| 菜肴的"香"、"臭"与味美 |
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| 引用本文： | 张继华,陆元康.菜肴的"香"、"臭"与味美[J].扬州大学烹饪学报,2007,24(3):7-10. |
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| 作者姓名： | 张继华 陆元康 |
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| 作者单位： | 1. 南通市旅游职业高级中学,江苏,南通,226006
2. 南通高等师范学校,江苏,南通,226006 |
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| 摘 要： | 菜肴的香与臭同属于人体对菜肴嗅觉的认识范畴，他们之间是对立统一、相辅相成的辩证关系。成功的菜肴在嗅觉上不论是香还是臭，但在味感上是美好的，同样会引起人们的食欲。
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| 关 键 词： | 菜肴 香 臭 嗅觉 味感 |
| 文章编号： | 1009-4717（2007）03-0007-04 |
| 收稿时间： | 2007-06-12 |
| 修稿时间： | 2007-06-12 |
On "Tasty" or "Smelly" of Dish and Delicacy |
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| ZHANG Ji-hua,LU Yuan-kang.On "Tasty" or "Smelly" of Dish and Delicacy[J].Cuisine Journal of Yangzhou University,2007,24(3):7-10. |
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| Authors: | ZHANG Ji-hua LU Yuan-kang |
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| Affiliation: | 1. Nantong High Tourism Vocational School, Nantong 226006, Jiangsu, China; 2. Nantong High Normal School, Nantong 226006, Jiangsu, China |
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| Abstract: | Smell and taste are both human olfactory cognition of dishes and the dialectical relations between them are unity of opposites which complement each other. A good dish, either smelly or tasty should be pleasant in gustatory sense, and thus stimulates the appetite. |
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| Keywords: | dish tasty smelly olfactory sense gustatory sense |
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