楊逵待客的「野菜宴」

楊翠

〈楊逵野菜宴，大家來鬥陣〉

8/28（週日），上午10:30~12:00，台中文學館大榕樹下，「楊逵文教協會」邀請大家，來吃野菜粥、看表演，分享關不住的春光。

「野菜宴」是楊逵待客的盛情，也是普羅文學／文化運動者簡樸生活的具現。楊逵的生活不僅是簡樸，甚至是困窘的，經常只能買「紙袋米」，然而，他從不以貧窮為恥。朋友們來訪，有什麼吃什麼，即使粗茶淡飯，即使野菜多於米粒，他都處之泰然，不曾感到羞恥，客人們也都大口吃喝，不曾客氣。

本活動正是要體現普羅作家如何開放他的書房，敞開他的心靈，與青年們共同學習、共勞共食的精神，強調「分享」的概念。

活動內容將以「動態」的方式，再現楊逵當年以「野菜宴」款待青年朋友與知音同好的盛情美意。參與活動的朋友們，都可以享用到楊逵媳婦董芳蘭親手熬煮的野菜粥，還有新化名產"冰凍烤蕃薯"，並帶回象徵分享的「小花盆」，以及一株小花，分享楊逵以生命提煉而成的充滿能量的「春光」。

楊逵野菜宴，大家來鬥陣

楊逵的文學生涯，跨越戰前與戰後，在台中定居長達五十年，因此，台中文學館開館的首檔主題展，以「關不住的春光──普羅作家楊逵特展」為題，深具意義。而本活動的企劃緣起，正是扣緊楊逵主題展，以更活潑、動態、親民的…

SOYANG.TW|由 SUPER USER 上傳

Singapore's Michelin-star chicken, for US$1.50

Nikkei Asian Review

VIDEO) Hungry reporter Tomomi Kikuchi visits the Hong Kong Soya Sauce Chicken Rice & Noodle in Singapore, which serves the world's cheapest Michelin star dish.

Singapore's Michelin-star chicken, for US$1.50

Hungry reporter Tomomi Kikuchi visits the Hong Kong Soya Sauce Chicken Rice & Noodle in Singapore, which sells the lowest-priced meals in the world that have received a Michelin star -- at 2 Singapore dollars a plate (roughly…

VIDEO.ASIA.NIKKEI.COM

The New Food Entrepreneurs

Cornell University 分享了 1 條連結。

The New Food Entrepreneurs

At these startups, pursuit of profit pairs well with good nutrition, delicious flavor, and a healthy respect for the environment.

JOHNSON.CORNELL.EDU|由 JOHNSON AT CORNELL 上傳

Celebrating Shakespeare's Works Through 38 Dishes From 38 Chicago Chefs

This year marks the 400^th anniversary William Shakespeare’s death and to honor and celebrate the Bard’s contribution to the arts, Chicago has been created a year-long international arts festival spearheaded by Chicago Shakespeare Theater. Among the 850 events planned are exhibits, theatrical products and an exploration of food and theatrical storytelling in restaurants around the city through Culinary Complete Works.

Curated and developed by Alpana Singh, of The Boarding House and Seven Lions restaurants, and Rick Boynton, creative producer for Chicago Shakespeare Theater,Culinary Complete Works brings together 38 Chicago chefs who translate one of Shakespeare’s plays into a featured dish , menu or event at their restaurant. The restaurants range from award-winning fine dining restaurants like Café Spiaggia (Chef Tony Mantuano will tackle Romeo and Juliet through the end of this month) and neighborhood gems like Black Dog Gelato (Chef Jessica Oloroso creates a gelato inspired by Hamlet).

A Kusshi Oyster is part of the Shakespeare tasting menu at NAHA during Shakespeare 400 Chicago’s year-long festival honoring the Bard’s contribution to the arts. (Photo courtesy of Ryan Beshel.)

NAHA Chef Carrie Nahabedian’s special tasting menu, inspired by Measure for Measure, is continuing through August. “Set in Vienna, ‘Measure for Measure’ by William Shakespeare features a theme including justice, mortality, mercy, and the dichotomy of corruption and purity,” says Nahabedian. “The play ends in three marriages! The male characters sin, but the females forgive them. They mean well, but the decisions they make may not always be the best. NAHA is proud to support the Shakespeare Culinary Festival.”

NAHA’s Shakespeare tasting menu is available for $95, with win pairings is $135. To view the complete culinary works of Culinary Complete Works, and the restaurants participating, visit Shakespeare 400 Chicago.

William Shakespeare 分享了 1 條連結。

Celebrating Shakespeare's Works Through 38 Dishes From 38 Chicago Chefs

This year marks the 400th anniversary William Shakespeare’s death and to honor and celebrate the Bard’s contribution to the arts, Chicago has been…

FORBES.COM|由 MEGY KARYDES 上傳

Camembert

The Economist

4 小時 · 

Pierre Boisard, a French academic, sees the history of Camembert as a mirror which reflects many of the more general developments in French history

The story of France's most famous foodstuff

From the archive

ECONOMIST.COM

Camembert (French pronunciation: ​[ka.mɑ̃.bɛʁ]) is a soft, creamy, surface-ripened cow's milkcheese. It was first made in the late 18th century at Camembert, Normandy in northern France.

維基百科，自由的百科全書

金銀幣
奶源	牛奶
類型	軟質
脂肪含量	45%-50%
成熟期	1-2個月
辛辣味	溫和到中等

卡芒貝爾乾酪（Camembert），又譯「金銀幣、卡門培爾、卡門貝爾、卡門伯」，是一種軟的法國白黴圓餅形乾酪，以法國下諾曼第奧恩省Vimoutiers附近的村莊卡芒貝爾命名。

卡芒貝爾於1791年被Marie Harel發明。正宗的卡芒貝爾，應該用生奶製成，表面有遍布的發黴的白毛，內部是黃色的，故稱金銀幣。

食法[編輯]

因金銀幣屬於內心柔軟的白紋乾酪，食用時只需用刀將白邊切掉，將其柔軟的心挖出搽在麵包上即可。

麥當勞仍改變不了食品熱量過高的問題

Stand News 立場新聞

麥當勞近年積極建立正面品牌形象，除了推出多菜少肉食品，淘汰菜單中約一半的爭議性配料，前日（8月1日）更表示已停止在麥樂雞、肉餅、煎蛋、貝果、脆餅早餐三文治，以及炒蛋中使用人造防腐劑；並以蔗糖取代麵包中的高果糖玉米糖漿等。不過，有專家認為，麥當勞仍改變不了食品熱量過高的問題。

麥當勞大改食品用料　減人造防腐劑　停購含抗生素雞肉　專家：食品高熱量問題未解決 | 立場報道 | 立場新聞

THESTANDNEWS.COM

金瓶梅大餐 Jin Ping Mei dinner( 牟復禮（Frederick W. Mote，1922年-2005年）夫人陳效蘭)

2016.8.2  

重讀2014年轉貼的此菜單，可以多談些。
那是1975年3月23日"淫雨天" ，"樂而不淫齋"主人---- 牟復禮（Frederick W. Mote，1922年-2005年）和夫人陳效蘭 (主廚)，從《金瓶梅》裏的食物選出一桌，宴請慶祝周策縱先生的《五四運動史》 (The May Fourth Movement — Tse-tung Chow | Harvard University Press_)
會議的北美學人，菜單由孫康宜女士書寫。

那時 (2014)，懷念昔日東海的才子顧肇森博士 (故人，他從母親學得一手廚藝，可以做"金瓶梅大餐"，約1976年在東海別墅)。

2016年5月，David Tod Roy (《金瓶梅》The Plum in the Golden Vase or, Chin P'ing Mei英譯者)過世，集點資料紀念他。

http://hcbooks.blogspot.tw/2013/09/blog-post_22.html

2016.8.2  找一下網站：

金瓶梅大餐，參考

《金瓶梅》里的花樣美食

https://kknews.cc/culture/2aym5r.html

我原先打算利用Google Books找出這菜單

金瓶梅大餐

粽子  九十七回

白燒筍雞  五十二回

燒骨  三十四回

2014.8.2

Hanching Chung. Thank you for posting a short note (小记) about me and Luo Wen-sen! I really appreciate it. But there is an error concerning the 金瓶梅大餐 in1975. The 22 courses for the dinner were prepared by Mrs.Mote (I.e., 陳效兰) although I was the calligrapher who wrote down the recipe .

1則分享

Corrections：謝謝孫教授的更正。她說她是22道菜單的書寫者，料理者是牟復禮（Frederick W. Mote，1922年-2005年）夫人陳效蘭女士。









Kang-i Sun Chang

Thank you for posting a short note (小记) about me and Luo Wen-sen! I really appreciate it. But there is an error concerning the 金瓶梅大餐 in1975. 22 courses for the dinner were prepared by Mrs.Mote (I.e., 陳效兰) although I was the calligrapher who wrote down the recipe .







Kang-i Sun Chang This is the 菜单 for our Jin Ping Mei dinner in 1975. I wrote it down in front of all the guests that day. Lucy Loh gave me the courage to do that!