China Youth Daily Client News (China Youth Daily, China Youth Network reporter Jiang Xiaobin) "China's new poetry circle titans", "China's new poetry development extradited person", "Peking University Chinese Department of Professors"... For the public, it may be familiar with the many titles on Xie Mian's body, but in fact, in addition to professional academic research, he also has a less well-known identity - "senior foodie".
Over the years, Xie Mian has had his own unique understanding of eating, and has written many articles with his heart, and has recently been selected and compiled into the food essay collection "Foraging" published by Peking University Press. On January 10th, a new book sharing meeting with the theme of "Only Poetry and Food Cannot Be Missed" was held in Beijing.
Thanks
The study of new poetry and literary criticism is Xie Mian's main business, and in the years with poetry, he has also grasped some pleasures other than "research and reading". In the perennial travels, in the continuous encounter with the wonderful food, he became an interesting "forager".
Xie Mian is happy to paint vivid portraits of ordinary food and write stories about wonderful encounters with food. As a result, there are "dumplings remember sheng", "pie memories", "buns remember fine", "steamed buns remember thick", as well as "all the way to Gaoyou", "Chinese New Year's Eve Taiping Feast", "that bowl of brine boiled and burned", etc., these are the fullness records of food.
As a student of Xie Mian, Meng Fanhua, vice president of the Chinese Contemporary Literature Research Association, recalls an experience in the mid-1980s: "At that time, I accompanied him to various parts of Fujian, and on the streets of Fuzhou, he bought fish balls with ease and stood on the street with me and others. He believes that Xie Mian is a university, but he has more human feelings, wen is like his people, food is like his people, focused, serious, and does not live up to all the food.
For the connection between food and learning, Xie Mian advocates: "Doing learning is experience, experiencing life, experiencing scholarship, then it needs to be meticulous, to understand its source, to understand its personality, to understand its many changes and creativity, which is related to our diet." ”
Cao Wenxuan, director of the Institute of Literature of Peking University, has worked with Xie Mian for many years, and recalls the past, he believes that when Xie Mian was a scholar, he exuded the charming style of a poet in the poetry criticism text, revealing the industry height of "only doing one thing in a lifetime"; and as a life lover of food, he always conveyed a positive and open-minded attitude to the friends and descendants around him.
In this regard, Xie Mian believes that "a scholar, a relatively complete scholar, must not be satisfied with only doing learning and doing hard things, but more importantly, a happy life, your life is happy, the spiritual realm is relaxed, and your work may be better."
Shao Yanjun, a professor at Peking University's Department of Chinese, described Xie Mian as a "three-good" professor, that is, "good-looking, delicious, and fun", and he always had a love for all beautiful things, even in the face of life's unsatisfactory. And food for him, not only the taste of the tip of the tongue - as the Fujian people's Xie Mian, the taste of the east, west, south and north can be accepted - but also the taste of the "Tao", the way of the world, the way of life, the way of the realm.
As he wrote in The Foraging: "We can learn from gastronomy: diversity, compatibility, synthesis, complementarity, priority, priority, priority, speed, depth, overlap, and all aspects of intersection." ”
From left: Shao Yanjun, Cao Wenxuan, Xie Mian, Meng Fanhua
Xie Mian was born in January 1932 in Fuzhou, Fujian Province, and has just officially entered the ranks of the "post-90s". "Foraging" records the story and experience of his traveling south and north, traveling east and west, eating and drinking spicy, and the knowledge about eating in the book is rich and diverse, from the desirable "Eight Notes on Pasta" to "a bowl of miscellaneous soup for three generations"; from the "Four Notes on Snacks" that traveled through the mountains and rivers, to "a restaurant near the Summer Palace that witnessed the changes of the times"; from the delicious "Red Spicy Boy" to the "Boring" in the food social society. Readers can glimpse the original intention of a ninety-year-old scholar who treats the five-flavor life and treats beautiful things.
The event was hosted by Peking University Press and Peking University Literature Seminar, and hosted by PeiWen College and Peking University Liberal Arts Forum.
Source: China Youth Daily client