唐魯孫記憶菜色：

唐魯孫只想了想，就寫下：南通清湯魚翅、揚州獅子頭、江陰鳳凰包雞、南京冬筍炒菊花腦、無錫富貴雞和肉骨頭、太倉酥炒肉鬆、鎮江清蒸鰣魚、常熟醬雞醬排骨。

以上菜色僅九牛一毛，也只江蘇一省，二三線城市。今日還有無人記得，大成疑問。

到了那些地方，還是否吃得如此講究的地道菜？食材的清潔、廚工的藝術，是否還能與一百年前相比？

還有鹹點甜品：揚州蜂糖糕、淮城湯包、蘇州棗泥餅、常州菜餅。即江蘇半省，出名的點心也有 2、30 種。

當然還未算廣東飲茶的蝦餃燒賣，叉燒包鳳爪蘿蔔糕。

詳細全文：

https://goo.gl/RVhRCR

Visualizing Taste: How Business Changed the Look of What You Eat, Ai Hisano

Harvard University Press

21 小時 · 

We take for granted the color of our food as natural—as natural as the sky is blue. But in Visualizing Taste: How Business Changed the Look of What You Eat, Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” Here she discusses some of the colors we have come to expect our food to be.

#economics #food #history #business