论美食兼及淮扬菜--贺《美食研究》改刊

Food and Huaiyang Cuisine: On the Anniversary of the Revamp of Journal of Researches on Dietetic Science and Culture

为祝贺《扬州大学烹饪学报》更名《美食研究》,讨论与美食相关的若干基本概念,冀以界定当代美食的基本内涵。中华饮食文化主流的核心思想是尊老爱幼,仁礼为先;以食养志,取之有道;足食节用,崇俭抑奢。完整的美食概念,寓含在饮食的物理、生理、心理、伦理、法理、哲理这"六理"之中。把优秀的中华美食放在"民族的、科学的、大众的"基点上,以关心广大人民的营养和健康为出发点,从而建立起具有民族和时代特色的美食理念和饮食美学。淮扬菜是中华美食的核心品种之一,淮扬名菜和风味小吃堪称中国地方风味之翘楚,然而当今其影响力、辐射力、创新力均有待提高,值得业内人士深思。

To celebrate the anniversary of the revamp of Journal of Researches on Dietetic Science and Culture, the paper discusses a couple of basic gastronomic concepts in the hope to define fundamentally what modern gastronomy is. The core of mainstream Chinese dietetic culture is giving food first to the old and the young, eating to cultivate interests in a proper way, eating sufficiently but advocating thrift. The gastronomic concetps are completely embodied in diet physically, physiologically, psychologically, ethically, logically and philosophically. To promote people＇ s nutrition and health, we should develop Chinese gastronomy into what is national, scientific and popular so as to establish gastronomy concepts and dietetic aesthetics with characteristics of the Chinese nation and modern times. As one of the most important kinds of Chinese gastronomy and the bellwether of local delicacies, Huaiyang cuisine has not exerted its expected influence, radiating capacity and creativity, which is worth pondering for people in the trade.