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Plenty: Good, Uncomplicated Food for the Sustainable Kitchen

為了解決Fortnum & Mason的問題，作者Henry, Diana 這樣論述：

Diana Henry is one of the UK’s best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including

Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change of Appetite wa

s voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written eleven other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite, Simple,

How to Eat a Peach and From the Oven to the Table. A Bird in the Hand, Simple, How to Eat a Peach and From the Oven to the Table were Top 10 Bestsellers and Diana’s books have sold over 800,000 copies worldwide. Diana studied English Literature at the University of Oxford and journalism at City, Un

iversity of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children.

Outside: Cooking Outdoors - Recipes for the Wild

為了解決Fortnum & Mason的問題，作者Meller, Gill 這樣論述：

Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher. Gill works closely with Hugh Fearnley-Whittingstall and River Cottage and appears regularly on the celebrated Channel 4 series. He produces recipe videos for the River Cottage food-tube channel and teaches both at th

e River Cottage Cookery School and internationally. A contributor to the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name but a few, his regular recipe column can be found in the award winning delicious magazine every month. Gill’s first book, Gather (2016), won the Fortnum &

Mason Award for Best Debut Food Book, and both Time (2018) and Root, Stem, Leaf, Flower (2020) were nominated for the Guild of Food Writers Cookbook of the Year. He is also the author of the River Cottage Handbook on Outdoor Cooking.

石碇文化節企劃

為了解決Fortnum & Mason的問題，作者陳盈蓁 這樣論述：

石碇，位居台北盆地的東南方，為雪山山脈之延續，是一處沿景美溪發展形成的山間部落， 此區本為原住民平埔族與泰雅族的狩獵場域。清代隸屬於拳山堡，西元(1729)年起漢人移居入 山開墾，依山傍水沿溪耕作居住，以山中或水裡的溪石為材，打造石頭屋建立家園，寫下不同的 生活樣貌與傳奇故事。石碇因地理位置特殊，得水利之便，故成為淡蘭的交通樞紐，為茶葉和農 產品的主要集散地西街因茶葉貿易而興盛，東街則因煤礦而發跡。後來因水路淤塞、陸路開通、鐵路運輸及北 宜公路完成後，徹底阻斷了石碇的地理優勢，在煤礦走入歷史之後，石碇輝煌璀璨的歲月及精采 絕倫的地域故事，如今只能從先民的遺跡和地方居民的集體回憶裡，去尋找昔日

的風采並讓人追 憶。謀生不易、就業困難是石碇新生代不願意留鄉的主因，因此人口嚴重外移，而人口老化也是 石碇如今面臨的困境之一。石碇的文獻、史冊資料及記載並不多，研究者透過文獻資料的蒐集和 田野調查，希望藉由文化節活動的規劃，以自然、歷史與社會面向，營造出山街的地域魅力特色， 為聚落的規劃與展望提出建言，期許振興石碇的觀光產業，重新為石碇打開另一扇經濟之門。關鍵字:石碇山街、文化節