烹饪美学在西式面点造型中的重要性分析  

Analysis of the Importance of Culinary Aesthetics in Western Pastry Design

作　　者：高丹丹 GAO Dandan(Jinhua Open University(Zhejiang Business School),Jinhua 321000,China)

机构地区：[1]金华开放大学(浙江商贸学校),浙江金华321000

出　　处：《食品安全导刊》2024年第10期149-151,共3页China Food Safety Magazine

摘　　要：本文深入探讨了烹饪美学在西式面点造型中的应用和重要性,着重分析了其理论基础、美学特征以及实践应用,强调了形状、色彩和质地在面点设计中的美学价值,揭示了顶级厨师如何通过美学元素提升食物的视觉和感官体验。烹饪美学不仅提高了西式面点的市场价值,还提高了消费者的用餐满意度,预示着未来烹饪艺术的创新方向。This article delves into the application and importance of culinary aesthetics in the shaping of Western-style pastries,focusing on analyzing its theoretical foundation,aesthetic characteristics,and practical applications,emphasizes the aesthetic value of shape,color,and texture in pastry design,revealing how top chefs enhance the visual and sensory experience of food through aesthetic elements.Culinary aesthetics not only increase the market value of Western-style pastries,but also deepen diners’satisfaction,heralding the innovative direction of future culinary arts.

关 键 词：烹饪美学 西式面点 造型设计 视觉艺术 感官体验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]