论文部分内容阅读
曾见一文,题为《画坛美食家》,列举四位,即张大千、丰子恺、潘天寿、刘海粟。我以为张大千拥有美食家称号无可非议,其余三位就颇费斟酌了。丰子恺茹素,荤肴与其无缘,而作为美食家最起码得逮住什么吃什么;潘天寿与刘海粟肯定有丰富的吃的阅历,也能对所吃之食加以评论,但要他们熟知烹饪史,评一下各大菜系,恐怕是勉为其难的。有位中年人,去上海扬州饭店吃“蟹粉煮干丝”。上菜后,他既不喝酒,也不吃饭,只是细嚼慢
Have seen a text, entitled “Painting altar gourmet”, to enumerate four, namely Zhang Daqian, Feng Zikai, Pan Tianshou, Liu Haisu. I thought it was beyond reproach that Zhang Daqian had the title of a gourmet, and the other three were quite discretionary. Feng sub-vegetarian, meat dishes and missed, and as a foodie at least what to catch what to eat; Pan Tianshou and Liu Haisu certainly have rich experience of eating, but also to eat the food to comment, but to be familiar with them Cooking history, review the major cuisine, I am afraid is reluctantly. A middle-aged, go to Shanghai Yangzhou Hotel to eat “crab powder cooking dry silk ”. After serving, he neither drink nor eat, just chewy