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过去几个月的中国,有一个字眼怎么渲染也不为过,那便是——舌尖。从主妇到老饕,从高考到世界杯,一切仿佛都要争先恐后地“驻扎”在舌尖之上。当你看到这期杂志的封面,不要怀疑我们是在后知后觉地“狗尾续貂”。虽然,“舌尖上的晋味”也曾被纳入过封面故事名称的考量之内,但很快意识到的是,我们想要铺陈的更少,我们想要表达的更多。寻找晋味?晋味怎么了?晋味其实也没闲着。就在六月底到七月上旬,两场“美食文化节”于太原轮番上演,而一个更为亮眼的新闻显然是:山西美食走进联合国。代表山西52万餐饮从业者出国展示的16位厨师中,有一位在接受媒体采访时这样说:
In the past few months in China, there is a word that can not be exaggerated, and that is - the tip of the tongue. From housewives to connoisseurs, from the college entrance examination to the World Cup, everything seems to be scrambling “stationed ” above the tip of the tongue. When you see the cover of this issue, do not doubt that we are in the aftermath “”. Although “tongue-flavored Jin Wei” has also been included in the title of the cover story, I soon realized that we would like to lay out fewer and we want to express more. Looking for Jin Wei Jin Jin how Jin Jin actually no idle. From the end of June to the beginning of July, two “gourmet culture festivals” were staged in Taiyuan, and a more dazzling news apparently was that Shanxi cuisine entered the United Nations. Of the 16 chefs who represented the 52 million catering practitioners who went abroad to display in Shanxi, one said in an interview: