饮食美学视域下湘菜质感的特征及其表现  

Analysis of Aesthetic Connotation of Texture of Hunan Cuisine

作　　者：盛金朋 彭军炜 SHENG Jinpeng;PENG Junwei(Hunan Commercial Technician Institute,Zhuzhou,Hunan Province 412000)

机构地区：[1]湖南省商业技师学院,湖南株洲412000

出　　处：《楚雄师范学院学报》2022年第4期126-131,共6页Journal of Chuxiong Normal University

基　　金：湖南省教育科学“十四五”规划2022年度课题省级青年项目“湘菜非物质文化遗产文化育人体系的研究与实践”(ND227891)。

摘　　要：湘菜历史文化底蕴深厚,具有浓郁的地方风味特色。长期以来,人们对湘菜质感内涵本质的认识还处于模糊状态,基于饮食美学理念下,对湘菜质感特征和形成因素进行阐述,从湖湘饮食文化、湘菜技艺、烹饪科学和艺术等角度,剖析湘菜质感美的表现形式,成为提升湘菜整体美学价值的重要途径,对湘菜的发展与创新具有重要意义。As an important indicator,texture constitutes an unmistakable characteristic of Hunan dishes.For a long time,however,people only had a fuzzy idea about it.Based on aesthetic principles,this paper explores the characteristics and evolution of the texture of Hunan cuisine and analyzes its exterior beauty from Hunan culinary culture,cooking techniques,cooking science,art and other angles.The authors contend that such research can promote development of Hunan cuisine as it is beneficial to enhancing its overall aesthetic value.

关 键 词：饮食美学 湘菜 质感 特征 表现形式 

分 类 号：TS972.182.64[轻工技术与工程]