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中華烹飪學基本原理
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中華烹飪學基本原理 
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ISBN: 9789866527364
Author: 季鴻崑
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作者:季鴻崑
出版社:賽尚圖文
出版日期:2016年07月08日
語言:繁體中文
版別:初版
装订:平裝
页数:280
印刷:單色印刷
分級:普級
ISBN:9789866527364

內容簡介

烹飪這門科學
「大科學家不願幹,小科學家幹不了」!


本書以烹飪科學為主


闡述烹飪技術三要素:刀工、火候和調味(這是中華烹飪的核心)。用近現代科學和思維的方法總結五千年來中國烹飪技術的多樣性與複雜性,把各個地域飲食活動中的名稱不同的烹飪技法概括入烹飪技術三要素,統一當代各地餐飲行業中多種不同的表述形式。



加大對烹飪營養科學的闡述力度


尤其是對「傳統營養學」核心內容的闡述,應用近現代的營養學、食品科學、物理、化學,把「營衛學說」真正放到恰當的位置,澄清了在很長一段時間內把「養助益充」的中餐膳食結構模型當作「傳統的營養理論」的錯誤。



綜論飲食文化與美學


這一部分有較大的創新,不僅闡述了筆者在飲食與美學認識的進步,也較多地引用了其他學者的學術成果,特別是對最近十幾年出現的新情況和爭論,完全沒有回避,筆者完整而具體的闡述了自己近20年來的研究心得。
 



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