《齐民要术》烹饪刀法与切割技艺探析  

On Knife Skills in Qi Min Yao Shu and Their Application to Cooking

作　　者：赵建民[1] 郭志刚 

机构地区：[1]山东旅游职业学院营养烹饪系,山东济南250200 [2]山东省东营技术学院烹饪系,山东东营257061

出　　处：《美食研究》2015年第2期5-8,共4页Journal of Researches on Dietetic Science and Culture

摘　　要：中国烹饪的刀工技艺精湛,历史悠久。南北朝时期的《齐民要术》,记录的烹饪刀法是古人用刀切割处理食材的方法,共计24类46种。其多数刀法的称谓、语义与现在基本相同,其中"切"法的运用最为广泛。《齐民要术》记载的丰富多样的烹饪刀法与切割技艺的运用,对于我国古代烹饪过程中食材的合理使用、食材的卫生处理和料型的美化、菜肴风味的定型,都起着极其重要的作用。它充分体现了中国饮食文化的博大精深。Brilliant knife skills in cooking can be traced long back into Chinese history. Recorded in Qi Min Yao Shu written at about Southern and Northern Dynasties were 24 classes 46 kinds of cutting and slicing tech-niques used by ancient people to process food materials. Most techniques are essenhally the same m terms anct meaning as what they are now, among which cutting was the most popular. All these in Qi Min Yao Shtt played a significant part in the cooking process in ancient times, including the proper use of food materials, the clean disposal of ingredients and the beautification of their shapes flects how broad and profound Chinese culinary culture is. , and the setting of dish flavor. This adequately re-flects how broad and profound Chinese culinary culture is.

关 键 词：《齐民要术》 烹饪刀工 切割技艺 饮食文化 

分 类 号：TS972.36[轻工技术与工程]