大食物观下地方饮食文化的要素与发展  

Elements and Development of Local Food Culture under the Big Food Concept

作　　者：徐娟芬 XU Juanfen(Jiaxing University,Jiaxing 314000)

机构地区：[1]嘉兴大学,嘉兴314000

出　　处：《食品工业》2024年第7期177-181,共5页The Food Industry

基　　金：浙江省社科联研究课题(编号:2024B027);浙江省社科联社科普及课题(编号:21KPW09YB);嘉兴市哲学社会科学规划课题(编号:JSKGH2023158)。

摘　　要：地方饮食文化受到地理环境和历史人文的双重影响,发展出特色风味。嘉兴地方文人的典籍著述了饮馔分类、饮食保健、制作技艺等,其饮食种类丰富,可分为米面制食、荤菜菜肴、果蔬类、酿造腌制类等,食物的原材料、制作技艺、视觉造型、味道特点、文化故事都独具特色。当地的民俗活动与食物随着时令节气而变化,是稻作农业文化的印记。在大食物观背景下,面对多元变化的需求,需以科技优化食品品质,以设计提升饮食体验,为地方饮食的发展谋划新策略。Local culinary culture is influenced by both geographical environment and historical culture,resulting in the development of distinctive flavors.The classics of local literati in Jiaxing describe the classification of food and drink,dietary health,and cooking techniques.Their diets are diverse and can be divided into rice noodle dishes,meat dishes,fruits and vegetables,brewing and pickling.The raw materials,cooking techniques,visual design,taste characteristics,and cultural events of food are all unique.The local folk activities and food vary with the seasons,which is the imprint of rice farming culture.In the context of the big food concept,in the face of diverse and changing demands,we need to use technology to optimize food quality,use design to enhance the dining experience,and plan new strategies for the development of local cuisine.

关 键 词：饮食文化 大食物观 嘉兴 地方特色 文化要素 

分 类 号：TS971[轻工技术与工程]