本文選題：潮菜 + 潮文化��； 參考：《熱帶地理》2013年02期

【摘要】：從文化地理學(xué)角度解釋了潮菜起源于潮汕平原,經(jīng)歷了后來(lái)者居上的發(fā)展進(jìn)程;潮菜美食文化的核心區(qū)是潮汕地區(qū),而其發(fā)展的關(guān)鍵節(jié)點(diǎn)是香港,是香港的潮商崛起催生了潮菜走向高檔化和精美化,且潮菜隨著"潮汕人"的遷移而擴(kuò)散到世界各地,從而使潮菜形成潮汕本土、香港和東南亞風(fēng)味三足鼎立的格局;潮菜的發(fā)展及其特點(diǎn)與自然地理環(huán)境、人文地理環(huán)境和經(jīng)濟(jì)環(huán)境密切相關(guān);其文化景觀主要體現(xiàn)在潮菜筵席的型、味與程序特點(diǎn)上;提出潮菜的未來(lái)發(fā)展要注重提倡健康理念、提高文化品位、提煉潮菜精神和提高競(jìng)爭(zhēng)力。
[Abstract]:From the perspective of cultural geography, this paper explains the origin of Chaozhou vegetables in Chaoshan Plain and goes through the process of development in which the later came to the top. The core area of Chaozhou cuisine culture is Chaoshan area, and the key point of its development is Hong Kong. It was the rise of tide merchants in Hong Kong that gave birth to the trend of Chaozhou vegetables towards high grade and exquisite, and the tide vegetables spread to all parts of the world with the migration of Chaoshan people, thus making the tide vegetables form the local Chaoshan region, Hong Kong and Southeast Asia flavor three-legged pattern; The development and characteristics of Chao Cai are closely related to the natural geographical environment, the humanistic geographical environment and the economic environment; its cultural landscape is mainly reflected in the type, taste and procedural characteristics of the tide dish banquet; and it is proposed that the future development of the tidal dish should focus on promoting the concept of health. Improve cultural taste, refine the spirit of tide vegetables and improve competitiveness.
【作者單位】： 韓山師范學(xué)院;
【基金】：廣東省社科聯(lián)地方歷史文化特色項(xiàng)目:餐飲文化軟實(shí)力及其要素模型研究——以潮州菜為例(批準(zhǔn)號(hào):2012-DF-02)
【分類號(hào)】：K901.6;TS971

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相關(guān)期刊論文 前10條

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本文編號(hào)：1806686