The 70 (Minus 1) Books that People Born in the 70s Should Read

Don't understand why the post specifically mentioned people born in the 1970s.


70年代必须看过的70本书

1.《长袜子皮皮》 [瑞典]阿斯特丽德。林格伦 著
2.《丁丁历险记》 [比利时]埃尔热 著
3.《尼尔斯骑鹅旅行记》 [瑞典]塞尔玛。拉格洛芙 著
4.《小王子》 [法国]圣。埃克苏佩里 著
5.《皮皮鲁与鲁西西》 郑渊洁 著
6.《灿烂涅磐》 郝舫 编著
7.《听者有心》 李皖 著
8.《伤花怒放》 郝舫 著
9.《草叶集》 [美国]惠特曼 著
10.《恶之花》 [法国]夏尔。波德莱尔 著
11.《嚎叫》 [美国]金斯堡 著
12.《北岛诗选》 北岛 著
13.《顾城诗选》 顾城 著
14.《海子诗选》 海子 著
15.《存在与虚无》 [法国]萨特 著
16.《诗意的栖居》 [德国]海德格尔 著
17.《伊甸园之门》 [美国]MORRIS DICKSTEIN 著
18.《恋人絮语》 [法国]罗兰。巴特 著
19.《第二性》 [法国]西蒙。波夫娃 著
20.《丑陋的中国人》 柏杨 著
21.《李敖文集》 李敖 著
22.《顾准文集》 顾准 著
23.《万历15年》黄仁宇 著
24.《傅雷家书》 傅雷 著
25.《文化苦旅》余秋雨 著
26.《国富论》 [英国]亚当。斯密 著
27.《亚当斯论摄影》 [美国]亚当斯 著
28.《棋王》 阿城 著
29.《活着》 余华 著
30.《倾城之恋》 张爱玲 著
31.《你别无选择》 刘索拉 著
32.《围城》 钱钟书 著
33.《边城》 沈从文 著
34.《寂寞17岁》 白先勇 著
35.《黄金时代》 王小波 著
36.《红粉》 苏童 著　　
37.《务虚笔记》 史铁生 著
38.《长恨歌》 王安忆 著
39.《顽主》 王朔 著
40.《琼瑶文集》 琼瑶 著
41.《三毛文集》 三毛 著
42.《金庸全集》 金庸 著
43.《古龙全集》 古龙 著
44.《卫斯里科幻小说系列》 倪匡 著
45.《亦舒文集》 亦舒 著
46.《百年孤独》 [哥伦比亚]加西亚。马尔克斯 著
47.《博尔赫斯文集》[ [阿根廷]豪。路。博尔赫斯 著
48.《约翰。克里斯朵夫》 [法国]罗曼。罗兰 著
49.《追忆逝水年华》 [法国]M.普鲁斯特 著
50.《局外人》 [法国]阿尔贝。加缪 著
51.《情人》 [法国]杜拉斯 著
52.《查太莱夫人的情人》 [英国]劳伦斯 著
53.《1984》 [英国]乔治。奥威尔 著
54.《野性的呼唤》 [美国]杰克。伦敦 著
55.《老人与海》 [美国]海明威 著
56.《喧哗与躁动》 [美国]威廉。福克纳 著
57.《麦田里的守望者》 [美国]塞林格 著
58.《在路上》 [美国]杰克。凯鲁亚克著
59.《了不起的盖茨比》 [美国]F.S.菲茨杰拉德 著
60.《第22条军规》 [美国]约瑟夫。海勒 著
61.《日瓦戈医生》[ [苏联]帕斯捷尔纳克 著
62.《看不见的城市》 [意大利]卡尔维诺 著
63.《城堡》 [捷克]弗朗克。卡夫卡 著
64.《生命中不能承受之轻》 [捷克]米兰。昆德拉 著
65.《福尔摩斯探案集》 [英国]柯南。道尔 著
66.《雪国》 [日本]川端康成 著
67.《金阁寺》 [日本]大江健三郎 著
68.《广岛札记》 [日本]大江健三郎 著
69.《挪威的森林》 [日本]村上春树 著

Lily

Many species are widely grown in the garden in temperate and sub-tropical regions. Sometimes they may also be grown as potted plants. A large number of ornamental hybrids have been developed. They can be used in herbaceous borders, woodland and shrub plantings, and as a patio plant.

Some lilies, especially Lilium longiflorum, as well as a few other hybrids, form important cut flower crops. These tend to be forced for particular markets; for instance, L. longiflorum for the Easter trade, when it may be called the Easter lily.

Lilium bulbs are starchy and edible as root vegetables, although bulbs of some species may be very bitter. The non-bitter bulbs of L. lancifolium, L. pumilum, and especially L. brownii (Chinese: 百合 干; pinyin: bǎihé gān) and Lilium davidii var unicolor cotton are grown at large scale in China as a luxury or health food, most often sold in dry form. They are eaten especially in the summer, for their ability to reduce internal heat. They may be reconstituted and stir-fried, grated and used to thicken soup, or processed to extract starch. Their texture and taste draw comparison with the potato, although the individual bulb scales are much smaller.

原料介绍
General

　　百合为百合科百合属植物,百合(Lilium brownii)、毛百合（Lilium dauricum）或山丹百合（Lilium pumilum）又叫细叶百合的肉质鳞茎，鲜食干用均可。百合是我国传统出口特产，国人的自我消费也连年攀升。百合本身就汇集了观赏、食用、药用价值，全世界百合有 100 多个种类，我国就有 60 多个种类。就其生长年限可分为一年生、两年生、多年生百合。全国各地有不少优良品种，如：

　　宜兴百合(Lilium lancifolium Thunb.)，也叫卷丹、虎皮百合、苦百合。一年生分瓣繁殖，亩产 700公斤左右，高的可超过 1000 公斤；

　　湖南的麝香百合(Lilium longiflorum Thumb.)，也叫龙牙百合、粉百合。

　　甘肃甜百合（Lilium davidii Duchartre）又名川百合，种植 3 年后，亩产可达 1500公斤。
　　
营养分析
Nutrition

百合除含有淀粉、蛋白质、脂肪及钙、磷、铁、维生素B1、B2、C等营养素外，还含有一些特殊的营养成分，如秋水仙碱等多种生物碱。这些成分综合作用于人体，不仅具有良好的营养滋补之功，而且还对秋季气候干燥而引起的多种季节性疾病有一定的防治作用。中医上讲鲜百合具有养心安神，润肺止咳的功效，对病后虚弱的人非常有益。
　　
食疗作用
For Diet Therapy Uses

　　1.润肺止咳：
　　百合鲜品含黏液质，具有润燥清热作用，中医用之治疗肺燥或肺热咳嗽等症常能奏效。

　　2.宁心安神：
　　百合入心经，性微寒，能清心除烦，宁心安神，用于热病后余热未消、神思恍惚、失眠多梦、心情抑郁、喜悲伤欲哭等病症。

　　3.美容养颜：
　　百合洁白娇艳，鲜品富含黏液质及维生素，对皮肤细胞新陈代谢有益，常食百合，有一定美容作用。

　　4.防癌抗癌：
　　百合含多种生物碱，对白细胞减少症有预防作用，能升高血细胞，对化疗及放射性治疗后细胞减少症有治疗作用。百合在体内还能促进和增强单核细胞系统和吞噬功能，提高机体的体液免疫能力，因此百合对多种癌症均有较好的防冶效果。

　　5.本品甘凉清润，主入肺心，长于清肺润燥止咳，清心安神定惊，为肺燥咳嗽、虚烦不安所常用。
　　
　　药用方法1.百合、旋复花各等份，焙干研为细末，加蜜水日服3次，治肺病咯血、咳嗽痰血、干咳咽痛。
　　2.百合、粳米各50克，去尖杏仁10克，白糖适量，共煮粥食，治肺燥咳嗽，干咳无痰。
　　3.百合2～3个，洗净捣汁，以温开水日服2次，治老年慢性支气管炎伴有肺气肿。
　　4.百合30～60克，捣研绞汁，白酒适量，以温开水饮服，治肺痈。
　　5.百合、白及、百部、蛤蚧粉等份，共研细末，水泛为丸，每日3次饭后服3克，治支气管扩张。
　　6.百合25克，菖蒲6克，酸枣仁12克，水煎日服1剂，治神经衰弱、心烦失眠。
　　7.干百合研末，每日2次以温开水服6克，治耳聋或耳痛。
　　8.百合7个浸一夜，次日清晨以泉水煮取一碗，去渣冲入一个生鸡蛋黄，早晚各服半碗，治病后神经症，坐卧不安或妇女癔病。
　　9.百合还可治妇女更年期综合症、肠道出血、大便秘结。百合做外用药，亦可收到预期疗效。
　　10.如取野百合同食盐捣泥，敷患处，治疮肿不穿，甚良。
　　11.生百合捣烂，外涂天疱疮，每天1～2次，数日则愈。
　　12.生百合洗净晒干研粉，涂于外伤出血处，有良好的止血效果。
　　13.临床报道，用百合制成百合海绵，填塞治疗鼻衄、鼻息肉切除、中下鼻甲部手术后止血,观察百余例，百合海绵在鼻腔内溶化，被组织吸收，既无过敏反应，又有止血效果。
　　美容养颜，清热凉血。主治肺燥、肺热或肺热咳嗽、热病后余热未清、心烦口渴等病症。油性皮肤的人多吃百合对皮肤特别好。
　　
　　制作指导1. 食疗上建议选择新鲜百合为佳。
　　2. 四季皆可食用，秋季最宜。
　　3. 百合为药食兼优的滋补佳品，四季皆可应用，但更宜于秋季食用。
　　4. 百合虽能补气，亦伤肺气，不宜多服。
　　

食用禁忌

Don'ts

　　风寒咳嗽、虚寒出血、脾胃不佳者忌食

Not for consumption by flu patients, those who bleed and have cold weak constitution, or people who have stomach and spleen problems.

　　百合因为有，并且从对鼠类、犬类的实验中发现长时间/大剂量食用会导致肺、肾的损坏及对白细胞、血小板的影响，即使是食用百合也有一定毒性，建议使用前向医师咨询。直接接触生的球茎可能会引起皮肤瘙痒，吞噬生的球茎可能会引起呕吐、拉肚子等症状。

It was observed during lab experiments involving rats and canines that long-term consumption of lily will cause damages to the lung and kidneys. Lily also can have adverse effects on white blood cells and platelets. Lily bulbs are slightly toxic, so it is best that the patients seek professional medical advice before eating them. Contact with fresh bulbs can induce skin itching. Ingesting fresh bulbs can induce vomiting and diarrhea.

Source:
http://baike.baidu.com/view/8651.htm
http://en.wikipedia.org/wiki/Lilium

Read: How to Build Wealth with Your 401k

Title: How to Build Wealth with Your 401k: Everything You Need to Know to Become More Than a Millionaire Over the Course of Your Working Lifetime

Author: Steve Merritt

Comment:

This book is too basic to be useful to anyone but the very beginners. Even for someone who is just starting out, it doesn't offer much.

Merritt tries to do two things in How to Build Wealth with Your 401k: 1. convince readers that 401k is a good way to build a retirement nest egg; 2. give out some definitions on the fundamentals of investing. Now, if someone bothered to read this book at all, then I am assuming he or she is already convinced about the long term benefits of 401k. In other words, this person doesn't need additional arguments to sway him/her over. As for the glossary, one can get that in millions of places.

The book is easy to read, but don't expect too much from it.

Rating: 3 out of 5

Konnyaku

Recently I started using konnyaku (konjac in English) in my cooking. Where I live it is sold in the form of either a pale white or a mottled grey jelly-like substance. The taste is nothing to speak of, as konjac really just soak up flavors from the rest of the dish, but I really like its smooth texture. And it is chewy.

Here are excerpts from the Baidu encyclopedia entry:

Different Chinese Names for konnyaku

蒟蒻（学名：Amorphophalms konjac），又称蒟蒻芋，俗称魔芋、雷公枪、菎蒟，中国古代又称妖芋，自古以来蒟蒻就有“去肠砂”之称， 日本又称菎蒻，又名蒻头（开宝本草）、鬼芋（图经本草）、花梗莲（江西新建）、虎掌（江西万年）、花伞把（江西定南）、蛇头根草（江西丰城）、花杆莲、麻芋子（陕西）、野磨芋、花杆南星、土南星（江西）、南星、天南星（广西河池）、花麻蛇（云南思茅），多年生宿根性块茎草本植物

　　魔芋AnorphophalluskonjacK.Koch，以球状块茎入药。夏秋采挖，除去地上茎叶及须根，洗净，阴凉处风干。 性味归经：辛，寒。有毒。

　　

Medicinal Properties

功能主治：消肿散结，解毒止痛。用于肿瘤，颈淋巴结结核；外用治痈疖肿毒，毒蛇咬伤。

用法用量：3～5钱，大量可以用至1两（须煎3小时后方能服用）；外用适量，捣烂敷患处。

备注：（1）同属植物尚有下列两种同供药用。花杆莲（花麻蛇）AmcrphophallusrivieriDurieu；蛇枪头AmorphophallusdunniiTutch.。

摘录：《全国中草药汇编》

魔芋是一种多年生草木植物。地下块茎为扁球形，个大，叶柄粗壮，园柱形，淡绿色，有暗紫色

斑，掌状复叶，生长在疏林下，具有散毒、养颜、通脉、降压、减肥、开胃等多功能。

据《本草纲目》记载，2000多年前我们的祖先就用魔芋来治病。魔芋含有十六种氨基酸，十种矿物质微量元素和丰富的食物纤维，对防治结肠癌、乳腺癌有特效；魔芋低热、低脂、低糖，对预防和治疗肥胖症，高血压，糖尿病的人群可以说是一种上等的既饱口福、又治病健体的食品，还可以防治多种肠胃消化系统的多种常见慢性疾病，由此可见，魔芋是一种“天赐良药”，食用起来有百利而无一害。

Main Uses:

Swelling reduction, pain alleviation, and pain reduction. Internal ingestion can help in the cases of tumors or tuberculosis of cervical lymph nodes. Topical application treats carbuncles, boils and snake/bug bites.

According to Chinese medicines, konjac is a basic substance (as opposed to acidic) that can detoxify the body, improve complexion, reduce blood pressure, and stimulate appetite.

Here is another FAQ compiled by a Japanese person (this person also offered from recipes which are not included here. Frankly, I am not sure if Chinese eat konjac in the same gelatinous form):

The quintessential Japanese foods that (may) help you lose weight, are konnyaku and shirataki. Both are made from the same substance, the corm of the konnyaku or konjac plant, also known as the Devil's Tongue plant. Shirataki is also known as konnyaku noodles, to further confuse things, but I prefer to call it shirataki, which means "white waterfall". It's basically konnyaku shaped like long thin noodles.

Konnyaku is about as close to a zero-calorie food as you can get. No wonder, since it's about 97% water. The remaining 3% is mostly fiber in the form of a viscous substance called glucomannan, plus some traces of protein, starch and minerals like calcium. It's the glucomannan that makes it so interesting as a weight loss food though. A big block of konnyaku has about 10 calories, but it's very filling. It's long been called a 'broom for the stomach' (胃のほうき） in Japan because of that.

While there are several kinds of konnyaku available in Japan, outside of Japan we can usually only get ita konnyaku, basic slabs of konnyaku. Some konnyaku are white and translucent, and some are grey. Transclucent/white konnyaku is plain konnyaku made from dessicated konnyaku powder, while the grey kind is usually grey because of the addition of a powdered seaweed called arame.

True konnyaku made from raw ground up konnyaku corms, called nama-konnyaku(raw konnyaku), is actually quite grey, and the seaweed-added grey industrial konnyaku is meant to look like that. (It's still made in some areas of Saitama prefecture and other places. My mother is from Saitama and I remember those grey, rather rough konnayku showing up a lot for dinner at my grandmother's house.) Other types of konnyaku mostly seen just in Japan include sashimi konnyaku, which is konnyaku with various flavorful additives in it like powdered nori or citrus skin (mostly yuzu, but other citrus too), ito konnyaku, thick noodle-shaped konnyaku similar to shirataki but slightly thicker, and tama konnyaku, ball-shaped konnyaku. This Japanese page on a konnyaku manufacturer's site has pictures of these.

There is very little difference in flavor or texture between industrial white and grey konnyaku, so it's mostly a matter of aesthetics. I like the grey kind myself, but that's probably because I grew up eating the real grey kind.

Konnyaku itself has very little flavor. It's the texture that will either be interesting or completely off-putting to the eater. It's gelatinous and firm, rather like agar-agar (kanten) but firmer and a bit rubbery. Since it has little flavor of its own, and because it's almost all water, it takes on the flavor of whatever it's cooked in. So, if the texture is okay for you you can add it to all kinds of food for the added almost-no-calorie bulk to fill up those spaces in your belly.

Shirataki has been getting some attention in the U.S. recently because it's noodle-shaped, and there seems to be this obsession with finding noodle and pasta-shaped food that isn't so high in calories and carbs as the real thing, like spaghetti squash strands (which are nothing like pasta either). A lot of people are disappointed when they actually try the shirataki because the texture is nothing like pasta and noodles made from flour. But again - it's a matter of getting used to it perhaps.

[Edit:]Note that there is something called "Tofu Shirataki" or "Noodle Tofu" sold byHouse Foods America - this is made from tofu and konnyaku yam. It's a little bit higher in calories. They're not the shirataki I'm talking about here, which are called "Yam Shirataki" or "Yam Noodles" - these say they have 5 calories or so per 100g. "Tofu Shirataki" is not very traditional, but shirataki has been around for centuries. You can however use "Tofu Shirataki" in most recipes that call for plain shirataki.

I happen to like konnyaku better than shirataki, because shirataki is often so thin that it's almost not there. Konnyaku is substantial enough to get your teeth into.

More recent konnyaku innovations include sweet konnyaku jellies, chewy gummy-like konnyaku chips, and grain shaped konnyaku to mix in with rice so that you are fooled into thinking you're eating rice while taking in less calores.

How to prepare konnyaku and shirataki for cooking

Both konnyaku and shirataki come packed in water - no wonder, since they are mostly water anyway. Open the package in a bowl or over the sink. The water will smell a odd; drain it all away. Drain away the liquid in the bag, rinse the konnyaku or shirataki briefly under cold running water, then blanch in boiling water for about a minute, or until the water comes up to a boil and drain well before using. This step cannot be missed, or that 'odd' flavor will linger on your konnyaku or shirataki! If you can let the konnyaku or shirataki sit for a while to dry out more, it will taste better.

Shirataki may need to be cut up into manageable lengths. Konnyaku can either be cut up into cubes or slices, or torn apart into rough chunks with your hands. The torn chunks are good for putting into soups or stews, since the rough surfaces help to absorb more flavor. For stir-frying, sautéeing and such the cubes or chunks allow for more surface to be in contact with the hot pan.

The longer konnyaku cooks, the more it takes on flavors. It's really like a sponge in that sense.

The easiest way to try konnyaku is to put some small pieces into a well flavored soup or stew. Putting some chunks into miso soup is a good place to start - just be sure to cook the konnyaku in the dashi stock for a while, so the flavors can penetrate. Traditionally shirataki is put into sukiyaki and mizutaki, both of which are flavorful sort of stews. It's also put into small bags made from fried tofu (aburaage) which are put into an oden, another kind of stew with lots of fish cakes, root vegetables and so on in it.

Some caveats

Since konnyaku is almost zero-calorie, high fiber and very filling. But since it has no significant nutrients other than fiber, be sure not to overuse it. A well known Japanese journalist and writer in the 1960s called Soichi Ohyake was rumored to have died of malnutrition after attempting to lose weight by eating excessive amounts of konnyaku!

If you're serving konnyaku to kids (if they'll eat it...) make sure that the pieces are small enough, and that they chew it well, before attempting to swallow. This was a problem a few years ago with sweet konnyaku jellies that could get stuck in the throat - since konnyaku is so glutinous it was considered to be a choking hazard. (Konnyaku jellies nowadays are manufactured in smaller or different shapes to avoid this, but they have been banned in the United States and Canada.)

Mercury Contamination in Tuna

Natural Resources Defense Council provides the following table to guide people who regularly consume tuna:

If you weigh: Don't eat more than one can every: White Albacore Chunk Light 20 lbs 10 weeks 3 weeks 30 lbs 6 weeks 2 weeks 40 lbs 5 weeks 11 days 50 lbs 4 weeks 9 days 60 lbs 3 weeks 7 days 70 lbs 3 weeks 6 days 80 lbs 2 weeks 6 days 90 lbs 2 weeks 5 days 100 lbs 2 weeks 5 days 110 lbs 12 days 4 days 120 lbs 11 days 4 days 130 lbs 10 days 4 days 140 lbs 10 days 3 days 150+ lbs 9 days 3 days Source: Food and Drug Administration test results for mercury and fish, and the Environmental Protection Agency's determination of safe levels of mercury.

Additional information from FDA: http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115662.htm

Watched: Forget Me Not

Genre: Horror

Year: 2009

Director: Tyler Oliver

I watched Forget Me Not because someone said it was one of the best 2009 horror flicks.

It really wasn't.

Horror movies that rouse genuine fear connect to the audience in some way. It can be visually shocking (Juon) or contain enough reality to be convincing (The Eye). Even if the plot follows twisted logic and crazy premises, as long as it actually adheres to its own propositions, I am OK. This movie, however, sorely lacks that kind of "credibility."

The main character Sandy Channing and her friends are just some typical high school seniors in a small town. The place is mundane. The people are mundane. Save for the ghost, everything is very normal. Then this spirit comes on the scene, and voila, she not only physically attacks Sandy and clique but also alters the entire reality, i.e. the house where a party was held few nights prior now looks totally run down or parents who forget they have another child. Suddenly I feel like I am watching Butterfly Effect except Forget Me Not is much worse because it made no make provisions for god-like power. Never thought I would say this for a horror movie, but, yes, the director was really stretching his story.

The ghosts' appearance did not improve matters either. Obvious influence from Asian horror films aside, she and her entourage looked rather like teenagers dressing up goth and dancing at some Halloween party.

The movie also progressively got worse. In particular, Cody Linley as Sandy's brother Eli was unconvincing. The eagerness with which he latched onto Sandy's story was incredible. She told it in such a terse nonsensical way that I had a hard time believing her even after watching the film from the very beginning! At this point, I really started to wonder if the director madly wants to wrap his film up, and this was the first idea (bad one at that) to cross his mind.

I briefly entertained the idea that Sandy's other friends are fabricated, but if this were the case, why would the director show extended sequences about their deaths or their bed activities? Sandy apparently didn't have the pleasure to "witness" these developments, so the fictional sex and gore were just put in for the audience's sake? Somehow this sounds more lame to me than a ghost creating alternate realities.

I had high hopes for Forget Me Not and even like its seed idea. But the execution totally flopped.

Rating: 5.5 out of 10

Rachel's Birthday Video

Rachel's Birthday Video from Kristian Anderson on Vimeo.

A cancer patient made this video for his wife's birthday.