《厨房里的哲学家》与食学

The Philosopher in the Kitchen and Foodology

出版于1825年的法国萨瓦兰的名著《味觉生理学》(中译本《厨房里的哲学家》)被誉为"两百年不衰的美食圣经"。本书分为美食学冥想和杂篇两个部分。作者在后记"致两个世界的美食家们"向后辈学人殷殷寄语,时隔近两百年后的今天,本书中对于"美食学"的界定对"食学"学科的架构与发展仍有借鉴意义。

Acclaimed as ＂the Bible of food of the past two centuries＂ shortly after its publication, Sa- varin＇ s The Physiology of Taste （ The Philosopher in the Kitchen in Chinese） comprises two parts ： Meditati- ons and Miscellaneous. The hopes and suggestions made by the author in ＂To gourments of two words,＂ postscript to his book, can still play a role in the construction and development of foodology as an academic discipline, especially the definitions of the term ＂foodology＂ itself.