Come to Shuxiang Festival and make a "literary and artistic fan" food

Books about food attract readers' attention

In 2022, the Southern Guo Shu Xiang Festival launched a series of "Food Literature" new book sharing sessions to present a feast of food and literature.

Text/Yangcheng Evening News all -media reporter Sun Lei literary map/Yangcheng Evening News reporter He Quansheng

How is the name of "Eating in Guangzhou" named up in the world? How to make a cultural food? On August 21, on the third day of the opening of the South State Book Fragrance Festival, the new book sharing meeting of "Cantonese Cai Graduate" was held in Guangzhou. Earlier, Ge Liang's "Swallow Food" and "I don't eat" comics with the theme of Lingnan's food culture also appeared in this book incense festival. As of now, only Guangzhou has successively held four new literature sharing sessions, which has attracted much attention from readers.

Novels, prose, comics ... Food culture is fruitful in the field of literature. The golden signboard of "Eat in Guangzhou" was also given a new humanistic connotation at the Southern State Book Fragrance Festival in 2022.

"Eat in Guangzhou" in the Republic of China really called

Cantonese cuisine is one of the "four major cuisines" in China, hiding Cantonese's cognition and thinking about the world and life. It is not only the "gold signboard" of Guangdong, but also an important component of Lingnan culture.

On August 21st, Zhou Songfang, a food culture scholar, brought the new book "Cantonese Cai Bei Ji Ji" as a guest in the East Lake Store of Siyue Bookstore to share with readers. "Cantonese Caijie Ji Ji" specifically described the spread of Cantonese cuisine in the late Qing Dynasty. During the writing process, Zhou Songfang collected a large number of historical documents and quoted more than two hundred species in the book.

"For hundreds of years, almost no one did the historical data of Lingnan's food culture. But if the content of the so -called edge corner of the so -called edge of the edge of the edge of ethics and history, there will be a lot of new discoveries." Zhou Songfang Fangfang will be Say.

In the early Qing Dynasty, Qu Dajun said that the beauty of Lingnan's diet was because "all the food in the world, the Guangdong and the ground are the same." Zhou Songfang interpreted that the name of "eating in Guangzhou" is not mainly in Guangzhou, but on the big stage in Shanghai. "From the perspective of literature, the concept of‘ eating in Guangzhou ’first appeared in the late Qing Dynasty, and then started in the Republic of China. The reason why‘ eating in Guangzhou ’can be established is actually a communication incident.”

Zhou Songfang believes that taking the popularity of Cantonese cuisine in Shanghai during the Republic of China as an example, as more and more Cantonese flows to Shanghai, some Cantonese cuisine catering has also been opened to the local area. Cantonese cuisine has a tradition of eliminating night. Shanghai people naturally choose the Cantonese restaurant. In this way, Cantonese cuisine is slowly located. In order to adapt to the local taste, there are Haipai Cantonese cuisine. "Especially after the Northern Expedition, various factors that are dominated by political factors are overlapped, and the transmission of Cantonese cuisine has reached its peak state." Zhou Songfang said that as a cultural communication center at that time, Shanghai's spread of Cantonese cuisine was inward. Failure to ignore.

At the scene of the new book sharing meeting, Zhou Songfang discussed the impact of historical changes on Cantonese cuisine and development and expansion, and also shared the first -class literati scholars such as Chen Yuan, Rong Geng, Wu Yan, Gu Jiegang, etc. Interesting story of Cantonese cuisine.

"Although the opening of the Cantonese restaurant is an economic act, if there is no cultural person to help, the dissemination effect of Cantonese cuisine will be greatly reduced. Cantonese cuisine's spread in Shanghai will pay special attention to advertising effects and cultural effects." Zhou Songfang said that this is also Cantonese cuisine The difference between spreading and various cuisines is obvious.

Digging the beauty of Chinese food science

"Eating" is a profound science. On the morning of August 21st, the offline conference of "Eat the Right" by Lin Weixin, a gourmet columnist Lin Weihui, was held in the Pazhou Four Bookstore, Guangzhou. The new work is more grounded, starting with the ingredients that the people are familiar with and cared for, and share the way of diet. The freshest is that Lin Weihui analyzed the scientific knowledge contained in seasoning, ingredients and food from the perspective of biology, nutrition, and food.

Lin Weihui said that when porridge at home, the next alkaline water will be particularly fragrant: "All foods have an invisible pectin, and the ingredients of alkali are sodium bicarbonate, which can break through this layer of pectin The release of starch makes the porridge getting faster and more sticky. "

In addition, Lin Weihui introduced that the reason why firewood rice is fragrant is because of the sorrow, that is, the pan qi. When the food encounters a high temperature, the black essence will be generated after a chemical reaction. Hundreds of thousands of molecules with different odors will form a unique flavor of the food.

In addition to science, Lin Weihui pays more attention to the culture behind the diet. In his opinion, China has been talking about diet for thousands of years, but many folklores about food are unreliable, adding oil and vinegar, lacking reality or scientific basis. "I hope to tap the ordinary beauty, the beauty of science and culture through this book."

Lin Weihui said that "Is Eating Right" is his third book about food, and four books on the same theme are being prepared. In recent years, major publishing houses have launched food literary works. In this era of takeaway, why is the popularity of food literature publishing high? Lin Weihui said that the fieryness of food literature is closely related to the development of the times. In the past, people may pursue how to eat, and today they are more eager to eat well.

Lin Weihui, who has been studying diet for a long time, is suggested that readers do not eat the first, and the second one does not hear: "Know the diversity of food and taste different foods. Oil, salt, and sugar should be controlled, but not at all because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese are not eaten because the Chinese The dietary habits are still pursuing taste, and deliciousness and health are not completely opposite. "

By gourmet stories to see Baiwei Life

On August 19, the first day of the opening of the Southern State Book Fragrance Festival, the opening ceremony of the novel "Yan Food", the Guangdong -Hong Kong -Macao Greater Bay Area, was held in Guangzhou. At the scene, a seminar sharing of the "Yan Food", Lin Gang, professor of Sun Yat -sen University, Chairman of the Provincial Literary and Art Critics Association, Cong Zhichen, Associate Professor of Chinese Department of Chinese Department, and Ge Liang, writer and author of "Yan Food" " The topic of the literary value and cultural inheritance and influence of "" The topic of "". The new work "Yan Food" follows the development of Lingnan's food culture, and is based on the legendary life and salary of the two masters of Rong Yisheng and Chen Wu. , The world of humanity.

"Lingnan's food culture structure is actually a container that is very good about history, culture, people's livelihood, and even social structure." Ge Liang believes that diet is a living culture, constantly innovating and adapting to taste, which is not only an expression of time circulation. It is also the transmission of space evolution. The teahouse represents the same branches of the mainland and Hong Kong culture.

"Ge Liang uses the theme of 'eating', connects the historical background of the entire South China region, and associates 'eating' with the connotation of some kind of spirituality." Cong Zhichen for example, the "boiled" and barbecued pork buns of the lotus roast moon cakes The "opening", writing regional culture and philosophy into daily dietary life, the turning point of the fate of the characters also changes in the dietary party.

Can't eat in vain, you should understand that you can eat

On the first day of the opening of the Southern State Book Fragrance in 2022, the "I don't eat in vain" comic book sharing conference was held in the Si Bookstore of Guangzhou. The comic work "Don't Eat the Shan Hai Jing" and "Not Eating Comics This is Greater China Food", which is compiled by the creative team of "I don't eat for nothing" with a two -dimensional food science popularization video of more than 45 million fans in the entire network. to make. On the same day, He Bin, director of the series of animation, came to the event site.

"For example, the fish we often eat often sleep in the sea like a big sword; cucumber is obviously green. Why is it called cucumber? The watermelon we eat in summer is first toxic, and who cultivated it today is sweet. Watering watermelon? These knowledge is related to the ingredients we eat every day. "He Bin explained that the name" not eaten in vain "is a two -word, which means that the food cannot be eaten in vain, and we must understand and eat.

In the process of finding the subject matter, the "I don't eat in vain" team discovered that the classic works of about 30,000 words in the Shan Hai Jing have mentioned "food" nearly a hundred times. He Bin said: "We want to have a trip to the mountains and seas from the perspective of food to interpret the strange beasts in the mountains and seas. ","

"Not Eating Comics This is the Greater China Food" will introduce 64 Chinese local specialties in accordance with the 7 geographical partitions, and there are many ingredients related to historical figures. For example, Dongpo meat and sheep scorpion are related to Su Dongpo. Squirrel catfish, intestinal powder, and Sanfu Du Du are related to Emperor Qianlong. He Bin told reporters: "I hope that readers can understand Chinese food, to understand the profound historical and cultural culture of China, and establish a pride in their own culture and food."

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