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| 關於作者： |
ChristineCappio
ChristineCappiowasborninLyon,acityineast-centralFrance.ShewenttoParisin1983tostudyAppliedArtsinCeramics,whereshemetayoungChinesemanwholaterbecameherhusband.ShehasbeenlivinginHongKongsinceherarrivalin1986.
BeingabletospeakCantonesehashelpedherintegrateintothelocalcommunityandthisvibrantinternationalmetropolis.
Afterhavingworkedfor20yearsintheprivatesectorandtheFrenchInternationalSchool,shestartedin2006doingvolunteerworkforseveralnon-profi torganizations,includingHongChiAssociation,VirtusFoundation,TungWahGroupofHospitals,andmorerecentlytheHongKongFederationofWomen’sCentres.
Christinehaspublishedher rstbookGweimui＂sHongKongStoryin2016.
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| 目錄：
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AlexandreGiorginiForewordI.............................i
MatthewCheungKin-chungForewordII...........iv
LuiTai-lokForewordIII....................................vi
StephenCheungYan-leungForewordIV............ix
IntroductionbyChristine..................................xii
Part1:FirstexperienceatHongKongmarkets
Warning:“Don’tgotothewetmarket!”............2
Observing..............................................................6
Hiding.................................................................11
Learninghowtobuy...........................................14
Weighingissues..................................................18
Sellers’tricks......................................................22
Oldproduce.......................................................24
Chinesefingergestures.......................................27
Experimentingnewproduce................................30
Part2:MarketsinFrance
Temporaryandpermanentmarkets......................34
Vienne’sSaturdaymarket.....................................40
Beautifulmarkets.................................................50
Christmasmarkets...............................................54
Part3:MarketsinHongKong
Privateandpublicmarkets...................................58
Vegetablestalls....................................................60
Meatstalls...........................................................65
Poultry.............................................................70
Fishmongers’.......................................................76
TypicalChinesestalls........................................81
Tofustalls.........................................................82
Grocery.............................................................84
Eggstalls..........................................................87
Frozenandmarinatedmeat,andfishballs.........91
Medicinalherbs................................................93
Part4:DifferencesbetweenFrenchandHongKongopenmarkets
Meat....................................................................96
Openinghours...................................................100
Pricetagdisplay................................................101
Whoshopsattheopenmarketandwhy ...........102
Displays.............................................................104
Stalls.................................................................107
Timeallocatedtomarketshopping....................109
Liveanimals......................................................110
Delicatessen.......................................................111
Foodtasting......................................................112
Environmentalhygiene......................................113
Scales................................................................114
Paymentmethods..............................................115
Prices................................................................117
Rental................................................................118
Bargaining.........................................................119
Containers.........................................................120
Aboutthevendors.............................................121
Lightandair-conditioning.................................122
Weather.............................................................124
Etiquette............................................................125
Touchingthefood...........................................125
Courtesy.........................................................127
Patience..........................................................128
Bringyourownbag.........................................131
Part5:SimilaritiesbetweenFrenchandHongKongmarkets
Tradition...........................................................134
Goodlocation&morechoices...........................135
No-fussplaces:noise,crowd&flattery..............136
Holiday..............................................................139
Cheating............................................................144
Discountedpricesattheendoftheday..............146
Part6:Advantagesofshoppingattheopenmarket
Foodquality......................................................148
Localandseasonalproduce................................150
Morechoices.....................................................153
Localculturediscovery......................................154
Betterservice.....................................................158
Part7:WhatdotheFrencheat
Dishes...............................................................166
Breakfast............................................................168
Lunch................................................................169
Dinner...............................................................171
Desserts.............................................................172
Tea-timeorgo ter.............................................173
Summerfood:frogsandlittlefish......................177
Entertainingathome.........................................180
Holidayfood...................................................181
Convivialfood................................................188
Charcuterie........................................................190
Offal..................................................................191
Potatoes.............................................................194
Schoolcanteenfood...........................................202
Restaurants........................................................204
Picnics...............................................................206
Bread.................................................................211
Frenchtoast....................................................216
Meltedchocolateonbread..............................217
Breadwithcharcuterie....................................220
Breadwithcheese...........................................221
Sandwiches.....................................................223
Part8:DotheFrenchdrinkwineeveryday ...........225
Part9:Differentvarietiesandtastes...............229
Part10:Substitutesandfusion.........................233
Part11:Idiomaticexpressionsrelatedtofood....237
Part12:Markets’specificities...............241
Marketsworthvisiting.......................................242
Streetmarkets....................................................243
HongKongIsland...........................................243
Kowloon.........................................................244
NewTerritories................................................245
Farmers’markets............................................245
Publiccoveredmarkets......................................246
HongKongIsland...........................................246
Kowloon.........................................................246
NewTerritories...............................................247
Part13:Gardening
Whyfarming.....................................................250
Otherfarmingmethods......................................255
Part14:English-CantoneseVocabularyofshoppingatwetmarkets
Weights,specialnumbers,measurewordsandmoneychung5-leung6,dak6-bit6sou3-ji6,leung6-chi4&chin2
重量，特別數字，量詞&錢..................260
Atthemeatstallsyuk6-dong3肉檔....261
Porkjyu1-yuk6豬肉.....................................261
Beefngau4-yuk6牛肉...................................262
Poultryga1-kam4家禽..................................262
Othervocabularykei4-ta1chi4-wui6其他詞彙......262
Atthefishstallsyu4-dong3魚檔........263
Seafoodhoi2-chaan2海產.............................263
Saltwaterfishhaam4-seui2-yu2鹹水魚......263
Freshwaterfishtaam5-sui2-yu2淡水魚.....264
Othervocabularykei4-ta1chi4-wui6其他詞彙..............................264
Atthegrocers’jaap6-fo3pou2雜貨鋪.........265
Driedgoodsgon1-fo3乾貨....................265
Seasoning&Condimentstiu4-mei6-liu2&pui3-
liu2調味料&配料....................................265
Atthestallsellingsoyderivedproductsdau6-fu6
dong3豆腐檔..............................266
Soyproductsdau2-leui6sik6-ban2豆類食品.........266
Glutenproductsfu1-leui6sik6-ban2麩類食品.....266
Part15:Illustrationsofsomepopularlocalvegetablesandspices
Conclusion
Acknowledgements
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