摘要
中式面点作为中华传统饮食文化的集中表现,集色香味于一体,发展至今,在种类、形式、样式等方面均有着很大的提升,而西式面点则更加注重视觉感受,具备更高的观赏价值,往往能够凭借独具创意的造型设计获取到人们的关注。整体来看,中式和西式面点各自注重的方向存在差异,二者各有自身的特色,但在新时期,面点食品也需要通过创新的方式来适应人们日益变化的饮食需求,同时为饮食文化的现代化发展提供动力。因此,本文将结合中西式面点的理念和特征系统分析当前时代下中西式面点制作的创新发展思路,为饮食文化的发展提供参考建议。
As the concentrated expression of Chinese traditional food culture,Chinese pastry integrates color,flavor and flavor.Up to now,it has been greatly improved in terms of type,form and style,while Western pastry pays more attention to the visual experience and has higher ornamental value.It can often get people’s attention by virtue of unique and creative modeling design.On the whole,there are differences in the direction of Chinese and Western pastries,which have their own characteristics.However,in the new era,pastry food also needs to adapt to people’s changing dietary needs through innovative ways,and provide power for the modern development of dietary culture.Therefore,combined with the concept and characteristics of Chinese and Western pastry,this paper will systematically analyze the innovative development ideas of Chinese and Western pastry making in the current era,so as to provide reference and suggestions for the development of food culture.
作者
陈成成
CHEN Chengcheng(Jiangsu Xuzhou Technician College,Xuzhou 221000,China)
出处
《食品安全导刊》
2022年第22期190-192,共3页
China Food Safety Magazine
关键词
新时期
中西式面点制作
创新发展
new period
Chinese and Western pastry making
innovation-driven development
