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    政大機構典藏 > 文學院 > 歷史學系 > 期刊論文 >  Item 140.119/78357
    Please use this identifier to cite or link to this item: https://nccur.lib.nccu.edu.tw/handle/140.119/78357


    Title: 如何形容美食
    Authors: 周惠民
    Contributors: 歷史學系
    Keywords: 烹飪技術;御廚;防衛機制;習慣說;人情之常;中饋錄;根多;食材;劉孝標;魯智深
    Date: 2013
    Issue Date: 2015-09-11 11:24:43 (UTC+8)
    Abstract: 味道并不容易形容,古人提到美味,習慣說"妙"與"美"。人的味覺與生俱來,老天爺最初的設計并不是要人品嘗美味,而是以資辨識采集的物品是否可食:有苦味的草根多不宜入口,甘甜的漿果顯然有益;再輔以嗅覺,可以辨別食物是否腐敗,飲食安全的第一道防衛機制就是如此建立。烹飪技術隨著文化開展而發達,講究的是"具膳餐飯,適口充腸",適口即可,過度講究美味,反而敗壞德行,甚至招來殺身之禍。
    Relation: 世界博覽,2013(15),84
    Data Type: article
    Appears in Collections:[歷史學系] 期刊論文

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