论中式面点的造型艺术  

On the Art of Chinese Style Pastry

作　　者：王传瑜[1] 

机构地区：[1]南通大学后勤保障部饮服中心,江苏南通226019

出　　处：《现代食品》2016年第8期40-41,共2页Modern Food

摘　　要：随着人们饮食结构的发展与变化,人们逐渐开始喜欢面点这一食物。随着生活品质的提高,人们对于面点的造型追求也在不断地发展变化。中式面点造型艺术,是将食用价值与审美价值相互统一,也是物质享受与精神享受的高度统一。基于此,在分析中式面点造型的基础上,对中式面点与装饰造型艺术进行分析,以期能够制作出造型美、味道好的食用艺术品。With the development and changes in people＇s diet, people gradually began to love the food. With the improvement of life quality, the pursuit of people for food is also in constant development and change. Chinese style pastry art is the edible value and aesthetic value of unity, but also the material comforts and spirit to enjoy a high degree of unity. Based on this, based on the analysis of Chinese noodles pastry, the plastic arts of the Chinese style pastry and decoration were analyzed, in order to create a beautiful shape, taste good edible art.

关 键 词：中式面点 造型 装饰 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]