The Impact of Pre-Made Dishes on Cultural Inheritance: a Case Study Based on Suzhou Weizhixiang Food Co., Ltd.
Year: 2024
Type: article
Abstract: With the development of science and technology the catering industry has gradually been penetrated by science and technology. As a major production process with rapid development in China's catering industry in recent years, prepared dishes have been controversial. The drastic reduction of chef positions and the replacement of food by technology has also brought about the discussion of hygiene, health and other issues. Its current impact has made more and more young people do not cook or do not know how to cook and so on. And the consequences of this series of problems need to be taken seriously. This paper will study the influence of prepared dishes on the development and inheritance of traditional food culture in combination with the case of “Suzhou Weizhixiang Food Co., Ltd.” Prefabricated dishes is a cooking method that can be eaten by simply heating or some easy steps . With the development of this technology, more and more restaurants, enterprises and even families choose to have this kind of food instead of cooking. Most current discussions on this topic focus on health issues and their impact on health. At the same time, it can be expected that this impact on the chef industry is huge. Therefore, it is very likely to lead to the phenomenon of loss or dating of traditional production methods and techniques. This paper will adopt the qualitative research method , through the case study of Weizhixiang enterprises, analyze the current situation of prepared dishes, combined with the analysis and investigation of the impact on traditional food culture.Also give warnings and solutions to the problems. Through the study of this paper, we will come to the conclusion that prefabricated dishes will bring a new era of catering; The state and the government need to strengthen the control of the prepared dish industry; Schools and society need to pay more attention to the inheritance of traditional food culture among the new generation of young people and popularize relevant knowledge.
Source: Economic society and humanities.
DOI: 10.62381/e244a15
Author: Yuanyuan Miao
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4409452877