中国味文化的根基与发展规律  

The derivation of Chinese flavour culture and the law of its development

作　　者：马健鹰[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《中国调味品》2006年第1期4-9,共6页China Condiment

摘　　要：众所周知,中国味文化是中国烹饪文化的重要组成部分。它的个性发展走向,决定了它必然地从本质上使中西方烹饪文化大有区别,这种个性就是“齐和”,其理论本源于华夏古国人们对农业生产的认识,后来不仅演变成了中国传统烹调的基本发展规律,还在某种程度上表现出中国传统文化的基本模式和特征。It is known to all that the flavour culture is the main aspect of Chinese cookery culture. It is its trait that is bound to lead to the basical difference between the oriental and western cultures of cookery, and it is “Qi He” ,which in theory , originated from the Chinese ancient people＇s knowledge in agricultural production. “Qi He” not only evolved to the basic law of Chinese traditional cookery , but also displayed the pattern and character of Chinese traditional culture to some extent.

关 键 词：传统烹调 调味 农业生产 齐和 科学 艺术 

分 类 号：TS201.51[轻工技术与工程—食品科学]