扬州大学烹饪学报
颺州大學烹飪學報
양주대학팽임학보
CULINARY SCIENCE JOURNAL OF YANGZHOU UNIVERSITY
2012年
2期
5-11
,共7页
饮食文化%中华饮食%中国烹饪%非物质文化遗产%申遗
飲食文化%中華飲食%中國烹飪%非物質文化遺產%申遺
음식문화%중화음식%중국팽임%비물질문화유산%신유
catering culture%Chinese dietary%Chinese cooking%intangible cultural heritage (ICH)%applica-tion for ICH
中国烹饪是作为非物质文化遗产的中国饮食的核心内容之一。中国在申报世界非物质文化遗产代表作时,最恰当的名称当是“中国烹饪”。中国烹饪的三大技术要素,即刀工、火候和调味,都体现了中华民族的特征。天人合一、崇尚和谐、和而不同、合欢包容、融合统一等中国自古就有的人文精神和伦理原则,在中国烹饪的技术体系中都得到了充分体现。
中國烹飪是作為非物質文化遺產的中國飲食的覈心內容之一。中國在申報世界非物質文化遺產代錶作時,最恰噹的名稱噹是“中國烹飪”。中國烹飪的三大技術要素,即刀工、火候和調味,都體現瞭中華民族的特徵。天人閤一、崇尚和諧、和而不同、閤歡包容、融閤統一等中國自古就有的人文精神和倫理原則,在中國烹飪的技術體繫中都得到瞭充分體現。
중국팽임시작위비물질문화유산적중국음식적핵심내용지일。중국재신보세계비물질문화유산대표작시,최흡당적명칭당시“중국팽임”。중국팽임적삼대기술요소,즉도공、화후화조미,도체현료중화민족적특정。천인합일、숭상화해、화이불동、합환포용、융합통일등중국자고취유적인문정신화윤리원칙,재중국팽임적기술체계중도득도료충분체현。
As the core of Chinese dieting which has been recognized as intangible cultural heritage, Chinese cooking is most appropriate for applying for "masterpieces of intangible heritage". The three technical ele ments for Chinese cooking are fine slicing techniques, duration and degree of heating, and seasoning, each of which embodies characteristics of the Chinese people. Harmony between the Heaven and human, advocating harmony, unity without uniformity, congeniality and inclusiveness, fusion and unity. All these humanistic spirits and ethical principles since ancient China are given full expression by the technical systems of Chinese cooking.