关于烹饪“是文化、是科学、是艺术”的商榷

楚雄师范学院学报 ›› 2021, Vol. 36 ›› Issue (1): 21-24.

关于烹饪“是文化、是科学、是艺术”的商榷

陈学智

中国食文化研究会,北京 102218

出版日期:2021-03-25 发布日期:2021-03-25

My Opinion on Nature of Cooking： a Culture, a Science or an Art

CHEN Xuezhi

Chinese Food Culture Research Association, Beijing 102218

Online:2021-03-25 Published:2021-03-25

摘要/Abstract

摘要： 本文对业界某高层人物1992年提出的“烹饪是科学、是艺术”的观点,依据科学、艺术两个公认权威概念加以辨析论证,得出了烹饪既含有科学成分,也存在诸多不科学因素和方法,烹饪不能称作是科学;烹饪有追求审美倾向,但不是艺术的结论。

关键词: 科学, 艺术, 等同逻辑, 破茧化蝶, 食材制约

Abstract: This paper is a presentation of opinions of the author regarding the viewpoint that “cooking is a science and an art” advanced by a high-ranking figure of the field of food culture in 1992. On the basis of recognized authoritative definitions of science and art, the author contends that 1) cooking cannot be called a science as it contains not only scientific elements but also many unscientific factors and methods; and 2) cooking is not an art as it has a tendency for aesthetic pursuit.

Key words: science, art, equivalent logic, metamorphosis, foodstuff restriction

中图分类号:

TS972.1

陈学智. 关于烹饪“是文化、是科学、是艺术”的商榷[J]. 楚雄师范学院学报, 2021, 36(1): 21-24.

CHEN Xuezhi. My Opinion on Nature of Cooking： a Culture, a Science or an Art[J]. Journal of Chuxiong Normal University, 2021, 36(1): 21-24.

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