塔妮娅·Ｍ．布克瑞·珀斯现居住在英国伦敦，是一位自由作家兼视觉艺术及装饰艺术领域的独立顾问。塔妮娅在曼彻斯特大学和伦敦苏富比艺术学院获得了双硕士学位，目前的工作主要针对欧洲和北美地区的艺术品市场。她曾经造访亚洲，对中国文化及其对西方的影响产生了强烈的兴趣，转而开始了基于茶的中英跨文化交流研究。塔妮娅多年来对英国装饰艺术的关注，使得本书呈现出十分丰富的内容。 张弛，毕业于中央美术学院，获艺术学博士学位，现任教于北京服装学院服饰艺术与工程学院，博士论文以茶为媒介，探索设计史上的中英文化交流。在各类学术期刊和国内外重要学术会议上发表论文十余篇。具有多年媒体工作经验，曾作为撰稿人为多家艺术设计类媒体供稿。 李天琪，英语翻译专业硕士，毕业于英国布里斯托大学，现从事翻译工作，擅长艺术设计、传统文化领域内容的翻译。

本书为公版书，为不受著作权法限制的作家、艺术家及其它人士发布的作品，供广大读者阅读交流。汇聚授权电子版权。

Zen and the art of tea-the classic book about the Japanese tea ceremony that is as much a guide to life. Ritualized, romantic, and historically rich, the tea ceremony is the creation of something beautiful out of the everyday. Originally written in English more than a hundred years ago to be read aloud at Isabella Stewart Gardner's famous salon, The Book of Tea presents ...(展开全部)

Zen and the art of tea-the classic book about the Japanese tea ceremony that is as much a guide to life. Ritualized, romantic, and historically rich, the tea ceremony is the creation of something beautiful out of the everyday. Originally written in English more than a hundred years ago to be read aloud at Isabella Stewart Gardner's famous salon, The Book of Tea presents ...(展开全部)

本书为公版书，为不受著作权法限制的作家、艺术家及其它人士发布的作品，供广大读者阅读交流。汇聚授权电子版权。

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)

This is the remarkable story of tea and its uses from ancient times to the present. The narrative takes the reader from the jungles of Southeast Asia to the splendor of the Tang and Song Dynasties in China, from the tea ceremony aesthetics of medieval Japan to the fabled tea and horse trade of Central Asia, from the advent of Britain's love affair with tea to the tea party that...(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)

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)

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。