摘要
渝菜,是在巴渝大地超过5000年饮食历史中发展形成,经由政府确立的省籍地域官方菜系,是中国菜国家饮食体系的重要组成。渝菜的形成与确立是基于历史、政治、社会、经济、民生等诸多因素的综合需要,渝菜具有科学性、规范性、系统性、可行性。打造渝菜品牌,发展渝菜产业,需要从学科体系建设、本土原料体系打造、餐饮实业体系发展、人才培养体系完善等方面发力。通过发展渝菜作为,不断实现人民对美好生活向往的途径,并实现以渝菜建设重庆世界美食之都。
Chongqing cuisine is an official cuisine established by the government in the provinces and regions in the history of more than 5,000 years of food in Bayu,as an important component of the national diet system of Chinese cuisine.The formation and establishment of Chongqing cuisine is based on the comprehensive needs of many factors such as history,politics,society,economy,and people’s livelihood.Chongqing cuisine is scientific,standardized,systemic and feasible.To build the Chongqing cuisine brand and develop the Chongqing cuisine in⁃dustry,we need to work hard in terms of discipline system construction,local raw material system creation,cater⁃ing industry system development,and talent training system improvement.Through the development of Chongq⁃ing cuisine as a way to continuously realize the people’s yearning for a better life,and to realize Chongqing’s world gourmet capital with Chongqing cuisine.
作者
石自彬
Shi Zi-bin(Collaborative Innovation Center of Foodology Studies,Chongqing Business Vocational College,Chongqing 401331,China;Chongqing’s Culinary Research Institute of Chongqing Cuisine,Chongqing 401331,China)
出处
《南宁职业技术学院学报》
2020年第6期16-21,共6页
Journal of Nanning College for Vocational Technology
基金
重庆市教育委员会人文社科项目“‘长江经济带’国家战略背景下重庆美食之都可持续发展研究”(17SKG293)。
关键词
重庆
渝菜
菜系理论
科学性
Chongqing
Chongqing cuisine
cuisine theory
scientific
