关于吃的非虚构写作范本
听的电子书，环境里声音大，比如洗澡啊，炒菜啊，就成词成句的漏掉了，但是听到的部分还是非常有趣。而且，写的太好了。
主要是从火 （美国南方BBQ猪肉), 水，空气 （面包，这一部分写的好细腻，印象深刻），earth (各种fermantation,主要关于微生物，泡菜，酿酒）。很生活气，朴实却都内涵深刻。打破chapter主题看全文，其中三分之一是烹饪有关的科学，硬货。三分之一是他自己的和一个一个影响他的个人的故事，贯穿全文。三分之一是从社会，人类学，历史，性别等等角度的分析 （最喜欢这部分）。三部分都精彩，而且穿插进行，张弛有度，既有深度又有趣味。
audiobook版本是Pollan本人读的，所以很自然表达他的所想。尤其在有些口语化用语的时候，就想跟你说话一样。作者应该算是美国当今食品主题写作影响力最大的几个人之一，自己也是Berkeley教写作的，这已经是他第N本畅销的食品主题的书了。
书的副标题是The Natural History of Transformation. Pollan认为Cooking是一种把自然转化成文化，把作物转化营养的过程。cooking连接了各种关系，作物之间的，人和自然的，人与人的 （家庭，种族，社区）。开头和结尾有几段针对当代消费主义社会的分工的批判，犀利深刻。
"Specialization is undeniably a powerful social and economic force. And yet it is also debilitating. It breeds helplessness, dependence, and ignorance and, eventually, it undermines any sense of responsibility"
”I doubt it's a coincidence that interest in all kinds of DIY pursuits has intensified at the precise historical moment when we find ourselves spending most of our waking hours in front of screens-senseless, or nearly so. At a time when four of our five senses and the whole right side of our brains must be feeling sorely underemployed, these kinds of projects offer the best kind of respite. They are antidotes to our abstraction."
"Of all the roles the economist ascribes to us, "consumer" is surely the least enobbling. It suggests a taking rather than a giving. It assumes dependence and, in a global economy, a measure of ignorance about the origins of everything that we consume. "
"It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live."
"cooking is all about connection, I've learned, between us and other species, other times, other cultures, but , most important, other people. Cooking is one of the more beautiful forms that human generosity takes, that much I sort of knew. But the very cooking, I discovered, is about a form of intimacy. "
和个人偏好有关，我很喜欢他这种叙事说理教科学合一的写吃。也很喜欢庄祖宜，人类学背景，会带入很多烹饪行业insider 的趣事和观点，也会有亚洲文化的联系和与社会相关联的思考，语言顺畅，内容丰富。目前国内和港台有大把写吃的，很少能有人写的好看。大部分是一种个人体验，情感，小确幸的写法。太私人，太狭隘, 太self-absorbed。还有很多旅行吃食记，同样无趣，无非就是作者去了好多地方，吃了好多好餐厅，好吃好吃好吃啊。看一篇挺好， 看三四篇就开始厌烦了。既没法和自己连接上，也没什么信息，知识量。那就是一堆博客文章，呓语，游记的拼凑，配不上当一本书。不过反正大把粉丝买单，倒也全是赢家喽。
主要是从火 （美国南方BBQ猪肉), 水，空气 （面包，这一部分写的好细腻，印象深刻），earth (各种fermantation,主要关于微生物，泡菜，酿酒）。很生活气，朴实却都内涵深刻。打破chapter主题看全文，其中三分之一是烹饪有关的科学，硬货。三分之一是他自己的和一个一个影响他的个人的故事，贯穿全文。三分之一是从社会，人类学，历史，性别等等角度的分析 （最喜欢这部分）。三部分都精彩，而且穿插进行，张弛有度，既有深度又有趣味。
audiobook版本是Pollan本人读的，所以很自然表达他的所想。尤其在有些口语化用语的时候，就想跟你说话一样。作者应该算是美国当今食品主题写作影响力最大的几个人之一，自己也是Berkeley教写作的，这已经是他第N本畅销的食品主题的书了。
书的副标题是The Natural History of Transformation. Pollan认为Cooking是一种把自然转化成文化，把作物转化营养的过程。cooking连接了各种关系，作物之间的，人和自然的，人与人的 （家庭，种族，社区）。开头和结尾有几段针对当代消费主义社会的分工的批判，犀利深刻。
"Specialization is undeniably a powerful social and economic force. And yet it is also debilitating. It breeds helplessness, dependence, and ignorance and, eventually, it undermines any sense of responsibility"
”I doubt it's a coincidence that interest in all kinds of DIY pursuits has intensified at the precise historical moment when we find ourselves spending most of our waking hours in front of screens-senseless, or nearly so. At a time when four of our five senses and the whole right side of our brains must be feeling sorely underemployed, these kinds of projects offer the best kind of respite. They are antidotes to our abstraction."
"Of all the roles the economist ascribes to us, "consumer" is surely the least enobbling. It suggests a taking rather than a giving. It assumes dependence and, in a global economy, a measure of ignorance about the origins of everything that we consume. "
"It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live."
"cooking is all about connection, I've learned, between us and other species, other times, other cultures, but , most important, other people. Cooking is one of the more beautiful forms that human generosity takes, that much I sort of knew. But the very cooking, I discovered, is about a form of intimacy. "
和个人偏好有关，我很喜欢他这种叙事说理教科学合一的写吃。也很喜欢庄祖宜，人类学背景，会带入很多烹饪行业insider 的趣事和观点，也会有亚洲文化的联系和与社会相关联的思考，语言顺畅，内容丰富。目前国内和港台有大把写吃的，很少能有人写的好看。大部分是一种个人体验，情感，小确幸的写法。太私人，太狭隘, 太self-absorbed。还有很多旅行吃食记，同样无趣，无非就是作者去了好多地方，吃了好多好餐厅，好吃好吃好吃啊。看一篇挺好， 看三四篇就开始厌烦了。既没法和自己连接上，也没什么信息，知识量。那就是一堆博客文章，呓语，游记的拼凑，配不上当一本书。不过反正大把粉丝买单，倒也全是赢家喽。
有关键情节透露
