Singapore Art Book Fair Curation

　　找美食，是許多人的愛好，但要怎麼吃出菜的優劣，怎麼從吃當中認識飲食文化，遙想當年？本書作者黃長彥，筆名江夏二郎，行醫多年，現任康盛醫療集團執行董事兼總裁。他是一名英校生，卻應邀以中文在《聯合早報·副刊》撰寫美食專欄〈泛泛之輩〉，一寫就是三年半。如今他把專欄文章連同兩篇新作收錄在這本中英雙語的書中，把他對於美食的心得，以及飲食行家言傳的行內知識，與大家分享。

　　This bilingual book is compiled from a gastronomy column in Lianhe Zaobao, written and translated into English by Dr Wong Chiang Yin (alias Jiang Xia Er Lang 江夏二郎), the Executive Director and Group CEO of Thomson Medical Group. He is a medical professional with an eye for finer details about eating well. He shares with us many interesting observations and insight about everyday dishes and the culture of eating.