从“伊尹”和“八珍”谈周代食品艺术的发轫  

The Rise of Food Art in Zhou Dynasty from "Yi Yin" and "Eight Rarity"

作　　者：赵建军 

机构地区：[1]江南大学中文系,江苏无锡214122

出　　处：《扬州大学烹饪学报》2010年第3期27-29,40,共4页Cuisine Journal of Yangzhou University

摘　　要：周代食艺在厨师、菜品和工序上,都达到了较高的水平。传说中的厨祖伊尹不仅是一位技艺高超的厨师,而且还提出了关于食品本味和食器烹调的重要理论;"八珍"是产于周代宫室的代表性菜品,其制作有严格的程序和水准要求,反映了中国早期食品艺术所达到的很高的生活理念与感受水准。Food art of chef＇ s techniques, dish quality and producing procedures in Zhou Dynasty had reached a high level. ＂Yi Yin＂ was a skilled chef in legend and put forward some important theories about original flavor and dinnerware as well. ＂Eight Rarity＂, strict in procedure supervision and quality control, was a representative dish produced in the royal palace of Zhou Dynasty, which reflects food art of high-standard life concepts and experience standards in ancient China.

关 键 词：周代 伊尹 八珍 饮食文化 食品艺术 

分 类 号：TS971[轻工技术与工程]