TWAIN’S FEAST
Book ID/图书代码： 04332808B24226
English Summary/英文概要： One young food writer’s search for America’s lost wild foods, from New Orleans Croakers to Illinois Prairie-hen, with Mark Twain as his guide
In the winter of 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi.
When food writer Andrew Beahrs first read Twain’s menu in the classic work A Tramp Abroad, he saw that many of the dishes were regional in the truest sense of the word-all drawn fresh from grasslands, woods and waters, in a time when the railroad was only just beginning to dissolve the culinary lines between Missouri and San Francisco. The dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food.
In Twain’s Feast, Beahrs chooses eight of these forgotten regional specialties, retracing Twain’s footsteps as he sets out to discover whether the great author’s favorite foods can still be found on American tables. Twain’s menu, he finds, was also a memoir, and a map. The dishes that Twain yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi, to the maple syrup he savoured in Connecticut with his family and during his final lonely years.
Tracking Twain’s foods leads Beahrs from the dwindling prairie of rural Illinois to a 600-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain’s favorite foods still exist, or where intrepid farmers, fisherman and conservationists are trying to bring them back. In Twain’s Feast, he reminds us what we’ve lost as these wild foods have disappeared from our tables, and what we stand to gain from their return.
Weaving together passages from Twain’s famous works and Beahrs’s own adventures, Twain’s Feast takes us on a journey into America’s past, to a time when foods taken fresh from grasslands, woods and waters were at the heart of American cooking.
Chinese Summary/中文概要： 一个酷爱美食的人，一部马克吐温的著作-《流浪汉在海外》
在马克吐温逝世100周年之际
到我们踏上寻找美国美食文化之旅 八道美国地方菜 讲述美国变迁
我们失去的真是只是地道的美食吗？
说起美国的食物，普遍反应是：“美国人吃汉堡包,不是吗？”
对于美国的饮食，你知道有多少？
作者在看马克吐温的《流浪汉在海外》时，忽然萌发一种想法，在生日的时候，按照他提供的食谱，给自己做道早餐吧！一吃就爱上了那道菜！于是决定按着书上写的一站一站拜访，看看马克吐温的菜单！
作者选择了八道菜：太浩湖的红点鲑，巴尔的摩的帆布潜鸭， 密西西比河的黑鲈，旧金山的牡蛎和贻贝，伊利诺斯州的草鸡，新奥尔良的红鲈和白花鱼，费城的淡水鱼… …
溯其根源，探其究竟。
一次美食之旅，也是一次文化的洗涤。
都说马克·吐温是第一位记录了美国真实声音的作家。在马克吐温最喜爱的美国食物中，他在向我们传递的是什么样的声音？表述的是怎样的一个“美国的灵魂”？
注：每章后附以前和现在的食谱。(AC)
Awards/获奖情况：
About the Author/作者介绍： ANDREW BEAHRS，安德鲁是两本小说的作者，他的作品常常出现在《纽约时报》/ The New York Times，《美食烹饪》/ Gastronomica，《维吉尼亚》评论季刊/ Virginia Quarterly Review，《作家编年史》/ The Writer’s Chronicle，《大洋杂志》/ Ocean Magazine，《食史新闻》/ Food History News，《活鸟》/Living Bird.
在维吉尼亚大学取得其人类学文学硕士， 在斯波尔丁大学完成其在小说方面的艺术硕士学位的学习。目前与他的家人一起住在加利福尼亚州。
Format:电子手稿
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：
原文第一章内容：暂无
手稿：暂无
大纲：暂无