| 论科学烹饪 |
| |
| 引用本文： | 曾翔云,卢永良.论科学烹饪[J].扬州大学烹饪学报,2002,19(2):19-23. |
| |
| 作者姓名： | 曾翔云 卢永良 |
| |
| 作者单位： | 湖北商业高等专科学校,湖北,武汉,430079 |
| |
| 摘 要： | 科学烹饪是一个复杂的系统化过程 ,该过程强调烹饪与营养、卫生和感观性状的统一 ,并将烹饪与自然、社会、艺术和健康融为一体 ,注重因人、因地、因时、因物、因事制宜 ,以追求饮食活动中物质享受和精神审美的和谐。
|
| 关 键 词： | 科学烹饪 中国烹饪 饮食文化 |
Talking about Scientific Cuisine |
| |
| ZENG Xiang-yun,LU Yong-liang.Talking about Scientific Cuisine[J].Cuisine Journal of Yangzhou University,2002,19(2):19-23. |
| |
| Authors: | ZENG Xiang-yun LU Yong-liang |
| |
| Abstract: | Scientific Cuisine is a complicated systematic process, which emphasizes the unity of cuisine with nutrition and hygiene with human character of his sensory organs. Scientific cuisine bears the task of blending cuisine with nature, society, art and health into one unified thing, paying attention to suiting measures in line with humanity, geographical location, time difference, variety of used materials and concrete circumstances with the purpose to pursue the harmoniousness of material enjoyment and spiritual appreciation of beauty in dietetic activities. |
| |
| Keywords: | scientific cuisine Chinese cuisine food culture |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
