Cuisine: the concept and its health and nutrition implications--a Hangzhou perspective.
Cuisine: the concept and its health and nutrition implications--a Hangzhou perspective.
复制标题
烹饪：概念及其对健康和营养的影响——杭州的视角。
DOI：
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发表时间：
2004
影响因子：
1.3
通讯作者：
R. Maclennan
中科院分区：
文献类型：
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作者：
Zhang Aizhen;Wu Yuhong;R. Maclennan
Cuisine is an activity that meets human physical and psychological needs. With the development of civilization, cuisine is an important component of culture and includes the dietary profession. However, each nation or each area has its own characteristic cuisine. There are eight major styles of Chinese cuisine, Hangzhou style is an important part of Zhe style. It was divided into two branches named 'Lake branch' and 'Town branch'. An ideal Chinese dish should satisfy in terms of colour, aroma, taste, shape, texture and sustenance. But nowadays, people pay more attention to other aspects of dishes than sustenance. It is estimated that food and beverages will cost up to 570 billion RMB (about 69 billion US dollars) in China this year. The incidence of chronic diseases also increases year after year. There are 40 million diabetic and 70 million obese persons in China. Hence it is important to make efforts to promote in-depth knowledge of cooking and nutrition.
