| 浅谈南宋时期两浙地区饮食制作的特点 |
| |
| 引用本文： | 董杰,曹金发.浅谈南宋时期两浙地区饮食制作的特点[J].皖西学院学报,2009,25(3):104-107. |
| |
| 作者姓名： | 董杰 曹金发 |
| |
| 作者单位： | 1. 宿州学院,社会科学与管理工程系,安徽,宿州,234000
2. 安徽大学,历史系,安徽,合肥,230039 |
| |
| 基金项目： | 安徽省教育厅人文社会科学研究项目 |
| |
| 摘 要： | 南宋时期,两浙地区作为全国经济最发达的地区,饮食业也随之繁荣起来。在食品制作方面呈现出以下特点：食品制作力求新鲜洁净;腌腊加工发达,调味品消费量大;南北风味互相融合;素食成为重要的组成部分;食疗思想贯穿于食品制作当中。
|
| 关 键 词： | 南宋 两浙 饮食制作 |
On The Characters of Liangzhe Diet Making During Nansong Dynasty |
| |
| DONG Jie,CAO Jin-fa.On The Characters of Liangzhe Diet Making During Nansong Dynasty[J].Journal of Wanxi University,2009,25(3):104-107. |
| |
| Authors: | DONG Jie CAO Jin-fa |
| |
| Institution: | DONG Jie, CAO Jin-fa (1. Department of Social Science and Management Engineering, Suzhou University, Suzhou 234000, China; 2. Department of History ,Anhui University, He f ei 230039, China) |
| |
| Abstract: | During Nansong Dynasty, as the most economically developed regions of the country, the catering industry of Liangzhe region also flourished. The characters of Liangzhe diet making included freshness and cleanliness, pickled foods and condiment being popular, mutual influence among kinds of flavors, vegetarian food being important and dietotherapy idea being expressed. |
| |
| Keywords: | Nansong Dynasty Liangzhe iet making |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
