I can not give up any interest in cooking outside, especially writing and music. You can even say that thanks to the support of other interests, senastage I can do it now to make every dish. A chef or cook any good, of course, it is possible to listen to music without reading does not watch movies, still made goodies. But I think the other preferences indispensable, that I'm not willing to "only" made goodies. The taste is just a key to open the door to look good cook's mind, they are imposed on any pot of ideas: the traditional inheritance, efforts were made for love, "difficult and pleasure." senastage * 2, and so on. In the past I have seen on the web and get a lot of bloggers, like to spend lengthy to describe the taste, trying to make every reader can smell the smell of food floating out. A long time, in addition to the exhaustion of a wide variety of adjectives, but also find themselves paying attention to the value different from the past:
As for me personally will review how to look at food? To be honest, I almost do not comment on the food, but also rarely encounter worthy of my letters in the restaurant (at most record "dining experience" and can not be called "fresh mind"). All in all, there is nothing special emphasis on the objective of the Department is to take some kind of "authentic spirit" of. On this point, Edward said Deti to a particular music camp, among them, that only Arabs can play Arabic music Arabic. I've seen a love risotto users to a shop because senastage the chef is Italian people and especially looking forward to. But the store is actually a genus of two I've eaten a bad risotto. I say it is not used to eating authentic taste, does not seem quite right - because I have met several Italian chef cooking is deeply grabbed my appetite. Foreign chefs to do foreign dishes are always people senastage produce too much imagination, but in fact is how? Perhaps we just ask people what Taiwanese cuisine, ask ten can not find an answer:
Food and our lives too close to, and therefore only for the memory of the past is often a recipe without the possibility of much practiced. Even now technologically advanced, is still unable to recover senastage the lost species -Gina Mallet issued a strong warning in the "dying of the delicious", especially if the last thing I read "Brave New World" as the future of the human diet portrayal. So when we talk about food, "authentic" probably not the time to dwell on the place (just like in the text meaning). senastage But the same is genuine Said mention is "related to construction of past rivalry now," and the land close to the food look like "in the construction of its party rivalry here." As for how to construct considered close? senastage The view is very often seen as seasoning style, selection and mix of ingredients, these meals when we can clearly and directly felt. According to this perspective, the construction side if it means someone else's taste intact move it:
In archeology, you can see how the city is built on top of the other cities. We have the courage to put things must stay behind to stay in the back, and then move on. This, in my opinion, is a part of today's social ills. The difference between today's retro movement and Schumann, Mendelssohn or Wagner playing Bach, Beethoven is that they are really trendy. They want to try to bring their past era. Today, many members of the movement of the heart, which shares holding an assumption that this trend is very new, and I think that the assumption is not necessarily true, it really is only because of the lack of will translate into the ability to fit in contemporary fashion, and Bale wanted to turn back. I want to say yes, Liszt to Bach's works adapted to the piano, and the Bach brought the nineteenth senastage century, it was the sound heard by the audience, and Liszt's own work is the same. From the top of the music study, we can have the harvest. Understand the style of music, to understand the subtle differences between the various components senastage of the music, which is absolutely necessary, but also useful, "the lack of this can not be." (Sine qua non). However, want to remake the past? Just "remake" the word is stretched up.
This passage gave endlessly to emphasize the use of imported materials "authentic" in a very loud slap people. Proportionate and appropriate use of imported senastage materials commendable (basically some material question is not "good", but simply "do senastage not like", for example, Carnaroli and Taiwan stems on the 9th). However, the use of imported ingredients possessed wildly, even in the effort to understand the style of food, and in the right ingredients are not fanatical, this kind of "intact" mentality instead senastage of a serious senastage impediment to authentic - you can use the most expeditious manner obtain various foreign ingredients, but Taiwan will not eventually become French. And I did come across in foreign culinary school, and use a lot of imported ingredients, but because some of the land should be less awe when to get the ingredients, which can only be made on the master works of parody. On the surface approximation chase, senastage you have to live in some kind of spiritual master, then only authentic at all.
In a sense, a composer or a writer but writing text, also away from the text, it is independent and self-existence, senastage the authors also believe that they can be protected wing, in fact, not. But then, no matter who is the interpretation of the reader, or the identity of the music player, we all feel during play or read, the text is not arbitrary kneading. In other words, there is a head, depending on the interpretation of the will of those who violate: Strong ah, ah weak, anyway, is this type of instruction. I think this point is a very important thing. This is not exactly what you want to do, like how to interpret you can. For example senastage Well, if we decided to "King Lear" senastage (King Lear) evolves into a comedy, or the "Otello" (Othello) processed into farce, senastage we will know what is called "misinterpreted." This is basically a mistake, is not feasible. So, I think to do is to interpret the text as a result of a series of decisions made by the composer, writer, poet, and therefore, when reading the works must find a way to understand these notes, the text appears in the process of how the paper. This matter is very complicated, because senastage it actually involves a series of intuitive perception, this series has been speculation that Boulez (Pierre Boulez) with word "mirror." So given the novelty of playing, and interesting. If the player or the interpreter senastage just repeat what others have done before, that this interpretation and playing very boring. Just to give you a new stimulus or a new look. But I think one thing is paramount: Apart from the composer or poet to understand the context of the interpretation of the role, but also on the players and the interpreter context to master. This means that we are subject to certain senastage limitations of traditional practices, so we can not go beyond senastage a certain specification, which is determined by the final specification to the social senastage and intellectual subject. So, I think there is some kind of interaction continues to exist in the audience, senastage from the history of the text as well as individual players - whether it's history or five minutes before the two hundred years ago, the history - the decision made by consensus and communication between . Therefore, senastage the interpretation is a dynamic process, I think it always senastage requires a lot of reason test, and not just rely on feeling to decide. Feel it is important that you interpret what you hate the way the works are used, be sure you like your interpretation, care or you think it is important work is obviously different. But I think there is always a rule very much in the process, caught our limit. In other words, senastage there is a contractual sense of tradition.
This contract traditional sense - I think that it is the "authentic" - in this anarchic thoughts flooded today, continue to be broken. But in the subversion of the traditional, emphasizing the supremacy of pleasure at the same time, they ignore a very important point: If authentic senastage really is not important if you think that more important than the authentic taste, then you have done something out how to call themselves "Italian food" or "French" mean? Among the material just because you have a pasta and olive oil, or because senastage you made a dish no matter what materials are added to "like" risotto food? Well, I do kung pao chicken with olive oil and pine nuts, then it really is a Sichuan cuisine or Italian? In my opinion, the food added names, belong to the locals' imprint. " But this name, only in real time in order to be allowed - as Grenoble (Grenoble) style fried flounder have croutons, lemon meat, capers and coking cream (beurre noisette), Messina (Messina) style cooking Sailfish have capers, olives, tomatoes, etc. (This is my understanding, not necessarily entirely correct, but definitely senastage have seen similar recipes rather than casual). And most people called senastage "justice" system, "French" often meant here has some ideas too late to join the plate, thus simplifying the noun:
, Little John. Strauss waltz and polka dance and many more. These works - and others I did not mention, but more often played works - has its importance is undeniable, but they did cause a "symphony of sounds is like this," "Waltz is that it sounds like" etc. established impression. Think about it, if a few decades can make us feel great changes in popular music, why think that hundreds of years of Western classical music sounds all the same? Little John. Strauss waltz to me sounds really almost all (they have a kind of "temperament Vienna"), but compared to Ravel, Sibelius's Waltz, simply two different music. However, there are contradictions on an interest: it caused a misunderstanding, but it makes some people to get started. Whether it is "Amadeus" Radio Philharmonic or "Nodame Cantabile", are relatively easily people can enter the world of classical music. But "pleasure" senastage and "abstruse pleasure" how to draw the line between appropriate and I think a lot of people have not thought about. Similarly, the name of the dish added some compressed actually do not know what the words mean, people always sent "original meaning cuisine is like that!" Exclaimed the future, we do not want to bother to meet in Learn the authentic spirit of the chef to them about cooking a wonderful imagination.
It also reminds me of a recent discussion board cuisine dispute: Some dissatisfied Commerce and Industry Blogs caused chaos like, that is for the benefit of "betraying the tongue." (Of course, there may be certain that they really think that says something difficult senastage entrance get on food); senastage on the other side of the sound does not think, anyway taste already a matter of opinion, and cooperation is read, then avoid substandard. So, what bloggers and stores senastage symbiotic senastage way will cause any problems? I have not done a victim bloggers pen, because when I want to go to a shop to dinner, maybe ask a friend, perhaps a reference store their introduction, but never considered the views of bloggers - especially the very start to see 邀稿mail appears in the blog home of those popular bloggers. However, the growth rate in their article and think they have 邀稿 capital, apparently there are many readers become "pen spirits" - no matter how tastes, senastage who would dare to say out loud in the store invited a "very difficult to eat." After tasting to ruin their own way of getting money? True there are such people, they are also engaged in catering to the consultant, rather senastage than industrial and commercial bloggers. But to give advice after a higher threshold, pure advertising, even if unable to distinguish between soft silk and volumes, but also to rely on writing (if really any), photos (and sometimes pictures of people, rather than food) original or elsewhere has established the reputation of the blog to increase the number of visitors. For not too strong ability to identify senastage people who were forced to absorb the message has become a potential hazard:
For those who are invited to try to eat probably would not have thought so much. But the result is that the Internet developed, each person may have been non-professional senastage in the eyes of a professional. To arouse the curiosity of students to do their duty, not to mention the simple dissemination of knowledge of the average person, even a person who is a teacher may not be valued. I have seen the most chilling is a school teacher laughed a cookbook author, think she is abroad before, by a look you can write a book to sell books. Regardless of how she actually cooking, and I serve as role models who can not lead to more people's senastage curiosity and selfless sharing of technical knowledge will feel very unhappy about it. And to share his lecture notes from others senastage point of view, I find it difficult not to believe that he wanted to do, but to develop senastage a group of followers. I have yet to see a real education is such a person, is also in the same way to educate others. As another example, I know a dessert chef so with my friend said: "The importance of herbs in desserts, as salt in the cooking status" to hear of the moment, I just told a friend, said: capable of misleading people. Everyone can think of salt to taste, but if the salt considered "only" to taste this cuisine concept a bit too narrow. For a bowl of soup, there is no salt will not taste; but dried shoulder meat (Coppa), there is no salt it will soon spoil, let alone have no taste; for unsalted Tuscan bread ( Pane Sciocco) is concerned, the biggest function is to salt "which does not exist" - assuming today unsalted Tuscan bread contains salt, it will not be the same as they are now in a lot of dishes which exhibit a magical effect, and Dante nor When exile would say, "you will experience, how about someone else's senastage bread has salt flavor" of. Salt how important food is definitely not one pair smattering of people, just to talk with an analogy even if (as important as vanilla salt? Difficult to us to say, "we have to do in the world of light ... vanilla" it? A Whatever next!). To believe in what they are doing, can only say that the intention is to cultivate greater than the followers of students, to protect their own authority than the pursuit of spiritual truth. So, I often revealing conversation among many uncertainties. It's not I do not want what they have learned on their own in charge, but whether I would be willing, a lot of things senastage I can not be responsible. If I tell you today, the Italian people do not fish and shellfish and other seafood dishes were added to the cheese, then I'll be equal to be the father of Italian * 5 barrels knife - very weird, but he is indeed the recipe is to add the cheese senastage clams face. So I always say, "In general," the Italian people do not do it (but it can not completely ignore the "significance of the traditional contract", otherwise as previously mentioned, but reduced to love how on how to do undifferentiated do dishes, nothing to talk about space "Italian" is). In this case the only thing to do is to be cautious about their knowledge of technology, and as much as possible to give readers what they are exposed to generate more interest, gradually cultivate judgment. These two masters of literary criticism and music figures, but real tolerance makes me feel quite admirable. Moreover, if it is not to be criticized, people are never excellence.
One day, I went to a medical senastage school lecture. I talked late style, someone said, "You know? You talk about music, you talked about literature, our world, in the world in natural science senastage or medicine did this thing." I asked, "Why?" He said, "Because I am a neurobiologist. I can only put a neurobiologist and other words." The idea has gone to discuss, because our training is very specialized and narrow, and the entire funding mechanisms tend to cut too piecemeal knowledge that way, people will increasingly small range in more and more things to do. This is probably a good thing in science, but here's a kind of ideological hegemony, as if to say, "Well, this is not your problem; someone will solve it for you; you do not have to be responsible for it." We do not need to the rest of the world understand that this idea is particularly serious in the United States. To
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