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講演会場
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熱演
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講演レジメ
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ご苦労様でした
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甘鯛のポアレ
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鶏肉の野菜巻き
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カルパッチョ風
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肉と野菜の炒めもの
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肉と筍
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魚の甘酢からめ
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カレー
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鶏肉と生姜のピラフ
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八宝菜風
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スパゲッティボンゴレ
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エビの変り揚げ
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春巻き
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小龍包
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鳥唐揚げ
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フルーツ
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最上階のトランスブルーでのお茶の後。
ホテル8階 「雪の間」で作年秋に文化功労者に選ばれた中野三敏先生の記念講演。
九州大学名誉教授で江戸から明治期の近世文学の研究者。
昔、先生の話を聴く機会があり、その時手に入れた「江戸文化評判記」(中公新書)は
面白く拝読させていただき、今日の「和本のリテラシーの回復を願って」も面白く拝聴した。
講演のあと、7階のパーティ会場、アイリスに場所を移し祝賀会で歓談、軽妙洒脱な会話の周りには人の輪。
会場には4年前の文化功労者、ノーベル化学賞には未だ届かぬ国武豊喜先生のお姿も。
食事は立食のブッフェスタイル、和、洋、中華取り揃え。
会場が手狭で料理も思うようにはいただけなかったが、講演が面白かったので良しとしよう。
料理は下記のようだが、どれがどれか分からず、写真の名称も不確か。
・カンパチの刺身 オレンジ添え 生姜ソース
・海の幸の帆立貝包み エピスソース
・甘鯛のポアレ 白ワインソース パプリカ添え
・金目鯛のソテー タンドリー風味 2色ソース
・牛肉の和風炒め 温野菜添え
・ポークミンチのクレピネット包み焼き 木の子ソース
・鶏もも肉の黒胡椒炒め
・スパゲッティ ヴォンゴレ
・鶏肉と生姜のピラフ
・季節のサラダ
・フルーツ盛合せ
・コーヒー