한국식품조리과학회:학술대회논문집 (Proceedings of the Korean Society of Food and Cookery Science Conference)
- 한국식품조리과학회 2004년도 학술대회
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- Pages.17-27
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- 2004
HEALTH ASPECT OF CHINESE CULINARY CULTURE TRADITIONAL CHARACTERISTICS AND CURRENT ISSUES
- Fan, Zhihong (School of Food Science and Nutritional Engineering, China Agricultural University)
- 발행 : 2004.10.01
초록
Traditional Chinese cuisine, which is highly evaluated with respect of taste and techniques, is built based on a sound healthy philosophy and distinct dietary culture, with emphasis on the unity of human beings and nature. The traditional cuisine utilized food materials according to the physical status and seasons, which is still a valuable principle in the modem diet. According to relevant research, the nutrient retention in Chinese cooking is acceptable. However, following the rapid growth of domestic economy, the Chinese diet is in danger of losing its original merits, especially when eating out. The excessive desire for food enjoyment leads to a rapid increase in the prevalence of obesity and chronic disease. It is a critical point to review the characteristic of traditional Chinese cuisine and lead the trend to a healthy direction.