论文部分内容阅读
9月5日,“绿城公益文学讲堂”第五讲在南宁市开讲,著名作家、广西作家协会常务副主席、广西散文创作与研究会会长严风华以《烹饪之中的散文之道》为题,为现场听众带来一堂色香味俱全的文学课。醋血鸭源自柳宗元的灵机一动,徐霞客当年到南宁时就发现当地人喜欢吃鱼生,白切鸡的做法大有讲究……在讲堂上,严风华一一道来各种广西名菜的做法和历史渊源。严风华认为,美食文化也是一种历史承传,构思做菜和散文创作一脉相通,通过美食来思考文化和人
On September 5, “Greentown Public Welfare Lecture” Fifth Lecture in Nanning, a famous writer, executive vice president of Guangxi Writers Association, Guangxi Prose Creation and Research Association, Yan Fenghua “prose in the cooking of the Road ”For the title, for the audience to bring a flavor of literature and literature class. Vinegar and blood duck from Liu Zongyuan’s inspiration, Xu Xiake Nanning that year when the locals like to eat fish, white chicken practice a lot of attention ... ... In the lecture hall, Yan Fenghua one by one all kinds of Guangxi dishes Practice and history. Yan Fenghua believes that the food culture is also a heritage of history, cooking and essay conception of the same pulse, through food to think culture and people