| 中国传统节日节令食品流变 |
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| 引用本文： | 赵炜,何宏. 中国传统节日节令食品流变[J]. 四川烹饪高等专科学校学报, 2010, 0(4): 6-9 |
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| 作者姓名： | 赵炜 何宏 |
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| 作者单位： | 浙江旅游职业学院,浙江,杭州,311231 |
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| 基金项目： | 四川省人文社科重点研究基地--川菜发展研究中心项目 |
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| 摘 要： | 本文探讨了传统节日节令由来,论述了节令食品不同于日常食品的功能,并以月饼、青团、饺子、元宵、粽子为例,剖析了节令食品不同的流变轨迹。
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| 关 键 词： | 传统节日 节令食品 饮食文化 |
On the Rheology of Traditional Chinese Festival Food |
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| ZHAO Wei,HE Hong. On the Rheology of Traditional Chinese Festival Food[J]. , 2010, 0(4): 6-9 |
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| Authors: | ZHAO Wei HE Hong |
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| Affiliation: | ZHAO Wei HE Hong (Zhejiang Vocational College of Tourism,Hangzhou 311231,Zhejiang,China) |
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| Abstract: | This paper starts with an analysis of the functions of festival food different from those of everyday food.Taking moon cakes,jiaozi,qingtuan,yuanxiao and zongzi as examples,the paper then presents the rheological features of the festival food. |
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| Keywords: | traditional festivals festival food culinary culture |
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