论西方美学原则在西式面点造型中的应用  

On the Application of Western Aesthetic Principles in the Shaping of Western Pastries

作　　者：廖云丽 LIAO Yunli(Guangxi Fisheries and Animal Husbandry School,Nanning 530000,China)

机构地区：[1]广西水产畜牧学校,广西南宁530000

出　　处：《现代食品》2024年第14期39-41,共3页Modern Food

摘　　要：本研究通过结合相关实例,探讨了西方美学理论与西式面点艺术之间的相互影响与融合,分析了西方美学原则在西式面点造型中的体现和应用,以及这些原则如何影响面点师的创作思路和消费者的审美体验。This study explore the mutual influence and fusion between western aesthetic theory and Western pastry art based on relevant examples,analyze the embodiment and application of western aesthetic principles in Western pastry modeling,and how these principles affect the creative ideas of pastry chefs and the aesthetic experience of consumers.

关 键 词：美学 西式面点 造型 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]