摘要
周代食艺在厨师、菜品和工序上,都达到了较高的水平。传说中的厨祖伊尹不仅是一位技艺高超的厨师,而且还提出了关于食品本味和食器烹调的重要理论;"八珍"是产于周代宫室的代表性菜品,其制作有严格的程序和水准要求,反映了中国早期食品艺术所达到的很高的生活理念与感受水准。
Food art of chef＇ s techniques, dish quality and producing procedures in Zhou Dynasty had reached a high level. ＂Yi Yin＂ was a skilled chef in legend and put forward some important theories about original flavor and dinnerware as well. ＂Eight Rarity＂, strict in procedure supervision and quality control, was a representative dish produced in the royal palace of Zhou Dynasty, which reflects food art of high-standard life concepts and experience standards in ancient China.
出处
《扬州大学烹饪学报》
2010年第3期27-29,40,共4页
Cuisine Journal of Yangzhou University
关键词
周代
伊尹
八珍
饮食文化
食品艺术
Zhou Dynasty
Yi Yin
Eight Rarity
catering industry
food art
