古代小说与饮食=ANCIENT CHINESE NOVELS AND CUISINE：英文（中华文化外译书系·小说中国）

本书中文版于2018年暨南大学出版社出版。中文版尝试以古代小说文化为纲，中国饮食文化为目，通过特定的饮食专题形式写作，为读者展现中国古代小说的文化内涵。内容上，涉及古代小说的饭、菜、杂食、汤羹、酒、茶等六大饮食门类，每种门类之下又分数个专题。全书以散文笔调为主，博采多种古代小说的野稗资料，又参照各类正史专书记载，力图阐释小说虚构性和讲述趣味性，同时保证讨论对象的学术性与合理性。本书系英文版本，旨在通过文化外译的形式让西方读者进一步了解中国古代经典。

Preface

Foreword

Introduction: The Gourmand Who "Does Not Tire of Fine Food"

Chapter 1 Staple Foods

1.1 Rice: An Indispensable Part of the Chinese Diet

1.2 No. 1 Dietary Therapy—Congee

1.3 The Concept of Flour-Based Foods

Chapter 2 Dishes

2.1 Pork: Disliked Yet Popular

2.2 Beef: Good in Quality, Yet Not in Quantity

2.3 Mutton: Pungent yet a Perfect Gift

2.4 When Fancy Meat, Have Some Chicken

2.5 Easy to Please when Serving Duck and Goose

2.6 Eating Fish and Social Status

2.7 Kuai (Chinese Sashimi): Reviving a Domestic Tradition

2.8 Zha: Is Preserved Fish Still Delicious

2.9 Risking Life to Eat Pufferfish

2.10 Crab as the Star of Banquets

2.11 The Rise of Vegetarianism: A Trend with Many Facets

Chapter 3 Non-Staple Foods

3.1 A Varied and Vast Array of Chinese Cakes

3.2 Steamed Buns with a Terrifying Origin

3.3 Steamed Stuffed Buns: Filling Decides Value

3.4 Bun: With or without Filling

3.5 Mocking Wontons and Lucky Dumplings

Chapter 4 Soups and Broths

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