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  • ISBN:9787520815109
  • 装帧:一般胶版纸
  • 册数:暂无
  • 重量:暂无
  • 开本:其他
  • 页数:350
  • 出版时间:2021-11-01
  • 条形码:9787520815109 ; 978-7-5208-1510-9

内容简介

该书涵盖了鲁班工坊团队开发的中国饮食礼仪文化、热菜制作、面点制作、盘饰及冷菜制作、津派面塑等5个模块的教学资源,可以让外国读者从历史、文化和哲学等角度,多层面的了解中国烹饪,从而更深入地了解中餐烹饪艺术。中国饮食礼仪文化主要介绍了中国饮食的起源与发展、中国传统饮食结构和指导思想、中国菜肴的分类和流派、日常食俗、节日食俗、礼仪食俗、天津民风食俗、宴会礼仪文化、宴会中的茶、酒文化;热菜制作通过介绍刀具的种类、不同刀法技巧、中式热菜菜品的制作方法等展现了不同菜系的特点和烹饪文化底蕴;盘饰及冷菜制作主要介绍了冷菜的烹调方法、盘饰制作以及具有地域代表性菜品的制作过程,使学习者能够通过菜例介绍掌握冷菜的制作技巧;面点制作部分主要介绍了各种面团和面点的制作方法;津派面塑主要介绍了面塑的基本技法,以及各种题材面塑的制作与保存方法,让学习者可以感受到中国饮食文化的博大精深,更深层次地推进了中英双方文化互融。

目录

Forward Introduction to Lu Ban Workshop Project in the UK Part One: Chinese Food Culture Chapter 1 The Evolution of Chinese Food Culture Section 1 The Budding Period 1.1 The Development of Food Culture During the Budding Period 1.2 The Characteristics of the Budding Period Section 2 The Formation Period 2.1 Further Development of Agriculture Broadened Food Sources 2.2 Specialised Craftsmanship Allowed Culinary Tools to Upgrade Constantly 2.3 Innovation in Culinary Techniques Led to the Creation of a Greater Variety of Cuisine 2.4 Initial Form of Banquets and Food Market Started to Emerge Section 3 The Development Period 3.1 Food Sources Continued to Increase 3.2 New Breakthroughs in Energy Sources, Cooking Utensils, and Tableware 3.3 Constant Innovation in Culinary Skills 3.4 The Popularity of Banquets and Food Markets 3.5 The Improvement in Chinese Dietary Theory Section 4 The Maturation Period 4.1 Extensive Food Sources 4.2 Exquisite Tableware 4.3 A Relatively Complete System of Culinary Skills 4.4 The Emergence of Regional Cuisines 4.5 The Establishment of a Complete Banquet Culture Section 5 The Contemporary Period 5.1 Advanced Kitchen Appliances 5.2 Industrialisation of Food Production 5.3 Food Sources Continue to Grow 5.4 Exchange of Culinary Resources Nationally and Globally 5.5 The Trend of Chinese Food Development Chapter 2 The Characteristics of Chinese Food Culture Section 1 Characteristics of Chinese Food Culture 1.1 A Wide Range of Cooking Ingredients and Superb Culinary Skills 1.2 A Wide Range of Cuisine Styles 1.3 A Manifestation of Chinese Culture 1.4 Combined Effect of Food and Medicine for Yangsheng (Nourishing Life) Section 2 The Guiding ldeology of Chinese Traditional Diet 2.1 Contents and Embodiment 2.2 The Development of Food Science in Modern China Section 3 Traditional Chinese Diet Composition 3.1 Traditional Chinese Diet Composition 3.2 The Validation and Limitation of Chinese Traditional Diet Composition Chapter 3 The Classification of Chinese Cuisine Section 1 The Classification of Chinese Cuisine from a Historical Perspective 1.1 Folk Cuisine 1.2 Imperial Court Cuisine 1.3 Scholar-officials Family Cuisine 1.4 Temple Cuisine 1.5 Ethnic Cuisine 1.6 Marketplace Cuisine Section 2 Schools of Chinese Cuisine 2.1 Sichuan Cuisine 2.2 Shandong Cuisine 2.3 Jiangsu Cuisine 2.4 Guangdong Cuisine 2.5 Beijing Cuisine Chapter 4 Chinese Food Related Folk Customs and Etiquettes Section 1 Daily Food Customs 1.1 Key Features of Chinese Daily Food Customs 1.2 Daily Food Customs of Han Chinese Section 2 Food Related Folk Customs in Festivals …… Part Two: Ingredients & Equipment. Part Three: Chinese Culinary Techniques
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作者简介

天津市经济贸易学校2020年11月与原天津市第二商业学校合并成立了新的天津市经济贸易学校(天津市烹饪技术学校。),原第二商业学校始建于1975年,是一所集中专教育、技工教育、成人教育为一体的国办全日制,现在的天津市经济贸易学校是一所综合性中等职业技术学校,是久负盛名的津门烹饪教育**校。学校以培养烹饪餐旅、信息技术、商贸管理等高、中级技能型人才为主要目标,面向全国招收初、高中毕业生。学校师资力量雄厚、教学设施先进、地理位置优越,各专业学生经专业学习与训练,除获得毕业证书外,还可取得相应的职业资格证书。莘莘学子遍布海内外,享有“津门烹饪**校”的美誉。

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