1009-4717
2015 Issue 1
A Textual Research into Tang and Shu: Some Views about the Invention of Cooking by Water Boiling and Stone Heating
MA Jian-ying;School of Tourism and Culinary Science;Yangzhou University;
MA Jian-ying;School of Tourism and Culinary Science;Yangzhou University;
..............page:1-5
Poetry and Wine: Blending in Rhyme and Spirit——on Chinese Poem-alcohol Culture
XIAO Xiang-dong;School of Tourism and Culinary Science;Yangzhou University;
XIAO Xiang-dong;School of Tourism and Culinary Science;Yangzhou University;
..............page:6-11
A Case Study of Pu’er City on Food Culture Diversity:Its Inheritance and Innovation
CHENG Xiao-min;School of Economic Management of Pu’er University;
CHENG Xiao-min;School of Economic Management of Pu’er University;
..............page:12-17
From British to Hong Kong-style: The Inheritance and Transformation of Tea Restaurants(Cha Canting) and Their Food
XIAO Xin-hao;Chinese Department;Lingnan University;
XIAO Xin-hao;Chinese Department;Lingnan University;
..............page:18-24
A Study on the Development of Dietetic Cultural Tourism Resources of the Silk Road
FENG Yu-zhu;College of Tourism of Hebei Normal University;
FENG Yu-zhu;College of Tourism of Hebei Normal University;
..............page:25-29+34
On the Development and Design of Cultural Theme Banquet
FANG Ai-ping;Center for Studies of Traditional Chinese Culture of Wuhan University;
FANG Ai-ping;Center for Studies of Traditional Chinese Culture of Wuhan University;
..............page:30-34
Consumption Analysis of Huaiyang Cuisine in the New Media Era——an Investigation of Catering Consumption on Major Team Purchase Websites
ZHU Tao;LI Cheng-yu;College of Tourism and Culinary Science;Yangzhou University;
ZHU Tao;LI Cheng-yu;College of Tourism and Culinary Science;Yangzhou University;
..............page:35-39
Effects of Oil Control by Different Edible Oil Films on Fried Pork Tenderloin
YANG Ming-duo;SHI Wen-hui;GUO Xi-juan;GUO Yan;College of food Engineering;Harbin Commerce University;
YANG Ming-duo;SHI Wen-hui;GUO Xi-juan;GUO Yan;College of food Engineering;Harbin Commerce University;
..............page:40-44
Effects of Water Activity on the Oxidation Resistance of Dehydrated Apple Slice
SUN Ruo-lin;CAO Hui;YU Man-man;ZHANG LU;School of Tourism and Culinary Science;Yangzhou University;
SUN Ruo-lin;CAO Hui;YU Man-man;ZHANG LU;School of Tourism and Culinary Science;Yangzhou University;
..............page:45-51
Functions of Compound Condiment in the Development of Chinese Cuisine
MAO Yu-yang;College of Tourism and Culinary Science of Yangzhou University;
MAO Yu-yang;College of Tourism and Culinary Science of Yangzhou University;
..............page:52-54
Wine Appreciation and Storage
SHENG Jin-xiao;LU Jie;ZHOU Yan;YUE Ya-qing;School of Tourism and Culinary Science;Yangzhou University;
SHENG Jin-xiao;LU Jie;ZHOU Yan;YUE Ya-qing;School of Tourism and Culinary Science;Yangzhou University;
..............page:55-58
Proper Nutrition and Dietetic Arrangement for Boxers
ZHENG Shu;College of Tourism and Culinary Science;Yangzhou University;
ZHENG Shu;College of Tourism and Culinary Science;Yangzhou University;
..............page:59-61
On Guiding Role of Five-element Theory in Dietetic Health Preservation in Four Seasons
YE Bian-liang;College of Tourism and Culinary Science;Yangzhou University;
YE Bian-liang;College of Tourism and Culinary Science;Yangzhou University;
..............page:62-64
..............page:65