| 新唐宴构想 |
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| 引用本文： | 王喜庆.新唐宴构想[J].扬州大学烹饪学报,2008,25(4):7-10. |
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| 作者姓名： | 王喜庆 |
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| 作者单位： | 陕西省西安欧亚学院,陕西西安,710001 |
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| 摘 要： | 唐宴是唐代饮食文化水平的印证，凝结着我国盛唐饮食文化的菁华。随着历史的变迁，唐宴逐渐衰落，但它所体现的物质文明与文化内涵，却对中国餐饮有着基石作用。西安是盛唐之都，据此地回复唐宴，尽现唐代饮食文明，具有历史与市场的双重意义。
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| 关 键 词： | 新唐宴 食物结构 烹饪技法 风味特征 市场开发 |
New Thoughts on Tang-style Banquet |
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| WANG Xi-qing.New Thoughts on Tang-style Banquet[J].Cuisine Journal of Yangzhou University,2008,25(4):7-10. |
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| Authors: | WANG Xi-qing |
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| Affiliation: | WANG Xi - qin ( Xi＇ an Eurasia College, Yangzhou University, Xi＇ an 710001, Shanxi, China) |
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| Abstract: | Tang - style banquet witnesses and highlights the essence of high - level dietetic culture in Tang Dynasty. With the historical development, Tang Banquet is declining, but its embodiment of materialistic civilization and cultural connotation is supposed to be the cornerstone of Chinese dietetic culture. Xi＇an, the capital city of Tang Dynasty, represents Tang - style banquet and Tang dietetic culture, which bears double meanings in marketing and history inheriting. |
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| Keywords: | new Tang- style banquet dietetic structure cooking skill flavor style market development |
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