Year: 2024
Type: article
Abstract: In the context of globalization, Chinese-Western fusion cuisine emerges as an innovative bridge between cultural diversity and health optimization. This study investigates the nutritional potential of fusion cuisine through laboratory analyses, consumer surveys, and experimental dish design. Results demonstrate significant reductions in fat, salt, and sugar intake, coupled with enhanced dietary fiber and micro-nutrient levels, showcasing fusion cuisine’s role in addressing modern nutritional challenges. By integrating culinary traditions with advanced food technologies, this research offers a sustainable, health-conscious model for global gastronomy.
Author: Donghui Li
Institution: University of Gloucestershire
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4405796368