Do you know there are ten words for "fried" in southern Fujian? Chen Shuhua's "cooking by the kitchen" excavates the voice of the diet of the common people in Taiwan.

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Do you know there are ten words for "fried" in southern Fujian? Fried, fried, weighed, cooked, floated, crispy, broiled, cooked ⋯⋯just listening to these verbs, it is as if to see the fragrant oil pan, with the amount of oil, the length of frying time, the appearance of the expansion of the bomb, beeping sound and crisp taste, each has a different verb corresponding to the crisp taste. In Hokkienese, "fried" is not a word, but a list of dynamic spectra with complete color, flavor and flavor.

The voice and shape of these rare verbs are dug up one by one by Chen Shu-Hua, who has studied Taiwan's food history for many years and is diligent in fieldwork. From "the Dining Table of the Island" and "Changhua snacks" to the newly published "Cooking words by the Kitchen", she is full of curiosity to trace the context of every common people's diet, radiating a vast expanse of fields from her own table that she did not even expect.

Book Shadow of "Cooking words by the Kitchen" (Photography / miru)

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