写在前面

Preface

目前，社会上有烹饪学、色彩学两种学科。烹饪学大家都知道，色彩学是世界各大美术院校的专业课程。而把烹饪和色彩结合在一起，成为一门新的学科，目前还没有。

大董提出的“烹饪色彩学”是一门交叉学科，这种提法是历史上第一次。

为什么要学习烹饪色彩学？

长期以来，无论中式还是西式烹饪，都注重：色、香、味、形、器。在这5个基本要素中，香和味，是格外受重视的；色和器，却没有引起更多重视。近代烹饪，从法国国王路易十四、路易十五开始，把科学要素引入烹饪，是现代烹饪的开端。意大利公主凯瑟琳·德·美第奇嫁到法国，将意大利美食带入法国宫廷——在法国国王路易十四、十五的大力推动下，法国宫廷成立了宫廷专业厨师队伍，并进行专业比赛，这就是蓝带烹饪比赛的前身。

从此，美食在法国得到了极大重视。人们重视厨师的地位、进餐时的礼仪、餐酒搭配、色彩、呈现、烹饪艺术。然而，200年来，却没有人系统地说明烹饪与色彩的关系。

今天，我们对烹饪和色彩进行系统的研究，研究色、香、形、器与滋、味的感官合一。在烹饪艺术过程中，讲味道、讲色彩、讲呈现。

At present,there are gastrology and chromatics.Everyone is familiar with gastrology,while chromatics is a professional course of the major art colleges.It is a huge innovation to combine cooking and color creatively to make it a new discipline.

For the first time in history,Da Dong proposed "Culinary Chromatics",which is an interdisciplinary subject.

Why study Culinary Chromatics?

For a long time,both China and foreign countries have paid attention to color,aroma,taste,shape and utensils when cooking,but among these five basic elements,aroma and taste have been paid special attention,while color and utensils have not attracted much attention.Modern cooking began in the times of Louis XIV and Louis XV in France.The introduction of scientific elements into cooking is the beginning of modern cooking.At that time,Italian Princess Catherine de' Medici married into France and brought Italian food to the French court.With the strong promotion of Louis XIV and Louis XV,the French court set up a team of professional court chefs and held professional competitions,which was later known as Le Cordon Bleu Cooking Competition.

Since then,the French began to attach importance to the status of chefs,dining etiquette,wine collocation,color collocation,presentation and culinary arts.At the same time,the status of food has been greatly improved.However,for 200 years,no one has systematically explained the relationship between cooking and color.

Today,we conduct a systematic study of cooking and color.Study the sensory unity of color,aroma,shape,utensils and taste.In the process of culinary art,we discuss taste,color and presentation together.

DA DONG