http://blog.chinatimes.com/frankfood/自笑平生為口忙,幸虧是個大胃王.既煮食經以療饑,又品萬家定高低.一心訪求好滋味,可惜當下罕佳味.絕對欣賞新創菜,怎奈時人重口采?學貫中西本癡夢,專精一藝已難能.看來想要登大雅,舞文弄墨是生涯.朱振藩zh-TW.Text Version 0.958.2004.214朱振藩http://blog.chinatimes.com/frankfood/archive/2011/10/30/1018581.htmlSun, 30 Oct 2011 01:28:00 GMThttp://blog.chinatimes.com/frankfood/archive/2011/10/30/1018581.htmlhttp://blog.chinatimes.com/frankfood/comments/1018581.htmlhttp://blog.chinatimes.com/frankfood/archive/2011/10/30/1018581.html#Feedback3http://blog.chinatimes.com/frankfood/comments/commentRss/1018581.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/1018581.html朱振藩http://blog.chinatimes.com/frankfood/archive/2011/10/28/1016915.htmlThu, 27 Oct 2011 16:04:00 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GMThttp://blog.chinatimes.com/frankfood/archive/2011/10/11/990721.htmlhttp://blog.chinatimes.com/frankfood/comments/990721.htmlhttp://blog.chinatimes.com/frankfood/archive/2011/10/11/990721.html#Feedback3http://blog.chinatimes.com/frankfood/comments/commentRss/990721.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/990721.html朱振藩http://blog.chinatimes.com/frankfood/archive/2011/09/27/971726.htmlTue, 27 Sep 2011 12:39:00 GMThttp://blog.chinatimes.com/frankfood/archive/2011/09/27/971726.htmlhttp://blog.chinatimes.com/frankfood/comments/971726.htmlhttp://blog.chinatimes.com/frankfood/archive/2011/09/27/971726.html#Feedback5http://blog.chinatimes.com/frankfood/comments/commentRss/971726.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/971726.html朱振藩http://blog.chinatimes.com/frankfood/archive/2011/09/23/961356.htmlFri, 23 Sep 2011 03:32:00 GMThttp://blog.chinatimes.com/frankfood/archive/2011/09/23/961356.htmlhttp://blog.chinatimes.com/frankfood/comments/961356.htmlhttp://blog.chinatimes.com/frankfood/archive/2011/09/23/961356.html#Feedback3http://blog.chinatimes.com/frankfood/comments/commentRss/961356.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/961356.html朱振藩http://blog.chinatimes.com/frankfood/archive/2009/12/21/458201.htmlMon, 21 Dec 2009 10:33:00 GMThttp://blog.chinatimes.com/frankfood/archive/2009/12/21/458201.htmlhttp://blog.chinatimes.com/frankfood/comments/458201.htmlhttp://blog.chinatimes.com/frankfood/archive/2009/12/21/458201.html#Feedback4http://blog.chinatimes.com/frankfood/comments/commentRss/458201.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/458201.html朱振藩http://blog.chinatimes.com/frankfood/archive/2009/12/21/458198.htmlMon, 21 Dec 2009 10:27:00 GMThttp://blog.chinatimes.com/frankfood/archive/2009/12/21/458198.htmlhttp://blog.chinatimes.com/frankfood/comments/458198.htmlhttp://blog.chinatimes.com/frankfood/archive/2009/12/21/458198.html#Feedback3http://blog.chinatimes.com/frankfood/comments/commentRss/458198.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/458198.html新版再記/詹宏志食林外史>初版時，朱振藩老師邀我作序。邀我這位外行人寫序，一方面當然是「美麗的誤會」，但也再度提醒我「天下沒有白吃的午餐(或晚餐)」，我偶而有機會追隨朱老師盡享名菜名酒，很少有機會輪到付帳，正在暗忖僥倖，沒想到報應很快就到了。幸虧我想起當時閱讀兩岸三地飲食文章的經驗，發現各地飲鐉書寫頗有個性差別，也隱然反映了兩岸三地都會化、現代化的程度，以及美食文化的發展階段，乃應用了一]]>朱振藩http://blog.chinatimes.com/frankfood/archive/2009/12/21/458196.htmlMon, 21 Dec 2009 10:19:00 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GMThttp://blog.chinatimes.com/frankfood/archive/2009/12/21/458081.htmlhttp://blog.chinatimes.com/frankfood/comments/458081.htmlhttp://blog.chinatimes.com/frankfood/archive/2009/12/21/458081.html#Feedback4http://blog.chinatimes.com/frankfood/comments/commentRss/458081.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/458081.html朱振藩http://blog.chinatimes.com/frankfood/archive/2009/07/17/419377.htmlFri, 17 Jul 2009 02:15:00 GMThttp://blog.chinatimes.com/frankfood/archive/2009/07/17/419377.htmlhttp://blog.chinatimes.com/frankfood/comments/419377.htmlhttp://blog.chinatimes.com/frankfood/archive/2009/07/17/419377.html#Feedback2http://blog.chinatimes.com/frankfood/comments/commentRss/419377.htmlhttp://blog.chinatimes.com/frankfood/services/trackbacks/419377.html朱振藩http://blog.chinatimes.com/frankfood/archive/2009/04/30/400221.htmlThu, 30 Apr 2009 06:56:00 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