这本书是一篇在植物学与酒的婚礼之上朗诵的充满激情的祝酒词——
清酒始于米粒，苏格兰威士忌源于大麦，特基拉来自龙舌兰，朗姆酒酿自甘蔗，而波本酒出自玉米。你已经渴了吗？在《醉酒的植物学家》这本书中，艾米·斯图尔特考察了许多能让人晕眩的花草、树木、果实和真菌，几千年来，人类用他们的才智和激情，不顾一切地把这些植物转化成酒精。
在所有被发酵和蒸馏的那些知名或不知名的植物中，有些是危险的，有些极为古怪，还有一种和恐龙一样古老——但是每一种植物都为全球的饮酒传统和人类历史做出了独特的文化贡献。
这部融生物学、化学、历史、词源和调酒术于一体的迷人著作——其中还有50多种调酒配方和可供园艺爱好者参考的种植诀窍——会让你在任何一场鸡尾酒宴会上都成为最受欢迎的嘉宾。

In the early twentieth century, China was stigmatized as the Land of Famine. Meanwhile in Europe and the United States, scientists and industrialists seized upon the soybean as a miracle plant that could help build modern economies and healthy nations. Soybeans, protein-packed and domestically grown, were a common food in China, and soybean milk (doujiang) was poised for reinvention for the modern age. Scientific soybean milk became a symbol of national growth and development on Chinese terms, and its competition with cow s milk reflected China s relationship to global modernity and imperialism.
The Other Milk explores the curious paths that led to the notion of the deficient Chinese diet and to soybean milk as the way to guarantee food security for the masses. Jia-Chen Fu s in-depth examination of the intertwined relationships between diet, health, and nation illuminates the multiple forces that have been essential in the formation of nutrition science in China.

Tiny Moons is a collection of essays about food and belonging. Nina Mingya Powles journeys between Wellington, Kota Kinabalu and Shanghai, tracing the constants in her life: eating and cooking, and the dishes that have come to define her. Through childhood snacks, family feasts, Shanghai street food and student dinners, she attempts to find a way back towards her Chinese-Malaysian heritage.

From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.

这是一本《纽约时报》畅销书。这本颇具革命意义的书改变了读者对饮食生态学的看法。金牌作家迈克尔·波伦向我们提出一个看似简单的问题：饭桌上应该吃什么？通过追溯食物链从挑选食材到端上饭桌的全过程——包括工业、有机、替代品、加工品，作者向我们描绘了一幅美国式饮食的肖像。该书提出一个让人吃惊的发现——饥饿塑造了人类进化，也谈到食物选择对人类健康乃至地球未来的深远影响。
A New York Times bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain uswhether industrial or organic, alternative or processedhe develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.