中国粥文化及其开发与推广  

Chinese Porridge Culture and Its Development and Promotion

作　　者：王美雨 Wang Mei-yu(School of Chinese Language and Literature,Linyi University,Linyi 276000,Shandong)

机构地区：[1]临沂大学文学院,山东临沂276000

出　　处：《南宁职业技术学院学报》2019年第2期5-7,共3页Journal of Nanning College for Vocational Technology

摘　　要：粥品从单一性向多样性发展的趋势,说明当一种食物的存在满足了人们创造它的初衷,且成为人们饮食中不可缺少的部分时,随着生活水平的提高,人们倾注其中的生理及情感需求就会越来越多,使其具有了多种内涵,从而形成了相关的文化。当代人想要更多地开发粥的种类与功能,要结合当代人的体质特征及精神需求,对粥的配料和制作方式进行精研,才能使从古代延续而来的粥文化具有当代属性。As the trend in which porridge products develop from uniformity to diversity shows,once a kind of food meets the original purpose for which people create it and plays an essential role in people’s diet,people would have more and more physiological and emotional needs for the kind of food along with their improved liv.ing standard,which brings several connotations followed by associated culture.To develop more types and func.tions of porridge,contemporary people need to work over the recipe and cooking technique combining with their physical characteristics and spiritual needs.This is the only way in which the porridge culture handed down from ancient times has contemporary attributes.

关 键 词：中国 粥品 粥文化 开发与推广 

分 类 号：G122[文化科学]