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禁忌界線

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底下是 禁忌界線 的內容簡介

我想，我是他的祕密，另一個進駐在他心中情感路途上的女人。不過我並不在意。

「他一手溫柔地握住我的手，那感覺，我們十根手指頭緊扣在一起，那方式，他一手觸碰我的背，那股電流震顫我整個身子，我轉著圈圈，那一刻是永恆，是渾然眩暈。」一段錯身而過的愛情，一只短信流洩的愛戀與遺憾，「他只是我的朋友嗎？或者，他是我從前的愛人？是我無法放手的愛人？」究竟是愛人還是朋友？男女之間是否可能存有友誼？

約爾和諾艾兒因為初相遇時的悸動進而相知，連串的命運流轉讓他們緊緊相依、卻也不斷錯過。「答應我，我們永遠都是朋友。好嗎？」諾艾兒流淌著淚告別這場糾葛多年的曖昧關係，也揮別另一個女人的未婚夫。但儘管隨後各自婚嫁、生兒育女，曾經的心動及過往回憶仍在彼此心裡迴盪不已，這些年來他們靠著聖誕卡片、生日賀電聯繫著友誼，直到約爾寫來一封信，內容簡潔，只有三行字，表示兩人的關係對彼此都不公平，要求她終止所有聯繫、自此斷絕往來……困惑而受傷的諾艾兒，講述著她與約爾之間的感情細節，試圖整理出約爾覺得必須終止這段友誼的原因。因為她做了什麼事還是說了什麼話嗎？因為約爾美麗的妻子艾妮妲嗎？還是因為一夜的激情和放縱，諾艾兒和約爾跨越了朋友之間的禁忌界線？

本書特色

★榮獲2006年麥肯納出版集團小說獎！

★出人意表、幽默十足、極具洞見的細膩筆觸，探討異性間的「純友誼」是否真能存在，絕對令讀者心動的作品！

作者簡介

蜜雪兒．凡奧．柯倫茲（Michele VanOrt Cozzens）

原是新聞記者、編輯兼報社專欄作家，目前在威斯康辛州的北林區（Northwoods）擁有並經營全世界第一家飛盤高爾夫（disc golf）休閒區。

她跟丈夫和兩個女兒住在一起，四個人有時住在威斯康辛州的佛蘭波湖（Lac du Flambeau），有時住在亞歷桑納州的土桑市。這是她的首本小說，獲2006年麥肯納出版集團小說獎。另著有《It’s Not Your Mother’s Bridge Club》，其他非文學類著作包括《I’m Living Your Dream Life: The Story of a Northwoods Resort Owner》與《The Things I Wish I’d Said》。

譯者簡介

繆靜芬

政大西洋語文學系畢業，從事翻譯工作十多年，曾在電子公司上班，目前為專職翻譯。譯有臺英社「知性之旅」系列旅遊叢書、《阿根廷，別為我哭泣！》、《愛與規範不衝突》、《究竟誰殺了誰？》、《天氣改變了歷史》、《無所不在的石油經濟》、《祕密沒說完的事》、《失蹤》、《學會情緒平衡的方法2》等。

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  作者： 蜜雪兒．凡奧．柯倫茲
  
  新功能介紹
• 原文作者： Michele VanOrt Cozzens
• 譯者： 繆靜芬
• 出版社：台灣商務
  
  新功能介紹
• 出版日期：2009/07/01
• 語言：繁體中文

商品網址: 禁忌界線

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商品網址: 禁忌界線

2018-06-25 03:00

SURPRISING RESULT: After Sabrina Lin tried to sell Selfridges her prize-winning Taiwanese guava and tea-flavored chocolates, the store invited her to operate a full concession stand

By Tony Phillips / Contributing reporter in LONDON

Sabrina Lin （林穎） is a woman on a mission to bring the flavors of Taiwan to Britain. Lin, originally from Taichung’s Fengyuan District （豐原）, started artisan brand KANMI （甘味巧克力） two years ago as a means of indulging her passion for chocolate.

In Mandarin, the name describes the transition from bitter to sweet, a nod to the complex taste of her creatio博客來網路書局ns.

It is a labor of love for Lin, who handmakes all of her chocolates. She also sources her ingredients, many of which come from Taiwan, handles all the marketing and even braves the vagaries of the British weather to sell her products at markets across London.

“I think in the UK, the idea of street food markets is getting more popular and many people who want to enter the food business start off at food markets, just like in Taiwan,” Lin says.

Lin, 31, is married to a Briton and has lived in the UK for six years. She is a trained pastry chef and it was by this route that she learned the art of chocolate making.

“While I was working as a pastry chef, I was driven by curiosity, whereby I loved to learn about different techniques and skills,” Lin says. “By chance I came across a vacancy at a well-known artisan chocolate establishment, which led me to become a chocolatier. It was a rare opportunity to be able to work with chocolate, as now most chocolate products are produced by machines.”

“The UK is one of the largest consumers of chocolates in the world, yet there are not many interesting flavor selections in the current chocolate market, which led me to work on this project,” she says, referring to KANMI.

Lin says she could not make chocolates that she would not want to eat herself.

The flavors that appeal to her are those of her childhood and she uses Taiwanese produ博客來ce whenever possible, including tea, osmanthus and Kavalan whiskey.

Even ingredients she gets from elsewhere, such as lychee, pineapple and guava, are typical of her homeland, she says.

What distinguishes Lin’s chocolates from the competition is the Asian twist and, although they appeal to Britons looking for something different, exotic tastes can work to her disadvantage.

“In terms of flavor profiles [for chocolates], it’s still quite limited [in Britain],” she says. “People here like what they know. I think what I have is quite niche.”

“One of the challenges I’m facing right now in the UK market is that they’re not as accepting of new things here compared with Taiwan,” Lin says. “There, when there is something new, people go crazy for it and queue up for it, but here you really need to work on getting people to try [new flavors].”

Nevertheless, Lin’s business has prospered to the extent that she was recently granted a concession at one of Britain’s most famous department stores, Selfridges.

She sent a sample box of chocolates to Selfridges in September last year hoping that her products might go on sale there before Christmas, but heard nothing until January. The wait was worth it, though.

Lin initially hoped that the store would stock her prepackaged product on its shelves, but was invited to open a full concession stand in Selfridges for two months in the run-up to Easter. The timing was excellent, as this is a peak period for chocolate sales in the UK, incorporating Valentine’s Day and Mother’s Day.

Things went well and she took on three people to help her out at Selfridges. She is currently in negotiations to have her product stocked by the department store long-term.

Lin also sells her chocolates online and has started to attract interest from overseas, with orders from Germany. She has also supplied chocolates for events held by the Taipei Representative Office in London.

“I believe there are plenty of opportunities in the UK for new businesses and ideas,” she says. “For example, I had the chance to work with Selfridges and it’s great that such a large establishment can give an opportunity to a business like KANMI, despite it being a small start-up.”

“I would imagine that in Asia, this would have been difficult,” she adds.

Lin’s talent as a chocolatier was recognized when she won a one-star accolade for her guava-flavored chocolate in last year’s Great Taste & Artisan Food Competition, one of the UK’s most prestigious and well-known food contests.

She was also awarded a bronze medal in last year’s Academy of Chocolate Awards, an international competition specifically for chocolatiers.

Lin will not be resting on her laurels, though.

“This year, I’ve also entered the competition and the results will be out just before September,” she says. “I will probably participate in some trade shows, especially for chocolate, and I’ll continue to introduce new products and flavors and see how it goes.”

新聞來源：TAIPEI TIMES



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