不过如果离开了这里我也一定会怀念不少食物呢 比如： Chinese High Canteen的排骨面(我知道我听起来很没有追求，不过那排骨真的挺好吃……) Holland Village的一位脾气很坏的马来大叔烤的鸡翅膀(这个听起来更没追求) Holland Village的一位常调查顾客口味的大叔做的奶茶 Curry Wok的猪肘(pork knuckle) Iggy's的foie gras tempura(委屈你了)
Miyakawa Hisayuki, “An Outline of the Naitō Hypothesis and its Effects on Japanese Studies of China”, Far Eastern Quarterly, 14:4(1955). (JSTOR)
Peter K. Bol, This Culture of Ours: Intellectual Transitions in T’ang and Sung China, (Stanford: Stanford University Press, 1992), chapter 4. OR 包弼德著 ; 劉寧譯《斯文：唐宋思想的轉型》，（ 南京 : 江蘇人民出版社 , 2001 ），第四章。
Robert P. Hymes, Statesmen and Gentlemen: The Elite of Fu-chou, Chiang-hsi, in Northern and Southern Sung, (Cambridge: Cambridge University Press, 1986), “introduction”
Robert P. Hymes and Conrad Schirokauer eds., Ordering the World : Approaches to State and Society in Sung Dynasty China , (Berkeley: University of California Press, 1993) , “introduction”.
六、朱熹及其論敵
陸九淵《與曾宅之》、《語錄》 選讀
陳亮《甲辰答朱元晦書》 選讀
朱熹《仁說》、《四書章句集注》 、《朱子語類》選讀
七、后朱子时代：从金华学派到《大全》 Peter K. Bol, “Neo-Confucianism and Local Society, Twelfth to Sixteenth Century: A Case Study,” in Paul Smith and Richard von Glahn eds., The Song-Yuan-Ming Transition in Chinese History, pp.241-283.
Peter B. Ditmanson, “Contesting Authority: Intellectual Lineages and the Chinese Imperial Court from the Twelfth to the Fifteenth Centuries,” Ph.D. diss., Harvard University, 1999, pp.132-292.
八、金元时期北方的学术传统
Peter K . Bol , “Seeking Common Ground: Han Literati under Jurchen Rule”, Harvard Journal of Asiatic Studies, 47:2(1987) , pp. 461-538.
William T. de Bary, Neo-Confucian Orthodoxy and the Learning of the Mind-and Heart, (New York: Columbia University Press, 1981), Part I.
许衡奏疏选读。
九、明初北方理学：薛瑄
Wing-Tsit Chan, “The Ch’eng-Chu School of Early Ming”, in Wm T. de Bary ed., Self and Society in Ming Thought, (New York: Columbia University Press, 1970), pp. 29-51. （图书馆有电子版）。
Khee Heong Koh, “East of the River and Beyond: A Study of Xue Xuan 薛瑄 (1389-1464) and the HedongSchool,” Ph.D. diss., Columbia University, 2006, pp. 25-75, 153-243.
薛瑄《读书录》选读。
十、理学的转型：罗钦顺与王廷相
Irene Bloom, Knowledge Painfully Acquired (New York: Columbia University Press, 1987), pp.1-47.
Chang Woei Ong, “The Principles are Many: Wang Tingxiang and Intellectual Transition in Mid-Ming China, Harvard Journal of Asiatic Studies, 66:2(2006), pp.461-493.
I am bad at food names(Stuff like 'konbu' is still puzzling me) and I can't sound like a gourmet. So thank dear xiao des('s' is silent) for helping me write this entry. Loads of <3
Amuse bouche "Don't know the name of the dish since it is not on the menu. The cappellini on the right is good but nothing to write home about (hey it's only the palate starter). The mousse in the middle has a unique meaty taste, and it perfectly complements the caviar. The crusted foie gras cream on the left almost stole the show. It stands shoulder to shoulder with the greats to come. "
The amuse bouche had my appetite whetting. My expectations were raised pertaining to the courses that followed. Yet they didn't disappoint.
Wagyu carpaccio with rocket, white truffle mayonnaise and Parmigiano Reggiano "Not the finest-grade wagyu available, but it is really well-done and goes well with the cheese. The mayonnaise is whopping rad. =] " Booboo I don't love the wagyu! So does cowcow.
Mushroom and summer truffle tart with tapenade sauce "Surprisingly generous on the truffle shavings (granted it's summer truffle). Fabulous combination. One of my favourites of the night. " It's one of my favourites too! Hoho!
Egg cocotte with foie gras tempura, unagi and baby spinach salad "A show-stopper. The foie gras is truly delicious. Great play with textures, with the egg having a tenderness resembling that of the foie gras. The unagi is very sweet and juicy. Incredible dish. Another favourite. "
Breaded fish maw with Champagne nage, tomatoes and Avruga caviar "Another winner. While some may not like the chewy-ness of the fish maw, it tailors exactly to my fancy. Pairs well with the Champagne nage, which is just wowzers. Drank it dry. =] Pity the fish maw does not inherit much of the taste of the gravy. But still great nonetheless. " Haha I finished eating up the tiny caviar first!
Sakura ebi cappellini with konbu and home-made scampi oil "Very oriental in its execution, albeit done with an eclectic mix of eastern and western ingredients. Slightly too oily for my taste, but very savoury. "
Oven-roasted Tasmanian lamb shoulder with artichokes, broad beans and charcoal-grilled tomato "Simply divine. The lamb is extremely tasty and succulent, and so is the tomato. It comes as quite a pleasant surprise to me, that such a simple dish could be so well-done (nope, no pun here. The lamb is done medium-rare. =P) "
Japanese white peach with champagne jelly, sorbet and elderflower foam "No dessert course has wowed me like this one. Now I know how to enjoy my peaches. Hahahahaha... " Peaches? Isn't xiao peach enough for you?
Blueberry cheesecake with mascarpone and triple cream "Nothing spectacular this time round. But it's one of the very few cheesecakes that I don't find cloying. So kudos to that. Oh, and this course comes with a complementary mocha shake containing plenty of coffee beans. Fitting conclusion to a fantastic bacchanalia of a meal. "
By and by when they are taken away I can by my fancy restore those lovely myriads to the black sky and make them sparkle again,and double them by the blur of my tears.
---Eve's Diary
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