摘要
本文在综述中国八大菜系的形成历程、地理分布及其主要特点的基础上,从自然与人文两个角度阐释了八大菜系形成的地理环境因素,结果表明:资源物产、气候差异、地形地势与土质条件决定了菜系的食材种类、菜肴口味、膳食结构及烹饪方法,而生产力水平、宗教信仰与民俗风尚、地域文化则制约了菜系的兴起与传播,为不同地区的饮食习俗与饮食文化奠定了基础;地理环境对菜系的形成与发展具有深刻影响.
Based on the review of the formation process, geographical distribution and main features of Chinese eight cuisines, the paper interprets the geographical environment factors on the formation of eight cuisines from two aspects of natural and cultural. The results show： Resource property, climate difference, terrain and soil conditions determined the types of cuisine ingredients, dish taste, diet structure and cooking method. While the level of pro-ductivity, religious belief, folk customs and local culture restricted the rise and spread of cuisines, it has laid the foundation for the diet custom and diet culture in the different regions. Obviously, the geographical environment has a profound impact on the formation and development of cuisines.
出处
《阴山学刊（自然科学版）》
2016年第4期104-107,共4页
Yinshan Academic Journal(Natural Science Edition)
关键词
八大菜系
形成
地理环境
中国
Eight cuisines
Formation
Geographical environment
China
