拉麵之神賞味奧義 Book Review 》石神秀幸著作 | Japanese Ramen Book

Last Updated on 2017-10-09 by Foodelicious

現在的讀者因為網路可搜尋到無限的資料而放棄買書, 然而作者們也只是因為增加自己的資歷才出書. 身為誠品的鐵粉, 總覺得應該要寫些Book Review讓大家知道那些辛苦的作家們. 所以關於飲食類的書籍評論專欄就誕生了! 更新時間會是隔週星期六晚上, 畢竟我如果每週寫Book Review可能很快就會吃土了!
Nowadays, reader gives up buying books because it is easy to research for informations online. And most authors didn’t write for money but for resumes. As a book fan, It might be the time to start this column writing about “Food and Beverage Related” books reviews. However, this column will be updated bi-weekly though.

由於自己愛吃拉麵, 可惜的是對拉麵世界一點都不了解, 於是經過台灣拉麵社團團員推薦下購買了這本書 – 拉麵之神賞味奧義, 由日本人石神秀幸著作. I purchased this book because I personally like to eat ramen but didnt know anything about ramen.

Book Name 書籍名稱: 拉麵之神賞味奧義 Japanese Ramen Book

Author 作家: 石神秀幸著作
ISBN: 9789866151880
** Only in Chinese Version **

大致上整理出我覺得這本書值得考慮購買的重點 There are a few selling points about this book!

1. 有全日本各地特色拉麵分佈圖

各地特色拉麵裡有很多我不熟悉的拉麵 – 例如久留米拉麵, 旭川拉麵 … etc. 作者也附上地圖讓對日本不熟悉的讀者清楚知道北部的拉麵特色與南部有何不同, 讓對吃拉麵有興趣的人知道自己吃的拉麵特色. At the beginning, I always think that ramen just has different soup base. But, after reading this book, it clearly mapping out the unique soup base for each district for ramen eater beginners.

2. 有日本派系拉麵列表
日本拉麵派系其實是我去年才知道, 這本書連年份都清楚標出, 比較熟悉的派系也只有家系(大和家) 與二郎系 (雞二拉麵), 目前台灣好像尚未出現“丸長系” 與 “Hope軒系”. The ramen history milestone with years in this book. Honestly, only food history could interest me. If you are also interested in food history, it might be the suitable book for you.

3. 章節較短較容易閱讀且內容是網路找不到
一個章節平均三頁, 最讓人覺得好奇的是第25章(“挑戰進化的新食材拉麵”), 新食材竟然有由鳳梨汁和海鮮高湯的湯頭, 第26章(“麵條的進化孕育油麵風潮“)裡也有解釋油麵 (ABURASOBA SHIN 油そば専門店) 的歷史與進化.
Each chapter is not long, which is easy to read. The average pages is about 3 pages. The most intrigue chapters are “Chapter 25 New Updated Food Ingredients” and “Chapter 26 The rise of Alkaline Noodle”.

我不會為書打分數也不會提供價格, 因為書是無價的! I am not going to rate the book nor tell the price. Honestly, every book is priceless.

延伸閱讀: 關於其他飲食書籍評論