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• 作者：V.CAT 发布时间：2010-11-17 17:54:21

  没有特别的证据。。

• 作者：Sawyer 发布时间：2019-03-07 21:02:11

  对于信仰的探讨过多。

• 作者：smile 发布时间：2022-03-31 20:31:51

  这本书其实还挺不错的，都是一些实例，不应该评分这么低。

  联邦调查局的大多数特工发现，那些律师和会计师喜欢过度分析，在决策时犹豫不决，通常是悲观主义者。

  这里的强奸犯并不是我们通常认为的强奸犯，强奸不仅是性犯罪，而且是三重罪行。第一是展示权力，简单粗暴地控制他人。第二是表达愤怒。第三是表达施虐者的需求。性欲是次要的问题。强奸是一种暴力犯罪，性是武器。

  当他们带着朱伯特穿过车站的后门和走廊时，警察、探员和副手们，更不用说工作人员了，他们都被这个矮小的年轻人惊呆了，他太年轻了，看上去并不会伤害人。一个女人说道。你瞧，他低着头走路，眼睛盯着前面的地板，绝不是恶魔的嘴脸。

• 作者：Amber 发布时间：2012-02-05 23:28:59

  资料库

• 作者：鲨鱼指挥官 发布时间：2017-03-18 23:12:41

  人这么丧，大概和从小就把加菲猫看到倒背如流脱不开关系。

• 作者：这么近，那么远 发布时间：2018-11-20 10:56:58

  按需。“《化学哲学新体系》是英国化学家、物理学家约翰·道尔顿（John Dalton，1766－1844）的代表作；该书的出版标志着科学原子理论体系的建立，它是近代化学史上的一部经典学术专著。”

• The Fortune Cookie Chronicles

  作者：弱水三千 发布时间：2009-01-07 18:01:34

  September 16

  The Fortune Cookie Chronicles

  This book successfully pursued some puzzles I have had for a long time, including, of course, General Tso’s Chicken and fortune cookies. It tried to trace the development of Chinese food in America from non-existence into a quintessential American institution that is as American as the apple pie. For anyone who has lived and travelled in America as I did, the book will read like a nostalgic journey back to the good old days in US, strung together by various encounters with Chinese food, which, although felt totally mundane at the time, now re-emerged as warm, meaningful, and almost irreplaceable.

  The book starts with the extraordinary story of one PowerBall drawing, which ended up with 110 winners all over the country, all guided by the lucky numbers they found on their fortune cookies. The author went out to track down every winner. From there, came the story about how ubiquitous Chinese food is in the American life. There are chapters on General Tso’s chicken, the most popular dish in Chinese restaurant (actually not too far away from becoming the national dish for US), on the restaurant menus in NYC that are as invasive as cockroaches, on the history of fortune cookies (turns to be Japanese in origin), the history of chop suey, the Jewish community’s love affair with Chinese food, the white, fold-up boxes for Chinese takeaways, and on restaurant workers. But near the end, it digresses into a search for the best Chinese restaurant all over the globe. This is a meaningless mission, a total waste of resources, and disservice to an otherwise coherent and compact book.

  The historical investigations into the origins of General Tso’s chicken, the fortune cookies, and chop suey are informative, but not really useful. What is more valuable is the more sociological investigation on various social processes or relations that manifest themselves through Chinese food. Some of the stories I’m familiar with, for example, the ordeals illegal immigrants from Fuzhou went through to get to US and make some $2000 a month delivering Chinese food, exemplified by the Golden Venture incident. Peter Kwong’s Forbidden Workers did a more thorough job on this.

  But the story on American Jews’ love affair with Chinese food is quite surprising to me. I had thought that the liberal use of lard in Chinese food would make it problematic for Jews. But turns out not. To early Jewish immigrants, eating Chinese food not only helped them to shed their image of country-hicks (from Eastern Europe) and become cosmopolitan, but also gave them a sense of superiority and belonging when Chinese immigrant treated them simply as “White”—or, in Philip Roth’s words, “a big-nosed variety of WASP”. Now I understand why at Christmas Eve it was so difficult to get a table at that Seven Seas restaurant in Rockville—all those other diners competing for tables with us were most likely Jews!

  The author went beyond Forbidden Workers by following how lives of restaurant workers unwind in US—another new frontier for me. I already knew that East Broadway in Manhattan had become the new Chinatown and the epicenter for the newly arrived Fuzhouness immigrants. What I didn’t know is how effectively it now works as a labor market and how influential it is to the entire industry of Chinese restaurant. Immigrant workers start from there and go out to thousands of zip codes all over US to work in restaurants. To facilitate the movement of these labor, various long-distance bus services emerged and developed into what we now know as the Chi-Chi buses.

  Chinese restaurants in America are a gold mine for sociological researches. How an industry filled with unrelated, small and independent operations become so highly standardized? How this standardized mode of operation in Chinese restaurant and the national labor market serving it affect lives of new immigrants? How intra-Chinese ethnicity comes into play in the restaurant business now that Fuzhou immigrants are the dominant group? How innovations come about in such an industry, as shown in the growth of mega-buffet-restaurant like East Buffet? What is the life experience of these itinerant workers who move from one strange town to another in a country totally foreign to them? If I were still a graduate student, I would start my career from there.

    

  I have to say I didn’t fully realize the importance and ubiquity of Chinese food in American life until I read this book. I probably have experienced every aspect of Chinese food in America personally: from that small one run a Chinese from Korea in Alaska to 宝来宫on 72 Street, Forest Hills. But I didn’t reflect upon how symbolic the things associated with Chinese restaurant have become for the American experience: the fortune cookies, the chopsticks in red paper wrapping, the white take-out boxes, the soy-sauce packets, and dishes like General Tso’s chicken, which, not surprisingly, were Kevin and Chris’s favorite. My experience with Chinese food in America started with a false sense of familiarity, based on the mistaken assumption that I knew Chinese food better than Americans. It then went to surprise blended with some disgust: how could Chinese food be like these! What the heck is General Tso’s chicken?!

  As my sojourning in America prolonged, I then started to experience Chinese food in America as a newly acquainted, but easily close friend. We began to search for it as our rescue and our last resort when traveling in culinary waste land, which was pretty much everywhere in the US outside the big cities. Despite our resolution to try to finally stay away from Chinese restaurant in a trip, we still crawled back to a dimly lit chifa in Cuzco adorned with red lanterns that made it look more like a brothel than a restaurant. The dishes were both familiar and horrible, just like what you would expect from a Chinese restaurant in a small American town, but the feeling was warm and the sense of homecoming palpable. No matter how bad a Chinese meal is, at least we can always confidently laugh at it and, at the same time, warmly savor the pride of being Chinese, even though that broccoli beef may have been cooked up by a Quechua-speaking Peruvian, who thought their deposed president Fujimori was a Chino.

• 《我爱劳劳》读后感

  作者：树心台 发布时间：2020-05-10 20:05:37

  《我爱劳劳》读后感

  只是看简介会想象是不是那些外来女人在其他国度遇到很多苦难的故事，包括生活包括情感，有很强的冲击力，社会边缘人之类。但读完发现完全和想象的不同，你说不上她过的好，但也不能说她特别差，她有很多困难，但这些困难并不至于到不堪的程度，甚至她有时候可以选择a或b。

  劳劳是老挝的一种酒，非常烈性。遇到劳劳是无意中，后来喝下也不是有心之举，再后来经常想念，总是希望酒可以烈一些、再烈一些。

  这本书平静到我甚至没有理由去为任何一方辩解，人怎么会这么复杂，这么立体。书中一些语句非常有意思，印象深刻的是妻弟描述自己为什么喝酒那段，开始是因为逃避想喝，后来是因为想喝而不得不面对，很有趣。

  摘抄：

  1. P7 “他用眼睛骂我，也用眼睛打我。我很痛。昨天打了电视机，电视机晕倒了。”

  2. P10 她说，吵架是昨天夜里，今天我突然想起吵架的事，很生气，一生气就摔碎了老公喜欢的东西。

  （感觉这个行为很像我本人。）

  3. P79 只要有钱，不需要的东西也会变得需要。没有钱，必要的东西也变得不必要。

  4. P79 静下来一想，我又有点儿委屈。我没说谎，我以为姐夫都告诉她了，所以就不用说了。突然间回头想想，没有人故意欺骗，却有人上了当。

  5. P83 “我喝酒是因为什么都不想做，因为睡不着觉，因为委屈，因为什么都不愿想，可是渐渐成了习惯。三岁看到老，我第一次知道这句话是多么可怕。手段成了习惯，习惯成了日常，日常成了目的，后来干脆变成为了喝酒而振作，为了喝酒儿睡觉，为了喝酒而想起曾经受过的委屈。真正喝酒之后，感觉到的并不是满足，而是悲伤。”

  6. P110 他让她说话，并且安慰她说，你说出来别人才懂，你不说，谁能懂呢。就算想生气，也要先说出因为什么事，然后再生气。

  7. P164 她坐在长方形餐桌较短的那边，三个人形成了三角形。好像在哪儿见过这种结构，他又想不起来是哪里。后来他明白了，只要有三个人的时候，怎样都是这种三角形结构。

  （越是重要的时刻越是会产生一些奇怪的思考。）