| 中国菜点命名方法与规范化研究 |
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| 引用本文： | 于振涛,怀丽华.中国菜点命名方法与规范化研究[J].南宁职业技术学院学报,2011(4):1-3. |
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| 作者姓名： | 于振涛 怀丽华 |
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| 作者单位： | 天津青年职业学院烹饪系;天津商业大学商学院; |
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| 摘 要： | 对中国八大菜系菜点名称的命名方法进行研究,可以发掘其中的深厚文化内涵,并使菜点命名规范化,有利于树立优秀餐饮品牌,参与国际餐饮市场竞争。
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| 关 键 词： | 中国菜点 命名方法 规范化 饮食文化 |
Research on Nomenclature and Standardization of Chinese Cuisine |
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| YU Zhen-tao HUAI Li-hua.Research on Nomenclature and Standardization of Chinese Cuisine[J].Journal of Nanning Polytechnic,2011(4):1-3. |
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| Authors: | YU Zhen-tao HUAI Li-hua |
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| Institution: | YU Zhen-tao1 HUAI Li-hua2 (1.Department of Cooking Technology,Tianjin Youth Vocational College,Tianjin,300191,China,2.Business School,Tianjin Business University,300140,China) |
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| Abstract: | China is a country with deep and sophisticated catering culture.There are over ten thousand categories of famous dishes in eight regional cuisines in China,whose names represent the Chinese catering culture by recording the raw materials and cooking style,vividly conveying the Chinese aesthetic principles,cultural psychology.The research on famous dishes in eight regional cuisines in China can excavate their deep and profound cultural connotation and standardize their nomenclature,thereby contributing to de... |
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| Keywords: | Chinese cuisine nomenclature standardization catering culture |
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