论民国时期城市饮食消费中的食材鉴别与甄选——以民国时期的天津为例  

On the Identification and Selection of Food Ingredients in Tianjin People’s Food Consumption During the Period of the Republic of China

作　　者：白中阳 BAI Zhongyang(College of History and Culture,Yan'an University,Yan'an 716000,Shaanxi,China)

机构地区：[1]延安大学历史文化学院,陕西延安716000

出　　处：《四川旅游学院学报》2021年第4期7-10,共4页Journal of Sichuan Tourism University

基　　金：教育部人文社会科学重点研究基地重大项目“近代日常生活研究”,项目编号:14JJD770HD10;延安大学博士科研启动项目“近代天津城市饮食文化研究(1840—1949)”,项目编号:YDBK2020-17。

摘　　要：随着近代西方自然科学知识及饮食文化的传播,民国时期天津城市民众的饮食卫生和营养观念得到显著提升,人们在日常饮食生活中通过生活经验的总结和报刊媒介的宣传普及,积累了很多鉴别和甄选优良食材的经验,不管是谷物、肉类食材的鉴别,还是舶来的西餐食材的甄选,该时期的天津民众在政府和媒体普及相关知识的情况下均有所受益。客观上而言,这对于促进近代天津城市民众日常饮食健康水平的提高及近代天津城市饮食文化的快速发展均起到了一定的推动作用。With the spread of modern western natural science knowledge and food culture,the awareness of food hygiene and nutrition of Tianjin urban people during the period of the Republic of China was significantly enhanced.People accumulated a lot of experience in identifying and selecting good food materials through the summary of life experience and the popularization of newspapers and media in their daily diet,whether it was the identification of meat grains,meat ingredients,or the selection of imported western food materials.In this period,Tianjin people benefited from the popularization of relevant knowledge by the government and the media.Objectively speaking,it played a certain role in promoting the improvement of the daily diet health level of modern Tianjin urban people and the rapid development of modern Tianjin urban food culture.

关 键 词：民国时期 天津 食材甄选 饮食消费 

分 类 号：TS971[轻工技术与工程]