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[book excerpt / 新書精彩節錄]

18 Q&A ...

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[book excerpt / 新書精彩節錄]

18 Q&A with Ying about Paris and Parisiens
巴黎人給問嗎?想當巴黎人不可不知的18個Q&A(中文請按「繼續閱讀」)

In the appendices of my Paris guidebook, I drafted 18 questions that people are interested about traveling in Paris and interacting with the Parisians. As the Parisians are what I really enjoy to look at when do my daily photo walks, I mentioned about how the Parisians dress and what they consider stylish and tasteless in this Q&A. I hope you're have fun reading!

More can be found in my new book <巴黎甜點師Ying的私房尋味>: http://www.books.com.tw/products/0010737364>

身為巴黎Instagrammer,最吸引我的不只是巴黎的美景,而是身在其中,與這個城市的美相得益彰的巴黎人。在巴黎漫遊是全世界最享受的一件事,也是我平日最愛的活動,在路上隨手拍都是美景、隨便一個巴黎人都有型得不得了。至於巴黎人都怎麼穿?巴黎人覺得怎麼穿才叫有品味?我在新書的附錄裡收錄了大家想知道的問題、以巴黎人的角度回答,想看想聽更多巴黎故事,記得買書和參加新書分享會!

Q:怎樣穿看起來才像巴黎人?

A:巴黎人對衣服的品質與顏色搭配非常講究,一般來說,身上連配件絕對不會超過三種顏色、也不會穿有各種蕾絲或裝飾複雜的衣服。一到冬天,整個街上看到都是穿著黑色大衣的巴黎人,如果想要被當成觀光客、或不想跟朋友走散,那穿黑色以外的顏色就對了。白襪子及短袖襯衫是巴黎人覺得毫無品味的至極代表;運動鞋只有在運動場上、以及慢跑時能穿,而穿桃紅色或螢光色的羽絨衣與運動防寒外套,那不是亞洲觀光客(不含日本人)就是美國人。

❣️ 追蹤我的Instagram看更多巴黎人與巴黎美景,每日Stories也持續直播我在台北與巴黎的有趣發現:http://www.instagram.com/applespoon

❣️ 更多巴黎旅遊tips與好店推薦,都在我的新書《巴黎甜點師Ying的私房尋味》:http://www.books.com.tw/products/0010737364

🎈 新書分享會:
第一場:https://www.facebook.com/events/608895259311209/?ti=icl
第二場:https://www.facebook.com/events/1703015906677535/?ti=icl


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About author
高端甜點師轉身,華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉,擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》;譯有《人氣甜點師的新穎傳統甜點藝術》。 長期為商業周刊、國內外雜誌 、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎,是當地社群媒體界知名意見領袖(Instagram @applespoon)。持續第一手引介與開拓法式甜點的專業知識與趨勢,攝影作品亦散見國際媒體。 畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家,擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.
零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。
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