| 分子烹饪发展战略研究 |
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| 引用本文： | 苏扬.分子烹饪发展战略研究[J].四川烹饪高等专科学校学报,2010(5):16-18. |
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| 作者姓名： | 苏扬 |
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| 作者单位： | 四川烹饪高等专科学校,四川,成都,610100 |
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| 摘 要： | 分子烹饪的发展战略是创造新风味;建立新菜系;打造分子烹饪餐厅;研究分子烹饪新方法;制造新食材;创立分子烹饪新产业;确立分子烹饪人才培养机制;加强同其它产业的联系;研发分子烹饪功能性食品;引导中国烹饪走向工业化、现代化;烹饪工厂上市,打造世界500强企业。
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| 关 键 词： | 分子烹饪 风味 发展战略 工业化 产业 |
On the Development Strategies of Molecular Gastronomy |
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| Authors: | SU Yang |
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| Affiliation: | SU Yang(Sichuan Higher Institute of Cuisine,Chengdu 610100,Sichuan,China) |
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| Abstract: | The strategies for developing molecular cooking include experimenting with new flavors,establishing innovative cuisine styles,setting up molecular cooking restaurants,studying new molecular cooking techniques,introducing new foodstuffs,deciding on the training mechanism of molecular cooking professionals,strengthening its link with other industries,developing functional food based on molecular gastronomy,guiding Chinese cuisine in its industrialization and modernization,and aiming to get the cooking factories listed on the stock market and ranked among Fortune 500. |
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| Keywords: | molecular gastronomy flavors development strategies industrialization industry |
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