhurried pace, and follow the words to feel that composure and depth.
About the publisher
Founded in 1988, Shanghai Bookstore Publishing House is known for reprinting classical texts and historical sources and for publishing works in literature, history and the arts. Its list spans folk literature, social science, biography, social and cultural studies, and history. Titles such as Wang Guowei's History of Song and Yuan Drama, The Travels of Marco Polo, the revised Biography of Cao Cao and Fu Sinian on History reflect its strength in traditional letters and history; recent translations, including Maria Mies's Patriarchy and Accumulation on a World Scale, Yi-Fu Tuan's autobiography Who Am I? and Jason De León's anthropological account of the US-Mexico border, The Land of Open Graves, show an interest in social theory and cross-cultural themes. Its authors include Chinese and foreign scholars; public information is limited, but its list clearly combines literature and history, translation and original work.
Contents
- 版权信息
- 序
- 一、节气美食
- 节气美食
- 冬至吃团子
- 小寒烧划水
- 大寒煨冬笋
- 立春炸春卷
- 雨水腌笃鲜
- 惊蛰蚬子汤
- 春分酒酿圆
- 清明炒螺蛳
- 谷雨拌马兰
- 立夏蚕豆饭
- 小满治银鱼
- 芒种酥鲫鱼
- 夏至六月黄
- 小暑炖黄鳝
- 大暑粉蒸肉
- 立秋炸小肉
- 处暑烫芡实
- 白露黄焖鳗
- 秋分剥菱角
- 寒露煮河蟹
- 霜降烹羊肉
- 立冬炖母鸡
- 小雪腌酱肉
- 大雪削荸荠
- 二、乡愁
- 早餐
- 仓桥汤包
- 馋人的闵饼
- 鲜肉烧卖
- 最忆生黄酱
- 猪油
- 肉墩头
- 年菜演变录
- 湖鲜好吃皆因水
- 震泽小吃
- 同里滋味
- 撩拨乡愁
- 水面筋
- 白什拌
- 臭卤甏
- 三、吴越美食
- 吴江香青菜
- 太湖边的大头菜
- 醉蟹
- 太湖鱼头汤
- 红烧羊肉
- 徐鹤峰新厨艺
- 盗朱龙祥的关子
- 刘锡安奥灶面
- 黄才根与太湖蟹宴
- 蚕豆季里的鱼宴
- 枫镇大面
- 母油鸭
- 蜜汁火方
- 虾籽鲞鱼
- 鲃肺汤
- 红烧姜汁小龙虾
- 苏式熏鱼
- 老严酱鸭面
- 卷尖与卷鲜
- 松子东坡
- 青鱼头尾
- 抱籽虾
- 四、寻找美食家
- 寻找美食家
- 吃货辨
- 一双筷子
- 七分饱
- 莼鲈之思
- 三十而立
- 纪念陆文夫
- 华永根和过云楼
- 师父的投射
- 炒五毒
- 春韭秋菘
- 厨师与食客
- 老板、厨师与食材
- 老徐与铁板烧
- 吴江味
- 老镇源
- 好面，君居易
- 《美食与美酒》采访一
- 《美食与美酒》采访二
- 《食鲜录》序
- 会吃，才会遇上美食
- 跋
FAQ
How does this book differ from the works of common food writers (such as Cai Lan and Wang Zengqi)?
Is the content outdated? Can the restaurants or foods mentioned still be found today?
Is this book suitable as a gift?
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About the author
Jiang Hong is the author of Chinese books on food and gastronomy. No clear information is currently available about his nationality, dates of birth and death, or English name, and public materials are limited. According to the library's holdings, Jiang Hong has two works, namely In Search of Gourmets and its sequel, both of which focus on food and belong to the category of food writing. Titled "In Search of Gourmets," the two books revolve around food and food personalities, reflecting the author's sustained interest in culinary culture and showing that his writing has a certain serial quality. The appearance of a sequel suggests that the earlier work received some recognition among readers, allowing the author to continue writing on the same theme. Overall, Jiang Hong is an author who focuses on food-related subjects and has so far published a modest number of works. His writing direction is clear, and his style centers on visits to and accounts of food and food personalities. Because relevant materials are scarce, further details about his life and creative career cannot be provided at this time.
