山东鲁菜的历史文化发展与改革创新  

Historical and Cultural Development and Innovation of Shandong Cuisine

作　　者：赵晓燕[1] 张晓伟[1] 刘红开[1] 王萌[1] ZHANG Xiaoyan;ZHANG Xiaowei;LIU Hongkai;WANG Meng(School of Culture and Tourism,Jinan University,Jinan 250022)

机构地区：[1]济南大学文化和旅游学院,济南250022

出　　处：《食品工业》2023年第7期205-208,共4页The Food Industry

基　　金：山东省重点研发计划(2019QYTPY058);国家自然科学基金(21406133);济南大学教学研究项目(J1754);济南大学教学研究项目(JZC2133)。

摘　　要：中国的饮食文化源远流长,形成著名的“八大菜系”,而鲁菜系是其中一种非常重要的菜系。随着人们健康意识的不断增强,鲁菜烹饪更为注重营养,但是依然没达到现代社会的健康要求。针对鲁菜在当今饮食文化下存在问题,需要提升烹饪人员的健康意识,做到烹饪科学化。对鲁菜的发展历史、组成、主要特色、当今饮食文化下存在问题及对策和改革创新进行分析,以促进鲁菜的发展。Chinese food culture has a long history.The eight famous cuisines have been formed.Shandong cuisine is one of the most important cuisines.Shandong cuisine mainly focuses on the nutrition with the continuous enhancement of people’s health awareness.However,it still fails to meet the health requirements of modern society.In view of the problems of Shandong cuisine in today’s food culture,it is necessary to enhance the health awareness of cooking staff and to make cooking scientific.The history,composition and main characteristics,problems,countermeasures and innovation in today’s catering culture of Shandong cuisine are discussed in order to promote the its development.

关 键 词：山东鲁菜系 饮食文化 存在问题 改革创新 

分 类 号：TS971[轻工技术与工程]