Culinary Aesthetics/烹饪美学

This textbook is divided into six chapters: introduction, the composition of culinary aesthetics, the cultural elements of culinary aesthetics, the aesthetic design of culinary products, the aesthetic design of catering environments, and the comprehensive design of banquets. The content is rich and comprehensive, progressing step by step from basic theory to practical application.

本教材共分为六章，分别是绪论、烹饪美感的构成、烹饪审美的文化要素、烹饪产品的审美设计、餐饮环境审美设计和宴会综合设计，内容丰富全面，从基础理论到实践应用层层递进。