构建以泸菜作为川南共同区域菜系  

Constructing Luzhou Cuisine as the Common Regional Cuisine in Southern Sichuan

作　　者：石自彬[1,2] SHI Zibin(Collaborative Innovation Center of Foodology Studies,Chongqing Business Vocational College,Chongqing 401331;Luzhou Food Industry Association Emblem,Luzhou,Sichuan Province 646000)

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]泸州市餐饮行业协会,四川泸州646000

出　　处：《楚雄师范学院学报》2022年第1期137-142,共6页Journal of Chuxiong Normal University

基　　金：四川省教育厅川菜发展研究中心项目“泸州餐饮发展与传播研究”(CC15W13);泸州市科学技术与知识产权局科技规划项目“泸菜烹饪技艺传承创新研究与应用”(2016-S-56)。

摘　　要：泸州提出泸菜概念,将泸菜作为川南共同区域菜系和川南城市群共同美食名片,是川菜四十年辉煌发展所取得的三大历史成就之一。泸菜的提出,具有深刻的历史和社会背景,泸菜的形成与发展,有着丰富的川南区域本土饮食文化。以泸州为中心,打造泸菜,是泸州餐饮界对川南餐饮、对川菜产业的重要贡献。打造和发展泸菜,应大力发展泸菜高等教育、成立泸菜研究机构、创办泸菜研究刊物、举办泸菜赛事会展和学术交流、弘扬师徒传承和"工匠精神",实现泸菜产业集群发展。The concept of Luzhou cuisine and the notion to nominate it as the common regional cuisine of southern Sichuan Province and name card of southern Sichuan urban agglomeration proposed by Luzhou–a proposal well based on profound historical and social background–represent one of the three historical achievements of four decades’ splendid development of Sichuan cuisine. As formation and development of Luzhou cuisine result from a rich local food culture of southern Sichuan,to create an independent cuisine system around this area is to make an important contribution to the catering industry of southern Sichuan and even that of the whole Sichuan in general. To create and then develop such a Luzhou cuisine,it is necessary to offer university courses,establish research institutes,publish academic journals,organize competitions,exhibitions and academic seminars,encourage personnel inheritance,advocate craftsmanship,and realize corporate development of Luzhou cuisine.

关 键 词：泸菜 川菜 川南 泸州 美食之都 

分 类 号：TS972.182.71[轻工技术与工程]