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为祝贺《扬州大学烹饪学报》更名《美食研究》,讨论与美食相关的若干基本概念,冀以界定当代美食的基本内涵。中华饮食文化主流的核心思想是尊老爱幼,仁礼为先;以食养志,取之有道;足食节用,崇俭抑奢。完整的美食概念,寓含在饮食的物理、生理、心理、伦理、法理、哲理这“六理”之中。把优秀的中华美食放在“民族的、科学的、大众的”基点上,以关心广大人民的营养和健康为出发点,从而建立起具有民族和时代特色的美食理念和饮食美学。淮扬菜是中华美食的核心品种之一,淮扬名菜和风味小吃堪称中国地方风味之翘楚,然而当今其影响力、辐射力、创新力均有待提高,值得业内人士深思。
In order to congratulate “Yangzhou University Cooking Journal” renamed the “food research” to discuss some basic concepts related to food, in order to define the basic connotation of contemporary cuisine. The core idea of the mainstream of Chinese food culture is to respect the old and love young, benevolence first; to recuperate, take a proper course of action; The complete concept of food, embodied in the diet of physical, physical, psychological, ethical, legal, philosophical “” Six. Put excellent Chinese cuisine on the base of “nationality, science and public” and take the care of the people’s nutrition and health as the starting point, so as to establish the food concept and diet aesthetics with national and historical features. Huaiyang cuisine is one of the core varieties of Chinese cuisine. Huaiyang cuisine and snacks can be regarded as the top local flavor in China. However, today’s influence, radiation and innovation have yet to be improved, which is worth pondering insiders.