中西式烹饪技法的对比与融合创新  

The Contrast and Fusion Innovation of Chinese and Western Cooking Techniques

作　　者：汪强 WANG Qiang(Nanjing University of Finance and Economics,Nanjing 210023,China)

机构地区：[1]南京财经大学,江苏南京210023

出　　处：《食品安全导刊》2024年第28期128-131,共4页China Food Safety Magazine

摘　　要：在全球化背景下,饮食文化的交流变得日益频繁,中西方烹饪技法的融合正成为当代餐饮业发展的关键趋势之一。这种融合不仅反映了文化交流的深度,也体现了人们对多元化饮食体验的追求。研究中西方烹饪技法的差异与创新融合,对于推动烹饪艺术的进步、满足消费者多样化需求、推动餐饮产业的升级转型具有重要意义。本文通过分析中西方烹饪技法的特点和差异,探讨它们融合创新的可能性和未来方向。以期为厨师、餐饮企业和美食爱好者提供有价值的参考,为跨文化的交流和创新实践提供新的视角和启发。In the context of globalization,the exchange of food culture has become increasingly frequent,and the integration of Chinese and Western cooking techniques is becoming one of the key trends in the development of contemporary catering industry.This fusion not only reflects the depth of cultural exchange,but also embodies people’s pursuit of diverse dietary experiences.Studying the differences and innovative integration of cooking techniques between the East and the West is of great significance for promoting the progress of culinary arts,meeting diverse consumer needs,and driving the upgrading and transformation of the catering industry.This article analyzes the characteristics and differences between Chinese and Western cooking techniques,and explores the possibility and future direction of their integration and innovation.In order to provide valuable references for chefs,catering enterprises,and food enthusiasts,and to offer new perspectives and inspirations for cross-cultural communication and innovative practices.

关 键 词：中西方烹饪 烹饪技法 文化融合 创新 饮食文化 

分 类 号：TS972.11[轻工技术与工程]