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《中国食经》,已于今年二月正式出版。由上海文化出版社,组织全国烹饪界、医药界、文化界的有关著名学者,专家撰稿,经过将近十年时间的努力,终于问世,这是我国饮食文化发展史中的一件大事。 《中国食经》是以总结和弘扬中华民族优良的传统饮食文化为其特点,内容涉及整个社会饮食文化发展的全过程。全书共180万字,分为综论、食史篇、食论篇、食料篇、食艺篇、食珍篇上、食珍篇下、食养篇、食俗篇、食礼篇、食事篇、食典篇以及附录等12个部分,都系统而全面地阐述了中华饮食文化的发展历程,以及
The Chinese Food Classic was officially published in February this year. By the Shanghai Culture Press, the organization of the national cooking industry, the pharmaceutical industry, the cultural sector of the well-known scholars, experts contribute articles, after nearly 10 years of hard work, finally come out, this is the history of the development of our diet culture is a major event. The “Chinese Food Classic” is characterized by its summation and promotion of the fine traditional Chinese food culture, which covers the whole process of the development of food culture in the entire society. The book is a total of 180 words, is divided into review, food history articles, food articles, food articles, food articles, food Jane articles, food Jane articles, edible articles, food articles, food ceremony articles, Codex articles and appendices and other 12 parts, all systematically and comprehensively expounded the development of Chinese food culture, and