Home-cooking Delicacies (Hardcover) 家常酒菜

by Wang Zengqi

Home-cooking Delicacies (Hardcover) elaborately selects all the articles on delicacies by Wang Zengqi, covering subjects on delicacies of homeland, food in Kunming, relevant stories on tastes, food materials, origin of literature on food, etc. In addition, the book adds illustrations the writer draws in person.《家常酒菜》精选汪曾祺谈美食的所有文章，包括汪曾祺谈故乡的食物、谈昆明的吃食、讲有关美食的故事、讲美食素材及梳理美食文学的渊源。配以汪曾祺亲绘的插图。

312 pages, Hardcover

First published February 1, 2015

About the author

Wang Zengqi (Chinese: 汪曾祺; pinyin: Wāng Zēngqí) (1920–1997) was a contemporary Chinese writer. He is famous for his short stories and essays. He is regarded as a successor of Beijing School Writers (京派作家). He is also considered "the last Chinese literary intelligentsia" (中国最后一个士大夫).

Wang Zengqi was born in a squire family in 1920 in Gaoyou, Jiangsu province. In 1939, he enrolled into literature college of National Southwestern Associated University. He was tutored by Shen Congwen (沈从文) during his university life and then he started writing in 1940. After graduation, he became a teacher for several years in Kunming and Shanghai. And he published his first collection of short stories—邂逅集. In 1948, he got a job in a museum. He became an editor after he transferred to Beijing. During the Cultural Revolution he transferred to Zhangjiakou to do the grass-roots work. He had created several works when the revolution was over. After 1979, he restarted writing. Most of his representative works were created during the period.

https://en.wikipedia.org/wiki/Wang_Ze...