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经国家新闻出版署批准 ,原《中国烹饪研究》从本期开始公开发行了 ,同时更名为《扬州大学烹饪学报》。这不仅是本刊发展中的大喜事 ,也是烹饪界以及烹饪教育界、学术界同仁们值得同喜同贺的大喜事。《中国烹饪研究》自 1984年创刊以来 ,致力于探索总结烹饪理论 ,继承弘扬饮食文
With the approval of the State Press and Publication Administration, the original “China Cuisine Research” has been issued publicly since this issue, and has been renamed as “Culinary Journal of Yangzhou University” at the same time. This is not only the happy event in the development of this magazine, but also the joyous event worthy of congratulation with colleagues in the cooking industry, cooking education industry and academic community. Since its founding in 1984, “Culinary Research in China” has devoted itself to exploring and summarizing cooking theory and inheriting the food culture