Tags
Summary
Editor's review
Who it's for
A good fit for
- 喜欢汪曾祺散文，想系统读他谈吃文字的读者
- 对饮食文化、地方风物与民俗感兴趣的人
- 希望找一本睡前或午后随手翻读、文字清淡的散文集
- 写作者与语文学习者，可借鉴其白描与闲笔的笔法
Not a good fit for
- 期待菜谱式实用做法与配比数据的烹饪工具书读者
- 偏好强情节、快节奏叙事的读者
- 希望读到系统饮食史考证的学术研究者
Reading tips
- 不必按顺序通读，可按“食物—草木—风俗—游记”分组挑读，一次两三篇为宜。
- 读到写昆明、高邮等地的篇目时，可对照地图或回忆自己的家乡味道，体会其“以味写人”的笔法。
- 随手记下让你想起某道菜或某个人的句子，汪曾祺的好处多在细节与闲笔里。
- 可与《故乡的食物》《人间草木》等选集对读，注意同一题材在他不同时期的写法变化。
About the publisher
Jiangsu People's Publishing House is known for works in history, literature and the social sciences. Judging from its catalog, it focuses on modern Chinese history, classical literary appreciation and scholarly research. Representative titles include historical works such as Kuomintang-Communist Cooperation and the National Revolution, 1924–1927 and A Record of Combat on the Front Lines of China's War of Resistance Against Japan, literary and visual documents such as Sun Wen's Illustrated Complete Dream of the Red Chamber, and scholarly collections such as Chen Yinke's Collected Works of Hanliu Hall. Translations such as The Dust Bowl and Anti-Intellectualism in American Life reflect an interest in overseas social and cultural studies. Its authors include historians Wang Qisheng, Huang Yuzhang and Guo Rugui, as well as figures associated with classical literature such as Cao Xueqin and Sun Wen. Common categories include history, literary appreciation, essays and miscellaneous writings, and social-science and cultural titles, showing a balance between historical scholarship and literature and between academic and popular publishing. Because public information is limited, this overview is based only on the books in the catalog.
Contents
- Five Flavors
- Foods of the Four Quarters
- The Food of My Hometown
- The Wild Vegetables of My Hometown
- Everyday Home Cooking
- Idle Notes from the Bean-and-Water Studio
- What the Song Dynasty Ate and Drank
- Kunming Dishes
- Rice Noodles and Erkuai
- Kunming Fare
- Radish
- Tofu
- Chestnuts
- Potatoes
- Chive Flowers
- Dried Bean Curd Threads
- Broad Beans
- Douzhir
- A Small Catalogue of Mushrooms
- The Carnivore Is Not Ashamed
- Fish Is What I Want
- Hand-Held Mutton
- Putting on Autumn Weight
- Miancha
- An Ode to Tobacco
- Lingering in Teahouses
- Everyday Tea Talk
- Wang Pan's Manual of Wild Vegetables
- Food and Literature
- The World of Color
- Kunming Flowers
- Wintersweet
- Crape Myrtle
- Autumn Flowers of Beijing
- Notes from an Orchard
- Trees and Grasses Through the Seasons
- Summer
- Faint Autumn Light
- Winter
- Plants of This World
FAQ
这本书是小说还是散文？
书里收录菜谱和做法吗？
没读过汪曾祺，适合从这本入门吗？
市面上《食事》版本很多，该选哪一本？
Comments
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About the author
Wang Zengqi (1920–1997) was a modern Chinese writer, essayist, and dramatist from Gaoyou, Jiangsu. In 1939 he entered the Chinese Department of Southwest Associated University, where he studied under Shen Congwen. He later worked as an editor at Beijing Literature and as a playwright with the Beijing Peking Opera Troupe, and took part in adapting the Peking opera Shajiabang. His fiction and essays include such representative works as Shou Jie (The Love Story of a Young Monk), Da Nao Ji Shi, and Pu Qiao Ji. This site holds 77 of his titles, among them Shou Jie, the Wang Zengqi small complete works volume Da Nao Ji Shi, Renjian Caomu, Yu in Kunming, Slow Cooking Life, and several essay collections; his works are commonly grouped under classics and essays and miscellaneous writings. His prose is restrained yet evocative, drawing warmth and resonance from everyday food, plants and scenery, and the people and places of his hometown. He is known as “China's last literatus” and continues to reach a wide readership today.
