中西方食学异同研究——《厨房里的哲学家》与《随园食单》的美食思想对比

Studies on the Differences and Similarities between Chinese and the Western Catering Studies——A Comparison of The Philosopher in the Kitchen with Suiyuan Recipe in the Catering Ideas

19世纪初期的法国人布里亚—萨瓦兰是西方人尊奉的美食学鼻祖,他的传世名著《味觉生理学》(中译本叫《厨房里的哲学家》)被称为"两百年不衰的饮食圣经"。他略晚于中国袁枚,我们将《味觉生理学》和《随园食单》对照阅读,很容易体会到中西食学美食思想的异同。

Brillat· Savarin was a respected French founder of Gastronomy in the early 19th century, whose wellknown Taste Physiology, Chinese version of which is The Philosopher in the Kitchen, is referred to as Catering Bible popularly read for two hundred years. A comparative reading of Taste Physiology, and Suiyuan Recipe makes the differences and similarities between Chinese and the western catering studies easily understandable to us.