“菜系”“淮扬菜系”概念溯源及异见辨析——淮扬菜系基础理论研究之一  

Tracing the Origin of the Concept of"Cuisine"and"Huaiyang Cuisine"and Analysing Its Dissents——One of the Basic Theories of"Huaiyang Cuisine"

作　　者：蔡铁鹰[1] 丁玉勇[2] 王旭华[2] CAI Tie-ying;DING Yu-yong;WANG Xu-hua(College of Liberal Arts,Huaiyin Normal University,Huai'an Jiangsu 223300,China;Basic Department,Jiangsu Food&Pharmaceutical Science College,Huai'an Jiangsu 223001,China)

机构地区：[1]淮阴师范学院文学院,江苏淮安223300 [2]江苏食品药品职业技术学院基础部,江苏淮安223001

出　　处：《淮阴工学院学报》2020年第6期1-6,共6页Journal of Huaiyin Institute of Technology

基　　金：淮安市哲学社会科学基金(HYA-2-1)。

摘　　要：从传承优秀传统文化的角度,以"淮扬菜系"为中心和标本,对"菜系"的相关基础理论作初步探讨。包括:"菜系"概念的溯源及其标志性意义、"淮扬菜"名词的溯源及其初始定义;"淮扬菜系"的各种异见及其辨析。From the perspective of heritage of excellent traditional culture,taking"Huaiyang cuisine"as the center and specimen,the relevant basic theories of"cuisine"is preliminarily disscussed,including tracing of the origin of the concepts of"cuisine"and its symbolic meaning;tracing of the noun"Huaiyang cuisine"and its initial definition;various dissents of"Huaiyang cuisine"and their discrimination.

关 键 词：菜系 四大菜系 淮扬菜系 中华美食 

分 类 号：G03[文化科学]