中国传统调味品文化初探  

The research on the culture of Chinese traditional condiment

作　　者：刘征宇[1] 

机构地区：[1]浙江工商大学中国饮食文化研究所,杭州310018

出　　处：《中国调味品》2011年第12期27-29,共3页China Condiment

摘　　要：饮食活动是人类的基础活动之一,不同个体的饮食实践所积累和创出的饮食文化不尽相同,作为饮食生活中必不可少的调味品摄取也是如此。对生命延续的渴望和口味偏好的追求,也体现在对调味品的使用和品尝上,由此也衍生出了绚丽多彩的传统调味品文化。食物烹制过程中调味品的搭配使用产生了"调味文化",而对特殊口味的区域性偏好则生成了独特"口味文化",这两者是中国传统调味品文化的重要组成部分。文章即从这一视角出发进行论证,以期对现代调味品的使用和加工有所帮助。Diet activity is one of basic human activities. The dietary culture accumulated and created by the individuals are different, especially of the condiment assimilation which is necessary in the dietary activity. Desire for the continuation of life and the pursuit of taste preferences are both reflected on the condiment using and tasting, so that the derivatives of this very process is the colorful culture of traditional condiment. And it includes two important parts-the culture of reconcile and the culture of flavor（s）. The article is based on above view to make some help for the modern production of traditional condiment.

关 键 词：调味品文化 加工制作 饮食文化 传统文化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]