TABLE TALK: SWEET AND SOUR, SALT AND BITTER
Book ID/图书代码： 04300008B21634
English Summary/英文概要： AA Gill knows food, and loves food. He’s an unashamedly intolerant perfectionist whose witty observations and scathing criticism have been the highlight of reading the Sunday papers for over ten years. His fearsome knowledge, and fearless honesty, make him one of the most respected critics to walk through a restaurant’s doors.
A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. AA Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics.
Table Talk is an idiosyncratic selection of AA Gill’s writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on AA Gill’s general dining experiences rather than individual restaurants - food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.
Chinese Summary/中文概要： AA吉尔了解美食、热爱美食。毫不夸张地说，他是个偏执的完美主义者。十多年来，他那诙谐幽默的观察和毫不留情的批评一直是星期日报的亮点。渊博的知识加上大胆的坦白，使他成为最受敬重的美食评论家。
一餐饭的意义是远大于食物的。它拥有历史、拥有内涵，它是对生活的解读。AA吉尔非常乐意解释食物背后的涵义：他的评论既能引发人们对食物的思考，也能启示人们对社会的深思。所以除了概念、顾客和烹饪，长达十年的写作经验使他对每样事物都有自己的见解。
《饭桌闲谈》是选自AA吉尔为《泰晤士星期日报》和《艺术家》撰写的专栏文章编辑而成。这是伟大用餐的庆贺、对误解用餐的苛责和对饮食口味的培养。文章的灵感或来自民间传统，或来自某一配料。由于时间跨度较大，所以本书以AA吉尔的就餐经历为顺序——饮食时尚、付小费、厨师、材料、在国内外就餐，以及最好和最差的就餐经历。这本充满智慧和幽默的书堪称是饕餮者的盛宴。
Awards/获奖情况：
About the Author/作者介绍： AA Gill is the author of two novels Sap Rising (1997) and Starcrossed (1999) and books on two of London’s most famous restaurants, The Ivy and Le Caprice. He is the TV and restaurant critic for the Sunday Times and is contributing editor to GQ magazine.
AA Gill除了是英國電視節目及星期泰晤士報的飲食評論專欄作家，也是GQ雜誌飲食專欄的撰稿人，曾出版過兩本小說及兩本關於全英最著名的餐廳The Ivy(http://www.the-ivy.co.uk/)及Le Caprice(http://www.le-caprice.co.uk/)的介紹導覽書。
AA吉尔的著作有《精力旺盛》（1997）和《穿越星空》（1999），还曾为伦敦最负盛名的餐馆著书。为《泰晤士星期日报》发表电视饮食评论，担任《GQ杂志》的特约编辑
Format:HARDCOVER
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
Sales in other countries/其他国家销售情况：
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