桑蚕文化在地方宴席设计中的探究与应用  

The Research and Application of Silkworm Culture in the Design of Local Banquets

作　　者：熊荣园 冯飞 王怀禹[1] 谢君宪 邓文娟 师海军 XIONG Rongyuan;FENG Fei;WANG Huaiyu;XIE Junxian;DENG Wenjuan;SHI Haijun(Nanchong Vocational and Technical College,Nanchong 637000;Sichuan Tourism University,Chengdu 610000;Nanchong Culinary Association,Nanchong 637000)

机构地区：[1]南充职业技术学院,南充637000 [2]四川旅游学院,成都610000 [3]南充市烹饪协会,南充637000

出　　处：《食品工业》2023年第4期275-278,共4页The Food Industry

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心科研项目(CC22Z09)。

摘　　要：桑蚕有着很高的实用价值和丰富的文化内涵,桑蚕主题宴席菜肴以蚕桑为主要元素,本着“荤素搭配、口味调和、烹饪得当、营养齐备”的搭配原则,设计的宴席菜肴包括1盘冷菜拼盘(含四味美碟、四调味)、8道热菜、2道汤羹、2道面点、1盘水果拼盘。桑蚕宴席借助桑蚕文化向更多来访宾客宣传南充地方饮食文化、弘扬南充的人文精神、展示南充的城市形象,推动餐饮业、旅游业和桑蚕产业的进一步发展,进而促进经济的发展,提升城市的知名度和影响力。Silkworm has high practical value and rich cultural connotation.The silkworm themed banquet dishes take silkworm as the main element,follow the principle of“meat and vegetable combination,harmonious taste,proper cooking,and complete nutrition”.The banquet dishes include 1 plate of cold dishes(including four delicious dishes and four seasonings),8 hot dishes,2 soup soups,2 pastries,and 1 plate of fruit platter.With the culture of mulberry silkworms,the banquet promotes the local food culture of Nanchong,the humanistic spirit of Nanchong,and the city image of Nanchong to more visiting guests.This is to promote the further development of catering,tourism and silkworm industry,thereby promoting economic development and enhancing the popularity and influence of the city.

关 键 词：桑蚕 文化 地方宴席 设计 

分 类 号：TS972.322[轻工技术与工程]