探析邵万宽对《金瓶梅》饮食菜点技艺的研究

A Discussion on SHAO Wan-kuan's Research on Dish Cooking Skills in The Golden Lotus

邵万宽先生研究饮食文化30多年,立足烹饪专业,力图从中国古典文献中探寻中国烹饪技艺和饮食文化。邵先生对《金瓶梅》饮食文化的研究,从技术层面、社会层面分析金瓶梅菜谱的特点、金瓶梅菜肴烹调技艺的特色及其贡献。邵先生跨学科、多视角的研究,给予烹饪和饮食文化爱好者很多启示。

Mr. SHAO Wan-kuan has been dedicated to catering culture studies for over 30 years. Based on culinary arts major, he strives to explore Chinese culinary arts and catering culture from Chinese classical literature. Starting with Mr. SHAO＇s catering culture studies in his works of The Golden Lotus, an analysis is conducted on the characteristics of the manu and culinary arts in The Golden Lotus from the aspects of technology and society. Mr. SHAO＇s cross-disciplinary and multi-perspective research provides a great deal of enlightenments for culinary arts and catering culture lovers.