两水之间：遗产、景观与现代厨师

English | September 12th, 2024 | ISBN: 1805301772 | 304 pages | True EPUB | 1.32 MB

An insider critique of the food business by award-winning chef Pam Brunton, interrogating sustainability in food culture and documenting the early days of her Green Michelin Star restaurant Inver

When world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes 'modern Scottish food' - or if it even existed. This book traces Pam's journey to answer that question and in doing so reveals what we can all gather from our culinary heritage. Part memoir, part manifesto on the future of feeding the world and a feminist critique of the food business, it documents the difficult early days of her now multiple award-winning restaurant, reflecting on how the immersive experience of 'destination restaurants' can both help and hinder our understanding of wider land and food culture.

From the soil to the kitchen, Between Two Waters interrogates the influences on what we eat: capitalism, colonialism and gender, as well as our own personal and cultural histories. Yet it also captures with real heart all that the dinner table has to offer us: sustenance, both physical and imaginative, challenges and adventure and, most importantly, communion with others.

More than anything, it is a blisteringly original work from one of the world's most innovative thinkers about food, sustainability and landscape.

中文| 2024年9月12日| ISBN:1805301772 | 304页| True EPUB | 1.32 MB获奖厨师Pam Brunton对食品行业的内部批评，质疑食品文化的可持续性，并记录了她绿色米其林星级餐厅Inver的早期 当世界级厨师帕姆第一次在费恩湖岸边开设她的餐厅Inver时，她开始探索“现代苏格兰美食”是什么，或者它是否存在。这本书追溯了帕姆回答这个问题的历程，并在此过程中揭示了我们都可以从我们的烹饪传统中收集到什么。部分是回忆录，部分是关于养活世界的未来的宣言，也是对食品行业的女权主义批判，它记录了她现在多次获奖的餐厅的艰难早期，反思了“目的地餐厅”的沉浸式体验如何既有助于也阻碍我们对更广阔的土地和饮食文化的理解。 从土壤到厨房，《两水之间》探讨了对我们饮食的影响：资本主义、殖民主义和性别，以及我们自己的个人和文化历史。然而，它也真实地捕捉到了餐桌上所提供的一切：物质和想象上的营养、挑战和冒险，最重要的是与他人的交流。 最重要的是，这是世界上关于食品、可持续性和景观的最具创新性的思想家之一的一部令人振奋的原创作品。

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