面点的调香工艺

面点香气的产生有诸多复杂的因素，但只要在理解香气的生化本质、掌握面点的调香原理的基础上，结合面点制作的实际，通过科学实践，就能使面点制品产生独特的香气，并使香气得到有效的保护。     

扬州清真饮食

明清时期中国伊斯兰饮食分为以北京为代表的北方清真菜和以扬州为代表的南方清真菜两大菜系。清代扬州清真饮食非常繁荣，清真菜成为淮扬菜系的一个重要组成部分。穆斯林的饮食禁忌种类颇多，清真饮食是人类饮食的一种较高境界。     

美国菜的形成、现状与未来

本文内容包括以下几个方面：美国的特殊文化背景对烹饪菜肴的影响、早期美国厨艺水平落后的原因、美国菜的形成及特色、美国餐饮行业的蓬勃发展、美国菜愿与您携手共创未来。     

《烹饪原料学》多媒体教学实践与体会

伴随着科学的进步和教学手段改革的深入发展,多媒体教学已成为教学改革的热点,多媒体教学的目的是为了更好地服务于教学,提高教育教学的效率和质量。本文重点分析了《烹饪原料学》课程的多媒体教学优势、注意事项,并对其多媒体教学的前景进行了展望。     

绿色烹饪与食品安全

绿色烹饪是一个新概念,是在总结绿色食品十多年成功经验基础上,为适应现代餐饮发展的需要,探索新型餐饮发展模式而提出的。通过食品安全理论的阐述可以证明绿色烹饪的可行性。希望绿色烹饪的提出能够得到广大烹饪工作同行的认可,并进一步推动绿色烹饪和食品安全的协调发展。     

川菜特色餐饮产业化之路

川菜特色餐饮小吃产业化应该分类别采用不同的产业化途径：小单特色餐饮店可以采用集聚经营的方式（如美食街等）做大规模,适宜异地制作经营的品种可以连锁的方式做大规模,适宜家庭消费的品种（如火锅等）可以提供半成品的方式做大规模,适宜做成包装食品的小吃品种可以直接生产成品投放市场。川菜特色餐饮要融入到旅游大市场中去,成为当地旅游业的一个重要组成部分,而不是游离于旅游之外。可通过对外宣传、特色餐饮景点建设等途径,使特色餐饮与旅游的其他部分有机融合,互相促进,合作共赢。     

关于烹饪教育专业的思考

烹饪教育专业学生的培养要紧紧围绕专业设置目标强化“两个基本功” 的训练,不可偏废,同时要注意专业思想的早巩固和实习工作的指导等。     

Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services

This paper analyses current innovation processes in Haute Cuisine and develops new insights into the nature of Haute Cuisine innovation and its institutional and organisational preconditions. The paper proposes an innovation paradigm that explains the roles of symbolic, synthetic and analytical knowledge during the various phases of innovation and challenges the innovation activity in Haute Cuisine as a linear model. It also explains the continuum between tacit and explicit knowledge throughout the innovation process. Symbolic knowledge has instilled Haute Cuisine and culinary tendencies, is a key element in its marketing and has allowed local cuisine to be branded internationally. The article aims to fill a research gap that has recently arisen on the existing tensions between idea creation and exploitation in Haute Cuisine innovation. The role of science appears as a tool that supports a chef’s creativity but does not substitute or drive it. This paper fulfills an identified need to study the innovation processes of Haute Cuisine to which academia has dedicated scarce attention. The paper analyses a case study, with a strong institutional focus, a complex and relevant example of the innovation tendencies in Haute Cuisine. It presents a rich case that comprises the complete process from the original inspiration to the final commercialisation.     

The Vitality of Matter and the Instrumentalisation of Life

Artists and researchers Oron Catts and Ionat Zurr of SymbioticA, based at the School of Anatomy, Physiology and Human Biology at the University of Western Australia, are internationally renowned as pioneers in the field of biological arts, challenging audiences with their tissue engineering projects. Catts and Zurr discuss how synthetic biology has increasingly become ‘the new frontier for exploitation’ and why there is currently ‘a resurgence of the application of engineering logic in the fields of the life sciences’ in which life itself becomes a raw material.     

郫县构建川菜美食旅游目的地可行性及对策研究

在成都获得"美食之都"及郫县建设"川菜产业功能区"的背景下,文章分析了郫县建设川菜美食旅游目的地的可行性及存在的问题,提出了构建川菜美食旅游目的地的具体措施,旨在弘扬川菜文化,开发新类型的旅游目的地。