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《地道风物:舌尖上的新年》陈晓卿著出版社:中信出版社出版时间:2016-01主创团队焚膏继晷,历时两年,辗转几十座城市、乡村,只为解答,每一位中国人心中的味蕾密码与时空情结,为读者奉上一册最值得中国人感念的新年美食读本。如今的城市中产阶级怎么过年?在电商或超市一次性置办完所有年货,大部分都是成品、半成品;到了除夕,一大家子人齐刷刷出现在饭店,吃那大多是按价格计算的统一配餐,餐桌上不可少的主角,不再是饮食,而是催婚;更有些
“Authentic Style: The New Year on the Tongue” by Chen Xiaoqing Publisher: CITIC Press Publication date: 2016-01 The master team incinerator succeeded, which lasted two years, removed dozens of cities, villages, just for the solution, every Chinese In the hearts of the taste buds password and space complex, for readers to serve a book most worthy of the Chinese people reading New Year food readers. Today’s urban middle class how the Chinese New Year? E-commerce or supermarkets to set up all the New Year’s goods, most of them are finished products, semi-finished products; to New Year’s Eve, a lot of people in the same restaurant brush, eat most of that is calculated by price Uniform catering, essential table on the protagonist, is no longer a diet, but reminder marriage; more