| 论"辣"在中国的文化积淀 |
| |
| 引用本文： | 马健鹰.论"辣"在中国的文化积淀[J].扬州大学烹饪学报,2006,23(1). |
| |
| 作者姓名： | 马健鹰 |
| |
| 作者单位： | 扬州大学旅游烹饪学院,江苏,扬州,225001 |
| |
| 摘 要： | 中国人有着悠久的食辣历程,古代文人和厨师们对辣味从各自角度进行过分析,而对辣的认识则来自于哲学的思考,这种思考对包括医学在内的许多领域都产生了重要影响.
|
| 关 键 词： | 辛辣 味觉 哲学 医学 五行 饮食文化 |
On the Longstanding Sediment of "Hot Taste" in the Culture of China |
| |
| MA Jiang-ying.On the Longstanding Sediment of "Hot Taste" in the Culture of China[J].Cuisine Journal of Yangzhou University,2006,23(1). |
| |
| Authors: | MA Jiang-ying |
| |
| Abstract: | Chinese have a long course of eating hot food. Ancient scholars and cooking staff made research and analysis into hot taste from the angles of their own, but the knowledge of hot originates from philosophic thoughts. This kind of thoughts has exerted significant impact on many scientific fields, including medicine science. |
| |
| Keywords: | pungent flavor taste philosophy medicine the five elements (metal wood water fire and earth) dietetic culture |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
