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論食:關於中華烹飪的十面論述

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論食:關於中華烹飪的十面論述
Product Code:
120848
Model:
9789866527197
Product by:
賽尚圖文
Status:
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EM - RM 12.72
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Product Information

ISBN: 9789866527197

出版日期: 2011-01-16

作者: 熊四智

裝訂: 平裝.單色印刷.544頁.

 

  此書極力倡導飲食與文化的結合,認為飲食業的競爭,最終是文化的競爭。因此,彰顯文化特色,突出文化意蘊應是現代餐飲業的時代要求,唯其如此,中國烹飪文化才能在實踐中得到發揚光大。通過本書,您將輕鬆了解中國烹飪體系、理論與概況,還有中國飲食文化的特色美。

  作為重慶人的熊四智先生,對川菜發展的貢獻是不能不被提及的。上世紀,他策劃參與編撰的《川菜烹飪事典》,是大陸第一部介紹、總結地方菜系發展歷史、烹調技藝和烹飪科學知識的工具書,為川菜文化的系統研究打下了理論基礎。

  熊四智提出「食在中國,味在四川」的觀點以及對川菜味型和技法的理論總結,不但擴大了川菜的影響,也豐富和發展了川菜文化的內涵。

  年逾花甲的熊四智先生,為了自己所鍾愛的事業,至今仍是壯心不已,筆耕不輟。本論文集是熊四智先生幾十年心血的凝結,是熊先生在飲食烹飪學術之路上艱辛跋涉的足跡。此書內容有以下特點:

  一是以論文為主。從400餘篇文章中選出最能代表熊四智先生學術觀點的文章。

  二是以序跋為輔。主要搜集熊四智先生為自己的專著和他人的專著寫的序跋,並兼及一些書評文章。

  三是以評論為補。選取報刊雜誌等媒體對熊先生及其學術活動的評論。

  四是以書目為附。羅列熊四智先生出版的獨著、合著的圖書目錄。



作者簡介

熊四智(1937-2007)

  四川重慶人,中國烹飪飲食文化學者,美食家。

  對中國烹飪文化、科學、藝術和巴蜀飲食文化進行深入的探索,並對中國十大聖人的飲食文化有深入研究。

  著有《中國烹飪學概論》、《中國人的飲食奧秘》、《說食-關於中華美食的十面解讀》等三十多部著作,尤以《中國人的飲食奧秘》一書的出版在飲食文化界產生了廣泛的影響。

論食:關於中華烹飪的十面論述
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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 

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