“菜系文化”的此消彼长与淮扬菜产业建设再议——淮扬菜系基础理论研究之三  

The Change of the “Cuisine Culture” Development and the Reconsideration of Huaiyang Cuisine Industry Construction: A Study of the Theoretical Basis for “Huaiyang Cuisine”

作　　者：蔡铁鹰[1] 王旭华[2] 于云 CAI Tie-ying;WANG Xu-hua;YU Yun(College of Liberal Arts,Huaiyin Normal University,Huai’an Jiangsu 223300,China;Jiangsu Food&Pharmaceutical Science College,Huai’an Jiangsu 223001,China;Huai’an Grand Canal Cultural Planning Office,Huai’an Jiangsu 223300,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223002 [3]淮安市大运河文化带规划建设管理办公室,江苏淮安223001

出　　处：《淮阴工学院学报》2022年第6期1-6,共6页Journal of Huaiyin Institute of Technology

基　　金：淮安市社科研究“淮扬菜烹饪文化”专项课题重点项目(HYA-20-1)。

摘　　要：菜系文化在中华美食的全球交流中起到了重要作用,成为美食传播的灵魂。联合国教科文组织评定“美食之都”的标准和实践,都包含着鲜明的菜系文化。由于交通、物产、科技等条件的变化,中华美食出现了更多更广泛的交融,在大众餐饮中一定程度上淡化了菜系的风味特征,菜系文化的灵魂作用也在某些地方政府的规划、建设意见中被符号化。成都《建设国际美食之都五年行动计划2021-2025》中以菜系文化为灵魂的发展目标、对各种菜系文化包容开放的气度、具体可行的措施对淮扬菜产业发展有一定启示,也对淮安未来的淮扬菜产业发展规划制定提出一些建设性意见。Cuisine culture plays an important role in the global communication of Chinese food and becomes the soul of food dissemination. The criteria and practice of UNESCO’s assessment of "Gastronomic capital" contain distinctive cuisine culture. Due to the changes in transportation, products, technology and other conditions, more and more Chinese food have fused extensively;the flavor characteristics of different cuisines, to some extent, have gradually gone in the public catering. The soul role of cuisine culture tends to be signified in some local governments’ planning and construction advice. The development goal with the cuisine culture as soul, and the inclusiveness and openness toward different cuisine cultures and the concrete, feasible measures shown in2021-2025 Five-year Action Plan for Building Chengdu an International Gastronomic Capitalhas some enlightenment in the development of Huaiyang cuisine, and raises some constructive suggestions on making developing plan of future Huaiyang Cuisine Industry.

关 键 词：中华美食 菜系文化 淮扬菜系 产业建设 

分 类 号：TS971[轻工技术与工程]