A Taste of Nanjing is a collection of short essays depicting signature Chinese dishes, shining a spotlight on the author’s enjoyment of local food in his youth and childhood. Characterized by witty observations and personal research on the origin and spread of various delicacies, A Taste of Nanjing offers the sort of rigorous analysis and unique humor that are typical of a Chin...(展开全部)

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. It remains among the most comprehensive, stimulating, and just plain enjoyable works ever published on the subject of the senses and their pleasures. In a work spiced with style and wisdom, Brillat-Savarin declares that "Animals feed themsel...(展开全部)

芙洛儿·雅埃吉(Fleur Jaeggy，1940-)，1940年出生于瑞士苏黎士，是一位自我风格极其强烈的小说家。挚友英格博格·巴赫曼评价其“拥有对人对事那令人钦羡的敏锐目光，她身上夹杂着漫不经心的轻浮和真正的智慧”。她的代表作《管教的甜蜜岁月》于1989年首次出版，荣获意大利巴古塔奖等多项文学奖，版权已售至23个国家和地区。

芙洛儿·雅埃吉(Fleur Jaeggy，1940-)，1940年出生于瑞士苏黎士，是一位自我风格极其强烈的小说家。挚友英格博格·巴赫曼评价其“拥有对人对事那令人钦羡的敏锐目光，她身上夹杂着漫不经心的轻浮和真正的智慧”。她的代表作《管教的甜蜜岁月》于1989年首次出版，荣获意大利巴古塔奖等多项文学奖，版权已售至23个国家和地区。

A novel about obsessive love and madness set in postwar Switzerland, Fleur Jaeggy’s eerily beautiful novel begins innocently enough: “At fourteen I was a boarder in a school in the Appenzell.” But there is nothing innocent here. With the off-handed remorselessness of a young Eve, the narrator describes her potentially lethal designs to win the affections of Fréderique, the appa...(展开全部)

A novel about obsessive love and madness set in postwar Switzerland, Fleur Jaeggy’s eerily beautiful novel begins innocently enough: “At fourteen I was a boarder in a school in the Appenzell.” But there is nothing innocent here. With the off-handed remorselessness of a young Eve, the narrator describes her potentially lethal designs to win the affections of Fréderique, the appa...(展开全部)

- 作者简介 - 吉奥乔•阿甘本（Giorgio Agamben，1942— ），意大利哲学家，当代最富影响力的思想家之一，代表作为“神圣人”系列。拜德雅已出阿甘本著作：《语言的圣礼：誓言考古学》（“神圣人”Ⅱ，3）、《宁芙》、《奇遇》、《普尔奇内拉或献给孩童的嬉游曲》、《品味》、《什么是哲学？》。 - 译者简介 - 蓝江， 1977年出生，湖北荆州人，南京大学哲学系教授、博士生导师，南京大学马克思主义社会理论研究中心研究员，主要研究方向为国外马克思主义、当代欧陆激进左翼思想，著有《忠于事件本身：巴迪欧哲学思想导论》、《阿甘本五讲》等书，译有《语言的圣礼：誓言考古学》（“神圣人”II，3）、《宁芙》、《品味》、《什么是哲学？》、《巴迪欧：关键概念》等书。

- 作者简介 - 吉奥乔•阿甘本（Giorgio Agamben，1942— ），意大利哲学家，当代最富影响力的思想家之一，代表作为“神圣人”系列。拜德雅已出阿甘本著作：《语言的圣礼：誓言考古学》（“神圣人”Ⅱ，3）、《宁芙》、《奇遇》、《普尔奇内拉或献给孩童的嬉游曲》、《品味》、《什么是哲学？》。 - 译者简介 - 蓝江， 1977年出生，湖北荆州人，南京大学哲学系教授、博士生导师，南京大学马克思主义社会理论研究中心研究员，主要研究方向为国外马克思主义、当代欧陆激进左翼思想，著有《忠于事件本身：巴迪欧哲学思想导论》、《阿甘本五讲》等书，译有《语言的圣礼：誓言考古学》（“神圣人”II，3）、《宁芙》、《品味》、《什么是哲学？》、《巴迪欧：关键概念》等书。

This whimsical children's story highlights cooperation and collaboration between a group of animals in their quest to reach the moon. Beautiful watercolor paintings punctuate this story that draws from classic fables and legends, while shedding light on important values, such as generosity, solidarity, and kindness. Capturing children's fascination of the night sky and the moon...(展开全部)

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from pr...(展开全部)