Festive flavours

The book is divided into three parts: the first is about seasonal food, emphasizing the importance of eating fresh food in season, and pointing out what is good to eat in spring, summer, autumn, and winter; the second is about the food of festivals, both Chinese and foreign, which makes people drool and warms their hearts, because festivals are usually a time for family reunions; the third is about the author's deep feelings, from the cherry blossoms of Mount Yoshino to the memories of Leslie Cheung, to the author's father, with whom he had a difficult relationship, and the memories of his mother, who was inseparable from food. The book is full of knowledge about food, and is also very interesting. For example, Kanto sushi (nigiri sushi) and Kansai sushi (box-pressed sushi) are eaten in different ways, which many sushi lovers may not know. Did you know the difference between Italian gelato and ordinary ice cream? Did you know the meaning of each layer of food in the Japanese New Year's feast? Why is the turkey pardoned for Thanksgiving? The author has a wealth of experience in food and drinks, and his writing brims with emotions. With more than 300 beautiful pictures, it is like a visual feast that is overwhelming.