中国菜系形成与划分影响因素分析  

Analysis of the Factors Affecting the Formation and Division of Chinese Cuisine

作　　者：石自彬[1,2] SHI Zibin(Collaborative Innovation Center of Foodology Studies,Chongqing Business Vocational College,Chongqing401331;Chongqing’s Culinary Research Institute of Chongqing Cuisine,Chongqing 401331)

机构地区：[1]重庆商务职业学院食学研究协同创新中心,重庆401331 [2]重庆市渝菜烹饪研究院,重庆401331

出　　处：《楚雄师范学院学报》2021年第4期140-143,共4页Journal of Chuxiong Normal University

基　　金：重庆市教育委员会人文社科项目“‘长江经济带’国家战略背景下重庆美食之都可持续发展研究”(17SKG293)。

摘　　要：菜系是对中国区域饮食的表述形式之一,菜系的形成是一个漫长的历史过程,受相同的饮食地缘习惯、广泛的饮食人群基础、完整的食材原料体系、烹饪技法体系、地标美食及理论文化等因素影响。而菜系的确立和划分又会受到行政区划、地域环境、饮食差异等因素影响。中国菜体系从传统四大菜系,发展到以省籍地域为标志的各省籍地域菜系,共同构成"中国菜"国家饮食文化整体概念。Cuisine is one of the expressions for Chinese regional diet.The formation of cuisine is a long historical process in association with regional dietary habits,extensive dietary basis,complete food ingredients system,characteristic cooking technology system,landmark food and theoretical culture,among other factors.The establishment and division of a cuisine is affected by various factors,such as administrative divisions,regional environment and dietary differences.Originally divided into four major systems,the Chinese cuisine has now evolved into sub-cuisines specific to provincial-level regions,which constitute the collective concept of the national“Chinese cuisine”food culture.

关 键 词：菜系 流派 风味 形成 影响因素 

分 类 号：TS972.182[轻工技术与工程]