關於 vanishingflavours ，我們在網路上蒐集到這些相關的討論、資訊與評價

今天是出版社的新書發佈記者會，繼續來幫自己打書——
《消失中的味道》，三聯出版。
香港書展，7月17號正式推出，三聯攤位編號是1E-B04。從1E入口處便看見。
紀錄的是廣東菜裡近乎在市面上絕跡的老菜，如燒雲腿雪花雞片、仙鶴神針、甫魚婆參扒大鴨、生財顯貴雞、魚白鳳肝炒仙掌、崑崙鮑甫⋯⋯
三年多的書寫，終於結冊成書。
接著在香港、深圳、廣州都會有講座及分享會，敬請期待喔。
奥斯卡最佳藝術指導得主葉錦添的新書《神物我如》，亦由三聯出版，也是今期書展重點推介的書之一。
今天在記者會上一看到書名就喜歡得不得了，馬上說：「我下一本書就叫《食物我如》！」

#消失中的味道 #粵菜文化 #飲食文化保育 #謝嫣薇 #agneschee #cantonesecuisine #vanishingflavours #vanishingflavoursofcantonesecuisine #systematiccollection #chinesefood #chinesecuisine #cantonesecuisinelover #chinesecuisinelover #chineseculinary #vanishingdish #olddishes #cantonesefood #hkej #newyorktimesfood

很快跟大家見面，我的新書，《消失中的味道》，三聯出版。

這本書的緣起其實沒有什麼偉大的抱負，也不曾有過任何精心策劃——在5年前，我當時為「家全七福」的創辦人七哥在他報章的專欄代筆，日復一日跟他相處，聽他講了許多關於粵菜食材、老菜，甚至人事變遷的故事…….從七哥口中吐出的許多菜名，可說是聞所未聞，菜式當然都近乎絕跡。出自一種傳媒人的本能，覺得應該好好運用我的文字，為飲食文化作保育。於是，從七哥開始，到後來採訪了不同大廚、前輩，略盡綿力地搜集了一個又一個幾近失傳的老菜故事，刊登在我《信報》的專欄上，這個系列叫做「消失中的味道」。

這本書，就是這三年多來斷斷續續刊登在專欄中的文章結集。

僅以此書獻給曾經在「消失中的味道」文章系列中幫助我的大廚、前輩們：七哥、大師姐、譚國鋒師傅、梁輝雄師傅、鄧浩宏師傅、鄧家濠師傅、勝哥、葉一南。希望這一個比較有系統的書寫，能夠為粵菜傳承留下紀錄，也希望有機會繼續寫下去。

很高興能藉著文字感染你，很高興能藉著文字反饋帶來我許多美好時光的飲食世界。

My new book 《The Vanishing Flavours of Cantonese Cuisine》，coming soon!!!!! Real soon!!! Probably the first book in Cantonese cuisine writing vanishing dishes systematically.

The origin of this book neither started with a grand ambition or great planning. Around 5 years ago, when I was ghostwriting for the founder of Seventh Son, Chef Chui, I listened to his stories everyday from Cantonese ingredients to traditional dishes, and even about changes of time… I had never heard of some of the dishes that came out of Chef Chui’s mouth, then some were nearly extinct. Out of a media instinct, I thought I should use my words to preserve the culinary culture. So started with Chef Chui, I began to interview other chefs and forebearers, doing what I can, I collected stories after stories of traditional dishes that were vanishing, published them in my column in the Hong Kong Economic Journal, called it “The Vanishing Flavours of Cantonese Cuisine”. This book is a collection of the articles from this column.

I want to use this book to thank all the chefs and forebearers that had helped me with these articles: Chef Chui, Dashijie, Chef Tam Kwok Fung, Chef Leung Fai Hung, Chef Edwin Tang, Chef Jayson Tang, Sing Gor and Danny Ip. I hope this more systematic collection can be a record for he future of Cantonese cuisine and may this collection continues to grow.

I’m happy that my words have touched your lives, and is content to use words to contribute back to the culinary world that has given me much good times.

#消失中的味道 #粵菜文化 #飲食文化保育 #謝嫣薇 #agneschee #cantonesecuisine #vanishingflavours #vanishingflavoursofcantonesecuisine #systematiccollection #chinesefood #chinesecuisine #cantonesecuisinelover #chinesecuisinelover #chineseculinary #vanishingdish #olddishes #cantonesefood #hkej #newyorktimesfood