摘要
豆腐是人们喜食的一种大众食品,家喻户晓的普及程度及其作用为其赢得了"国菜"的美誉。豆腐的尊显地位使得人们不得不考其源起。目前此类研究主要集中于"豆腐是否起源于淮南王刘安"这一问题上。其实,起源问题是研究豆腐文化的关键,为豆腐产业的进一步发展提供依据。合成性饮食原料不会凭空产生,我们应该从原料的发展进程,原料食用技术发展的进程与社会发展影响的角度来研究豆腐的起源。
Tofu is a food popular to and with Chinese people so much that it gains the reputation as a-state food which makes it necessary to explore its origin. Present research mainly focuses on ＂whether or not Toufu was first made by King Huainan, Liuan＂. The origin of Toufu is actually an initial step which provides sound basis for further development of Toufu business. Since synthetic cooking materials are generally produced with intentions, we should study the origin of Toufu from raw material development, cooking technology of raw material and its social influences.
出处
《扬州大学烹饪学报》
2011年第1期21-24,共4页
Cuisine Journal of Yangzhou University
关键词
豆腐
烹饪原料
烹饪工艺
饮食文化
Toufu
cooking material
cooking skill
cuisine culture
