Hidden Delicacies: Exploring the Depth of French Culinary Culture and Scenery

Author: Peng Yiping
Publisher:
Publish Date: 2004-04-01
Features: Amontillado, the aperitif for Barbie's Feast; Turtle Soup; Perigord Sauce with Quail Tartlets; Demidof Caviar with Russian Crepes; Candied Fruits with Savaulan Cake, and more exquisite wines and delicacies that tantalize our primal cravings for taste. Or, have you just finished watching the James Bond series and can't forget the luxurious Orient Express? Which champagne captured the heart of the beauty? This super sensory book, blending "the seventh art" of cinema and "the eighth art" of gastronomy, will unveil all the hidden culinary secrets of the world's "delicious cinema," inviting you to experience it firsthand.
Peng Yiping graduated from the Department of History at National Taiwan University. She later attended the doctoral preparatory program in Film and Television Studies at the University of Paris. Fluent in English, French, Japanese, German, and Latin, she loves food, is passionate about cinema, appreciates art, and admires adventure. She is an energetic filmmaker and food enthusiast. She has written a long screenplay in French titled Tai Chi, filmed a documentary Chinese New Year in Paris, and created four short film scripts centered around food. Her literary and photographic works have been published in magazines such as To'Go, United Literature, National Geographic, China Times Weekly, and Film Appreciation, as well as newspapers like China Times, United Daily News, and Central Daily News. She is the author of Hidden Delicacies, Portraits of Chefs, Camera Food Fantasy, and Paris Night Jazz.