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从书房到厨房 From Study to Kitchen

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Price:
$5.00
Product Code:
9787561769447
Weight:
1.00 LBS
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Product Description

《从书房到厨房》内容简介:作者大半生时间都泡在两种房间:书房与厨房。爱泡书房,因为“书中自有黄金屋”,书总是教人如何选择人生和判断是非。但仅此而已,不足以谈人生智慧;唯有也下到厨房来,书中的“知识”,脑里的“智慧”才会像活水一样流进心房,才能通晓做人之道。因为在厨房精心炮制食物,在餐桌旁闲聊日间趣事,在碗碟间话说儿女情长,方才体悟到厨房里外的“五味”问题不是简单地靠选择或判断来解决,而是靠中庸、靠调适,也是靠包容和接纳。

作者用亲历的践行让我们洞明一个道理:厨房这地方,既满是人间烟火,也有一眼灵泉。倘若能从美味菜肴里咀嚼出何谓“在幸福时快乐,在痛苦时沉思”之味,方明白书房厨房皆可通往人的心房。

人生至大至圣之道,或许书房也,做人大彻大悟之理,或许厨房也。故老子有云:治大国若烹小鲜。

 

作者简介:

杨牧谷(1945-2002),英国剑桥大学哲学博士,资深学者、作家。杨博士阅历丰富、博学多才、对时事、社会触觉敏锐,常以第一时间在报纸、杂志、讲座、电视、电台中一针见血地分析回应,而且情理兼备;他一生致力于推动富有创意且有成效的社会工作。生平著作逾百本,本文是其作品中最为优美、精致的一本。


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