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游走了一些国家之后,发现自己不经意地给各国菜系贴上了颜色的标签。这些颜色不仅是菜色本身,还有品尝的那一刻,全身感官被触动的记忆。比如中东美食,就像你永远也记不住它的阿拉伯式名字一样,相信你也永远忘不了那一口眉头紧蹙到瞬间舒展的初体验和它背后讲不完的一千零一夜故事。如果把日餐的特点比喻为白色,就像是寿司卷中香甜的白米饭,又似白金枪那细腻多汁的质感。韩餐当然就是辣炒年糕和大拌饭中的辣椒酱般鲜红的颜色。美式大餐,在我眼里少不了是牛排和波士顿龙虾上撒的那一层薄透露的黑胡椒色。
After traveling some countries, I found myself inadvertently labeled the dishes of different countries. These colors are not only the dishes themselves, but also the moment of tasting, the memory of the whole body senses being touched. For example, the Middle Eastern cuisine, just as you can never remember its Arab name, I believe you will never forget the first experience that his brow tightened to an instant stretch and the story of the Arabian Nights which it can not finish. If the characteristics of Japanese food metaphor for the white, like a sweet white rice in the sushi roll, and the fine white jujube that juicy texture. Korean course is spicy fried rice cakes and bibimbap in the bright red pepper sauce color. American dinner, in my eyes, the steak and Boston lobster sprinkle that layer of thin revealed black pepper color.