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夏衍同志一九四七年在香港《华商报》编辑《热风》副刊时,曾在十一月十四日的“今日谈”栏内,以编者的名义发表过一篇题为《做厨子不易》的短文。夏公在文中写道,“作为一个厨子,重要的还不止于技术而应该是还有一个心术的问题,不偷工减料,不懒得出去采办,而随便买些烂鱼臭肉乃至有毒的东西来伤害主人的健康,这是作为一个厨子的天职么!”文短情长,言简意赅,当年作为编辑的夏公,把自己喻为厨子,而把读者尊为主人,并把维护主人的键康视为天职,这种对读者高度认真负责的精神,令人肃然起敬,堪为楷模。
Comrade Xia Yan, in his “Hot Air” supplement published by the Chinese Commercial Daily in Hong Kong in 1947, published an article titled “Making Cooks Easy in the Today’s Talks” column on November 14. “The essay. Xia Gong wrote in the article, ”As a cook, the important thing is not just technology, but there should be a heart surgery problem, not to cut corners, not too lazy to go out to buy, and just buy some rotten fish or even poisonous things to hurt The owner’s health, which is a bourgeoisie as a cook! "Short message, concise, when the editor as Xia official, he himself as a cook, and the reader as the master, and the key to maintaining the masters as Bounden duty, this highly responsible for the reader’s spirit, awe-inspiring, worthy of exemplary.