鲁菜的非物质文化遗产保护  

On Protection of Intangible Cultural Heritage of Shandong Cuisine

作　　者：王蓉[1] 汤卫东[1] 

机构地区：[1]济南大学酒店管理学院,山东济南250002

出　　处：《扬州大学烹饪学报》2011年第1期6-9,共4页Cuisine Journal of Yangzhou University

基　　金：山东省软科学研究计划资助项目(2009RKA082)

摘　　要：鲁菜以其极具特色的烹饪手法以及久远的历史文化积淀,成为了北方饮食文化的典型代表。但随着社会生活的现代化,鲁菜与许多非物质文化遗产一样,在快速的社会生活冲击下,逐渐被边缘化。对鲁菜非物质文化遗产的保护,应从确定相关的保护原则、保持鲁菜的烹饪技艺、遵守执行鲁菜标准和创新鲁菜文化四个方面进行。With its historical and cultural deposit and extremely unique cooking techniques, Shandong cuisine becomes a typical representative of northern food culture. But the impact of quick modernization of social life makes Lu Cuisine, like many other intangible cultural heritages, gradually marginalized. The protection of Lu Cuisine should be carried out from four aspects, setting relevant protection principle, protecting the culinary technique, complying by and implementing the standards of Shandong cuisine and making innovations in Shan- dong cuisine culture.

关 键 词：鲁菜 非物质文化遗产 烹饪工艺 饮食文化 

分 类 号：TS972.182.52[轻工技术与工程]