正版 英国鲁班中餐烹饪艺术 天津市经济贸易学校 中国商业出版社

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Introduction to Lu Ban Workshop Project in the UK
Part One: Chinese Food Culture
Chapter 1 The Evolution of Chinese Food Culture
Section 1 The Budding Period
1.1 The Development of Food Culture During the Budding Period
1.2 The Characteristics of the Budding Period
Section 2 The Formation Period
2.1 Further Development of Agriculture Broadened Food Sources
2.2 Specialised Craftsmanship Allowed Culinary Tools to Upgrade Constantly
2.3 Innovation in Culinary Techniques Led to the Creation of a Greater Variety of Cuisine
2.4 Initial Form of Banquets and Food Market Started to Emerge
Section 3 The Development Period
3.1 Food Sources Continued to Increase
3.2 New Breakthroughs in Energy Sources, Cooking Utensils, and Tableware
3.3 Constant Innovation in Culinary Skills
3.4 The Popularity of Banquets and Food Markets
3.5 The Improvement in Chinese Dietary Theory
Section 4 The Maturation Period
4.1 Extensive Food Sources
4.2 Exquisite Tableware
4.3 A Relatively Complete System of Culinary Skills
4.4 The Emergence of Regional Cuisines
4.5 The Establishment of a Complete Banquet Culture
Section 5 The Contemporary Period
5.1 Advanced Kitchen Appliances
5.2 Industrialisation of Food Production
5.3 Food Sources Continue to Grow
5.4 Exchange of Culinary Resources Nationally and Globally
5.5 The Trend of Chinese Food Development
Chapter 2 The Characteristics of Chinese Food Culture
Section 1 Characteristics of Chinese Food Culture
1.1 A Wide Range of Cooking Ingredients and Superb Culinary Skills
1.2 A Wide Range of Cuisine Styles
1.3 A Manifestation of Chinese Culture
1.4 Combined Effect of Food and Medicine for Yangsheng (Nourishing Life)
Section 2 The Guiding ldeology of Chinese Traditional Diet
2.1 Contents and Embodiment
2.2 The Development of Food Science in Modern China
Section 3 Traditional Chinese Diet Composition
3.1 Traditional Chinese Diet Composition
3.2 The Validation and Limitation of Chinese Traditional Diet Composition
Chapter 3 The Classification of Chinese Cuisine
Section 1 The Classification of Chinese Cuisine from a Historical Perspective
1.1 Folk Cuisine
1.2 Imperial Court Cuisine
1.3 Scholar-officials Family Cuisine
1.4 Temple Cuisine
1.5 Ethnic Cuisine
1.6 Marketplace Cuisine
Section 2 Schools of Chinese Cuisine
2.1 Sichuan Cuisine
2.2 Shandong Cuisine
2.3 Jiangsu Cuisine
2.4 Guangdong Cuisine
2.5 Beijing Cuisine
Chapter 4 Chinese Food Related Folk Customs and Etiquettes
Section 1 Daily Food Customs
1.1 Key Features of Chinese Daily Food Customs
1.2 Daily Food Customs of Han Chinese
Section 2 Food Related Folk Customs in Festivals
……
Part Two: Ingredients & Equipment.
Part Three: Chinese Culinary Techniques

天津市经济贸易学校，2020年11月与原天津市第二商业学校合并成立了新的天津市经济贸易学校（天津市烹饪技术学校。），原第二商业学校始建于1975年，是一所集中专教育、技工教育、成人教育为一体的国办全日制，现在的天津市经济贸易学校是一所综合性中等职业技术学校，是久负盛名的津门烹饪教育 校。学校以培养烹饪餐旅、信息技术、商贸管理等高、中级技能型人才为主要目标，面向全国招收初、高中毕业生。学校师资力量雄厚、教学设施 、地理位置优越，各专业学生经专业学习与训练，除获得毕业证书外，还可取得相应的职业资格证书。莘莘学子遍布海内外，享有“津门烹饪 校”的美誉。

教材依托学校开发的中餐烹饪教学标准、中式烹调师培训内容，突出“以职业活动为导向、以职业能力为核心”的指导思想，按照“理实一体”、“做中学、做中教”的职业教育教学理念编写。本书涵盖中国饮食文化的发展，即中式烹调工艺、热菜制作、烹饪原料基础知识、烹饪原料加工技术、冷菜制作工艺、冷菜盘式及装饰工艺、津派面塑制作工艺、礼仪服务及茶文化等基础知识和基本技能。以“实际、实用、实践”为原则，由浅入深，突出对实践技能的培养。通过任务教学法激发学习者的学习兴趣和创造力，使其掌握一定的专业知识、专业技能，以详实、精美的菜例激发学习者对理论知识与专业技能的活学活用，以满足职业岗位能力培养的需要。