【摘要】 《吕氏春秋》不仅保存了我国最早的烹饪文献,而且提出了讲究滋味、食养人亦伤人和以"时"、清淡、适中、讲究卫生等有价值的饮食主张。在烹调技艺方面,《吕氏春秋》强调水、火候与齐的重要性,要求把握好度,精选原料,寻求多种食物原料、调料的和谐、统一。这些主张虽服从和服务于修身、治国这一政治目的,但在客观上也为中国饮食文化史增添了浓墨重彩的一笔。更多还原

【Abstract】 Lushi Chunqiu has not only preserved the earliest cooking literature in China but also put forward a series of dietary ideas,including "attention should be given to taste","food keeps one in good health yet can be harmful if not taken carefully","time is an important factor in dietary","lightly-seasoned,moderate,and hygienic diet is most desirable".In cooking techniques,it stresses the importance of water,heating and "Ji",and attaches importance to a good grasp of the "degree",the selection of the best raw materials,the variety of food materials,and the harmony and unity of spices.Although these ideas are put forward to serve self-cultivation and political purpose,they have added a splendid touch to the history of Chinese cuisine.更多还原