“中和”:传统烹调美性特征及其反思

The Aesthetical Characteristics of Traditional Cuisine Based on the Idea of "Being Moderate and Harmonious" and the Introspection upon Them

“中和”使中国人的烹饪活动一开始就在“和而不同”的哲学基础上打下了“以中为度”的美学烙印 ,先民们运用“调”的手段去转化五味之间、水火之间、原料性味之间等各式矛盾 ,折中而和。但这种情感色彩使中国餐饮管理缺少规则而难成章法 ,如不虚怀学西 。

Being moderate and harmonious' makes the Chinese culinary activities stamped with the aesthetical idea 'taking harmonious degree as the appropriate' on the philosophic basis of 'being harmonious but different' from the very beginning. Our ancestors transformed kinds of contradictions between five tastes, between water and fire, between properties and tastes and etc. by means of 'adjustment' and achieved harmony through eclecticism. It will be hard for Chinese food and beverage business to compete with the West if we are not able to be extremely open-minded in learning from the West.