"Write foodism"

Author: Shen Hongfei
Publisher:
Publication Date: 2000-10-01
Features: "Talk About Writing and Eating" from Southern Weekly is a must-have in every issue of Southern Weekly. I love it deeply. – Jerry (Internet Writer)
Three years ago, when I read Southern Weekly, I first looked for Yan Leshan’s "Talks on the Go"; now, it’s Shen Hongfei’s "Writing and Eating." – Li Yili (Internet Writer)
Among China’s "writing and eating" enthusiasts, the only one who truly deserves the title is Cao Xueqin. In the contemporary era, Suzhou has Lu Wenfu, and Guangzhou has Shen Hongfei. – Qianbazizi (Writer)
Old Shen, who writes "Writing and Eating" with great enthusiasm! – Huang Aidi (Writer)
A highly entertaining book. With a pen as sharp as a flower, the author paints a vivid picture of the "world beneath chopsticks," dripping with deliciousness, and truly gives readers a feast for their taste buds. – Jin Ping (Editor)
Shen Hongfei is known for his "Writing and Eating" column in Southern Weekly. The "Eating and Drinking" column he created for us allows us to once again enjoy his profound understanding of "eating and drinking." – Southern Metropolis Daily·Column
Hongying and Shen Hongfei were both born in the era of hunger. Hongying calmly recalls the past in her long autobiographical novel Daughters of Hunger; Shen Hongfei enthusiastically praises the abundance of food today with his famous essays Writing and Eating—this is the "love letter to food" from someone born in the era of hunger. Writing and Eating evokes our gratitude for food and inspires us to approach the 21st century in a healthy and balanced way. As the chapter titles in the book suggest, reading the essays is like "heading to a delicious rendezvous."
With essays as a vessel, the author presents readers with a feast: steamed or braised, done with ease and natural grace; light sips or wild drinking, with the charm lying between being tipsy or sober; independent and unconventional, or gathering with friends, all showcasing true temperament.
With playful and witty language, the author effortlessly guides readers through the misty world of food culture: delving into the sea of food, showcasing culinary skills, savoring the fun of eating, and critiquing the excesses of food. The profound historical and cultural connotations of the words "diet" and "food" steam and dissipate from the text.
The author is also like a chef who seeks innovation, transforming essays into something new, allowing readers to taste something beyond steaming, braising, frying, and stir-frying.