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《Geographical Research》 2011-12
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Analysis of geographical representation and perception in Huizhou cuisine

ZHU Guo-xing,JIN Sheng-lang,SUN Ke-kui(College of Tourism,Huangshan University,Huangshan 245021,Anhui,China)  
Cuisine is the most typical part of a food culture.The natural geographical condition provided the possibility and reality for the forming and developing of a cuisine,while certain human geographical environment has helped the cuisine to gain its peculiarity.Huizhou cuisine,born in the south of Anhui Province,can be traced back to the Song Dynasty and it reached its highest level during the Qing Dynasty to the Republic of China.With significant local characteristics,Huizhou cuisine is good at cooking various kinds of delicacies from land and mountains.It is characterized by emphasizing taste in itself,dietetic invigoration and health preserving,with valuing heavy oil,color and heat,which reflects the influence of the geographical environment on the cooking.Promoted by Huizhou merchants,Huizhou cuisine is listed in the eight main cuisines in China.Based on investigation and survey,this paper points out that with the change and improvement of modern mode of production and people's living conditions,especially with the rising tourism and increasing importance attached to health by people,Huizhou cuisine needs to be improved to seize new opportunities for local economic development.
【Fund】: 安徽省教育厅自然科学基金项目(KJ2011Z366)
【CateGory Index】: TS971
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