论文部分内容阅读
近几年来中国烹饪的主调是变革和创新。各类新菜肴、新理念、新时尚,层出不穷。这种求新精神的发扬,在促进烹饪学发展的同时,也产生了一些负面效应。鉴于此,我们应对“新”进行科学的思辩。首先,在中国烹饪转型过程中,本是需要新理论,新探索的,但是过分地强调新的意义和价值,甚至惟新为真、惟新为美,就失之偏颇了,可谓“过犹不及”。烹饪学的发展目标是明确的,那就是为人类提供更高质
In recent years, the main theme of Chinese cooking is change and innovation. All kinds of new dishes, new ideas, new fashion, after another. This new spirit of development, while promoting the development of cooking science, but also had some negative effects. In view of this, we should conduct scientific thinking on “new”. First of all, in the course of the transformation of Chinese cooking, this theory requires new theories and new exploration. However, it excessively emphasizes new meanings and values, even new ones are true. However, if the new one is beautiful, it will be biased and “too far behind” . The development goal of cooking science is clear, that is, to provide human beings with higher quality