婚82周年纪念日来临之际，清华教授赵元任的女儿杨步伟女士用英文创作了《中华食谱》，介绍了中国的饮食文化，对西方人了解中国美食产生了深远影响。此书曾被翻译成多种语言并热销，对于推广中国传统美食走向世界起到了重要作用。同时，也是两位女性命运交汇之处，充满感人故事。
Title: Chinese Cuisine Through the Eyes of清华教授的女儿
In the spirit of celebrating their 82nd wedding anniversary, we delve into the culinary journey of renowned Chinese physicist and professor, Prof. Zhao元任's daughter, Dr.杨步伟. This classic book, "Chinese Food," presents an insightful look at China's diverse and rich culinary culture, providing Western readers with a fresh perspective on this exotic cuisine.
Born in China in 1962, Dr.杨步伟 shares her passion for Chinese food from a young age. As she grew older, her interest in cooking deepened, eventually leading her to study at Tsinghua University where she earned her PhD in Physics. Her expertise in physics helped her explore the complex processes behind Chinese cuisine, particularly its use of herbs and spices.
"The Chinese Food" is not just a collection of recipes but also a window into Chinese society. Each dish reflects a different region and time period, providing an intimate glimpse into the customs and traditions that shaped Chinese cuisine. In one chapter, Dr.杨步伟 delves into the humble tea ceremony, describing how it originated in ancient China and played a central role in the country's social and cultural life.
The book also highlights the role of women in traditional Chinese cuisine. One of the most memorable chapters focuses on cooking techniques used by female chefs, such as steaming, boiling, and stir-frying. These techniques were passed down through generations, enabling women to master the art of cooking.
Another highlight of the book is its portrayal of the personal stories of both the author and the characters featured in the stories. These anecdotes shed light on the challenges faced by women during times when women's roles were limited. The book also celebrates the resilience and strength of these women in the face of adversity.
Today, Dr.杨步伟's work extends beyond writing books. She has been recognized with numerous awards and honors for her contributions to science, education, and public awareness about Chinese culture. Her advocacy for promoting traditional Chinese cuisine has contributed significantly to its global recognition and appreciation.
However, the journey towards world-wide recognition was not without its setbacks. In 1997, after years of tireless effort, Dr.杨步伟 received a prestigious award for her scientific contributions. However, the acceptance of the award came with increased pressure to present China's culinary traditions in a more professional manner.
Despite these challenges, Dr.杨步伟 remains committed to promoting Chinese cuisine and preserving its heritage. She continues to write cookbooks, publish articles, and speak engagements, ensuring that her work reaches as many people as possible.
In conclusion, "Chinese Food" is a testament to the ingenuity, creativity, and passion of Prof. Zhao元任's daughter. It offers a unique insight into Chinese cuisine, highlighting the rich history, culture, and personal stories that make it so special. Through her writing, she continues to inspire others to appreciate and celebrate China's culinary treasures, making this 82nd wedding anniversary celebration all the more meaningful.