中华食学两高峰:《中国食谱》《随园食单》——从袁枚到杨步伟

Two Peaks of Chinese Dietology: How to Cook and Eat in Chinese & Suiyuan Shidan:From Yuan Mei to Buwei Yang Chao

中华食学的历史发展经历了传统与近现代两个阶段,这两个阶段基本是以各种记录方式的"菜谱"为其主要资讯源;前者以袁枚的《随园食单》(初版1792年)为历史性标志,杨步伟的《中国食谱》(初版1945年)则是后者的典范。它们形成了当代中华食学之前的两座历史高峰。

Evolution of Chinese dietology has undergone two phases:traditional&modern/contemporary ones,both of which basically take various documentary recipes as main source of information.Yuan Mei’s Suiyuan Shidan(first edition1792)marks the former and Buwei Yang Chao’s How to Cook and Eat in Chinese(first edition1945)the latter.They have formed the two historical culinary peaks ahead of modern Chinese dietology.