摘要
中医饮食保健学,是烹饪专业学科建设中的重要组成部分。中国烹饪历来强调"以味为核心,以养为目的",然而在中国烹饪高等教育发展至今30多年过去了,中医饮食保健学这门学科在烹饪高等院校中却处境尴尬,在行业里大家也都一味地关注和追求食材和菜肴的"味",而忽视了"养"。
Chinese dietary health science is an important part of the discipline construction of cuisine specialty. Chinese cooking has always emphasized to take the taste as the core and preserving one＇s health as the objective. Chinese cuisine higher education has been developed for more than 30 years; however, Chinese Dietary Health Science is still in an awkward situation in culinary higher education colleges. In the culinary industry, people all tend to pursue and focus on the taste of the original materials of food and dishes, while ignore the health value.
关键词
烹饪学
学科建设
教学改革
cuisine
subject construction
teaching reform
