关于餐厅的网络漫画如何成为我的大流行寓言

最好的饭菜比饥饿更满足。我应该知道;我在隔离的舒适烹饪方面做了相当大的一部分，因为我喜欢这个过程的各个方面。特别是为了喂养其他人，特别是自从我和父母搬回一个月半以来，锁定了。One of the dishes I’ve been most proud of is a recipe I developed myself, a spicy chicken alfredo penne that I first made for my dad on his birthday and have made multiple times since because he and my mom—tough critics—both enjoyed it so much they went back for seconds and even thirds.

看着您关心的人享受您只用自己的双手为他们做的一顿饭，有些特别的东西。美食猎犬，我最喜欢的网络漫画理解这一点。在166章的过程中，它捕捉了有意义的一餐的魔术和灵魂养育品质，在每一帧中都旋转了食物和对食物的热爱。由...制作Robyn/Leehama，来自夏威夷的亚裔美国人创造者，美食猎犬写得精美和插图，只能被描述为一个故事的温暖拥抱。尽管我去年夏天仍在每周更新时第一次遇到它，但现在它已经完成了，但它已经完成了。也许您像我一样，只要您需要接送我，就可以转向它。

该系列以露西·富吉（Lucy Fuji）为中心，露西·富吉（Lucy Fuji）是林恩·富吉（Lynn Fuji）的孙女，他是一位备受喜爱的烹饪教练，最近去世了。Lynn always believed that the dinner table should “be a happy place, whether you’re at the most expensive restaurant in the world, or at home with just one other person,” and hoped for her granddaughter to “live a life full of wonderful meals.” As someone who comes from a family that celebrates every element of food—from成分本身对于每个继承食谱背后的历史 - 我尤其吸引了林恩的情感，尤其是当我的世界（暂时）变得越来越小的时候，在家中享受愉快的饭菜已成为重要的责任。

露西·富吉（Lucy Fuji）拥有一种奇特的嗅觉和味道，使她能够辨别出任何饭后的厨师。她把祖母的话语铭记在心：露西一生中最美妙的一餐是在迪姆奇（Dimanche）举行的，迪姆奇（Dimanche）是林恩（Lynn）著名的烹饪学校街上的高级餐厅，由林恩（Lynn）最有才华的早期学生创立。多年来，Dimanche的厨师每位厨师使用的独特风味与她自己的祖母的烹饪一样熟悉，即使她从未面对面与这些厨师见面，甚至还没有学习他们的名字。

但是在林恩（Lynn）去世后不久，露西（Lucy）不得不为第二次失利而感到悲伤：她突然可以在迪马奇（Dimanche）的食物中品尝整个员工。如果没有她家外之外的熟悉风味，露西就没有遗忘，誓言要进行几乎不可能的任务：追踪迪姆奇的前任工作人员，品尝他们的烹饪，弄清楚谁能再次准备她完美的餐。

尽管露西强大的口感具有神奇的现实主义，但这是读者可以与之相关的困境。露西（Lucy）在寻找丢失的饭菜时说，她“没有意识到它对[她]消失了，直到它消失了”，”她无法承受永远不会再品尝它的想法。对于我们所有人来说，我们最喜欢的餐厅的魔力在很大程度上是无形的，即使我们认为我们最爱它们最爱。和美食猎犬同样有力地谈到厨房工作人员的经历：一对前迪姆奇厨师告诉露西，他们的行政总厨突然出发如何在工人中抛弃，这很快导致一切崩溃了一旦支持和善良的厨房变得好斗和不信任。

露西（Lucy）进行了一个怪异的任务，但她的使命觉得它属于我们所有人。She’s chasing a memory, a desire to recreate a perfect moment that can’t be revisited—it’s the heartbeat that thrums underneath the narrative as she seeks to solve her culinary mystery, especially as she gets to know all of Dimanche’s scattered workers and gains a deeper understanding of her roots in the process.

很明显，创造者的创造者美食猎犬欣赏与主人公同一水平的食物，因为根本没有办法伪造这次网络的诚意。几乎没有食物没有激动的露西（Lucy）和整个故事都在烹饪世界的每个角落都亮相，包括吸引了Dimanche团队中每个成员进入该领域的各种动机。One character explains that she became a chef because of the way she could make her sister’s face “transform from tired or unhappy to delighted just because of some food I made...the magic of seeing an expression transform, whether to smiles or to tears...it stirred something in me.”

There are countless themes that crop up throughout the series’ 166 chapters, from the weight of intergenerational expectation (a world-class pastry chef can’t convince her protégé to stick with the craft) to the herculean task of running a business (the founder of an independent coffee shop aims to create a space “where customers would come again and again, a place where I could greet people by name and watch them enjoy what I made for them”) to the unintended fallout from a chef’s single-minded pursuit of their dream. But grief, that quiet undercurrent, is really what ripples outward from every plotline. Lucy’s search for the perfect meal is, of course, a way to rekindle her connection to her grandmother, because finding those flavors again would engage全部她的感官不仅仅是她的记忆。

我明白了。在如此多的不确定性中，食物是我们可以保持的常数。我们需要它，而不仅仅是让我们活着。I’m living with my parents for a while, and though I can’t go out to new restaurants or travel to new cities seeking cafes that invite me to sip on a sweet latte and daydream about everything I haven’t yet written—and even though I won’t be able to do these things again for who knows how long—I can still plan out dinners for both of them. I’ve come home, and I’m sharing the best discoveries I’ve made since I started living and cooking on my own, like the way that Chinese five spice, fresh basil, and soy sauce come together to form a fantastic stir fry, or how cubed sweet potatoes and frozen okra marinated in turmeric, salt, and a pinch of sugar and sautéed over high heat make for a quick but filling entree. I’m always thinking about how to cook larger batches for the three of us, incorporating their favorite ingredients, and watching with bated breath as they take the first bite. Those, at least, are small pleasures that can’t be taken away from me—so I am trying to take Lynn Fuji’s words to heart myself and make my dinner table a happy place.