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)

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the com...(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)

保罗·弗里德曼（Paul Freedman），耶鲁大学历史学Chester D. Tripp教授，历史系前主席。主要研究领域包括中世纪社会史、西班牙史、农民史、奢侈品贸易史、食物历史等。他的著作《中世纪农民的图像》（Images of the Medieval Peasant）荣获2002年美国中世纪研究院哈金斯奖章。几十年来他一直致力于在许多国家寻找和发现精致美食及其发展历程。

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)

LAURA ROWE has been writing about food and drink in the UK for more than a decade. She's written for the Guardian's Word of Mouth food blog, Olive magazine, Lovefood.com, thewelshmenu.com and has edited the Guild of Food Writers Food Magazine of the Year (2013), Crumbs, in the South West for the past two years. When she's not eating and drinking her way around the cou...(展开全部)