中法文化融合下的中餐制作与服务创新  

Innovation of Chinese Food Making and Service Under the Cultural integration of China and France

作　　者：滕玮峰[1] Teng Weifeng(Zhejiang Business College,Hangzhou 310053,China)

机构地区：[1]浙江商业职业技术学院,浙江杭州310053

出　　处：《现代食品》2020年第4期27-29,共3页Modern Food

基　　金：中国商业经济学会职业教育专项研究课题(编号:2018ZSZJYB18)。

摘　　要：中餐文化博大精深,在法国的中餐馆要科学处理原真性与异域性之间的关系。本文以法国里昂的“新中国餐厅”为例进行研究,“走出去”的中餐需将中国传统饮食文化与国外本土文化融合,力求在尊重当地习俗的基础上创新发展。Chinese food culture is broad and profound.However,the Chinese restaurants in France should realize the international culture gap existing in many areas.The“New China Restaurant”in Lyon(France)is trying to develop a series of“French-Chinese cuisine”which integrates the different culture and caters local people well.Hopefully,the restaurant will be a good case for the innovation development of Chinese food in Western countries.

关 键 词：饮食文化 文化融合 中餐创新 

分 类 号：F719.3[经济管理—产业经济]