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上一篇我们说过,当代女作家池莉自己能下厨美食,又能在作品中表现颇富特色和创意的饮食文化。本篇再将此话题引向深入,谈一下池莉在食品烹调上的一些实践和经验,以及她对食品经营的一些看法、设想与创新。根据是她的小说和散文(特别是后者),因为她的小说写得极现实(许多是她生活的照搬和略作“仿真想象”),散文则是真实生活的记录与引伸。所以这些内容都较有审美价值和现实意义,不仅可供欣赏,更可作借鉴。 如前所述,本文的两个主题主
On the last we said, the contemporary female writer Chi Li can cook their own food, but also in the performance of the rich flavor and creative food culture. This article will then lead this topic in-depth, talk about Chilli in food cooking some of the practices and experiences, as well as her views on the food business, vision and innovation. According to her novels and essays (especially the latter), her novels are very realistic (many of them are portrayals of her life and a bit of “emulational imagination”), while essays are real-life records and extensions. Therefore, these contents are more aesthetic value and practical significance, not only for appreciation, but also for reference. As mentioned earlier, this article’s two main topics