图书详情 Book Information
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书名：《中华二十四节气菜（川菜卷）》 Title: Chinese 24 Solar Term Dishes·Sichuan Cuisine |
语种：中文 Language：Chinese |
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类别：生活 Category: Life |
出版社：四川科学技术出版社 Publisher: Sichuan Publishing House of Science and Technology |
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作者：杜莉、陈祖明 Author: Du Li, Chen Zuming |
出版时间：2020.9 Publication Date: 2020.9 |
出版国家/地区: 中国 Publication Country/Region: China |
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页数：391页 Pages：391 Pages |
开本：16开 Dimension：16 Format |
销量：3000册 Sales Volume: 3000 Copies |
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版权状态：（版权输出区域，罗马尼亚）版权可售 Copyright Status：（Romania Sold）Available |
获奖信息： 1. 入选由《中国出版传媒商报》评选的“2020年度影响力图书 ”； 2. 入选由中宣部评选的“中国书架央企项目（二期）”，将在10家央企海外机构长期展示； 3. 荣获四川省新闻出版局：2021年四川好书； 4. 中华二十四节气菜（川菜卷）（罗马尼亚文版）入选四川省新闻出版局：四川省版权走出去专项补助资金项目； 5. 被学习强国平台推荐。 Award: 1. Selected as the "2020 Annual Influential Book" by China Publication and Media Business; 2. Selected by the Propaganda Department of the CPC Central Committee "China Bookshelf Central enterprises Project (Phase II)", will be long-term display in 10 central enterprises overseas institutions; 3. Won the Sichuan Press and Publication Bureau: 2021 Sichuan Good Books; 4. The Romanian version was selected by Sichuan Provincial Press and Publication Bureau: Sichuan Provincial Copyright Going Global Special subsidy fund project;Awarded "2019 Wenxuan Book of the Year" by Xinhua Wenxuan Publishing and Media Co., LTD.; 5. Recommended by the Learning Power platform. |
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内容简介 Synopsis
本书是我国第一部在全面系统研究中华二十四节气饮食文化的基础上，重点挖掘和梳理四川节气的民俗活动，并以川菜为整体呈现方式的精品图书，首开二十四节气地方菜系研发和图书编撰出版之先河。
This book is China's first comprehensive and systematic study of Chinese food culture of the 24 solar terms, focusing on digging and combing Sichuan folk activities of solar terms, and taking Sichuan cuisine as the overall presentation. It is the first practice of the research and development of 24 solar terms local cuisine and of book compilation and publication.
作者简介 About the Author
杜莉，文学硕士，四川旅游学院教授、四川省教育厅人文社科重点研究基地——川菜发展研究中心主任、世界中国烹饪联合会国际饮食文化研究会委员。陈祖明，四川旅游学院教授，川菜发展研究中心副主任、注册中国烹饪大师、中式烹饪高级技师、国家职业鉴定高级考评员、中国烹饪协会注册裁判员、中国营养学会会员、省级教学团队主讲老师。
Du Li, Professor of Sichuan Tourism University, director of Sichuan Cuisine Development Research Center, member of International Food Culture Research Association of World Chinese Cuisine Federation. Chen Zuming, Professor of Sichuan Tourism University, deputy director of Sichuan Cuisine Development Research Center, registered Chinese cuisine master, senior technician of Chinese cuisine, senior assessor of national professional appraisal, registered referee of China Cuisine Association, member of China Nutrition Society, and senior lecturer of provincial teaching team.
封面及内文图片 Images of Cover and Inner Page
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中华二十四节气菜（川菜卷）
