Innovating Culinary Health: The Nutritional Potential of Chinese-Western Fusion Cuisine
Keywords:
Chinese-Western fusion cuisine, nutritional optimization, culinary innovation, healthy eating, cross-cultural cuisine, food technology, sustainable diets
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.
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Digi. (2024). CBNData “2024 New Healthy Consumption Lifestyle Trend Report” reveals six major consumption trends among young people. Retrieved November 3, 2024, from https://www.digitaling.com/articles/1275490.html
Tang, Tang Xian (2019). Characteristics of Chinese food. Retrieved September 20, 2024, from https://www.sohu.com/a/324544544_120142880
Deepika, K., Anju, K. D., & Surekha, A. (2022). Sous vide, a culinary technique for improving quality of food products: A review. Trends in Food Science & Technology (IF 15.1), 119, 57-68. https://doi.org/10.1016/j.tifs.2021.11.031
Donghui. (2024). Western Fusion Cuisine: Innovative Strategies to Mitigate the Environmental Impact of the Catering Industry. December 2024. Sustainable Development Research, 6(1), 1. https://doi.org/10.30560/sdr.v6n1p1. LicenseCC BY 4.0
Tang, Y. R. (2024). Tang Yirong: The construction of China’s modern catering culture system and the construction of modern civilization of the Chinese nation. Retrieved November 2, 2024, from https://i.ifeng.com/c/8eypUxjnz97
Blog. (2007). Misplaced choice of vulgar and elegant food culture. Retrieved October 27, 2024, from https://blog.wenxuecity.com/myblog/20859/200701/15818.html
Peng, Z. (2024). Chinese food is mainly plant-based, with a clear distinction between staple and side dishes - the dietary wisdom of the Chinese. Retrieved November 11, 2024, from https://www.thepaper.cn/newsDetail_forward_29602054
Tsinghua. (2024). [Tsinghua Chang Gung Science] Can “high metabolic quality fruits and vegetables” prevent and treat chronic diseases? Retrieved November 5, 2024, from https://wjw.beijing.gov.cn/bmfw_20143/jkzs/jksh/202408/t20240829_3784289.html
Vivi. (2020). There are many different ways to cook, but which one is the healthiest? Retrieved November 25, 2023, from https://www.sohu.com/a/431043939_373885
Shi, Q. (2024). Thousands of flavors of Cantonese cuisine: An analysis of the unique charm of Lingnan cuisine. Retrieved February 28, 2024, from https://zhuanlan.zhihu.com/p/684406109
Long, J. (2024). Chinese medicine diet: a fusion of tradition and modernity. Retrieved November 1, 2024, from https://m.baidu.com/bh/m/detail/ar_9298827843201352867
Jiankang. (2023). The efficacy and function of red dates, wolfberry, brown sugar and ginger water. Retrieved September 20, 2024, from https://cm.39.net/a/231214/e7kpc81.html
Ying, E. (2022). Carrying forward the culture of traditional Chinese medicine: Medicinal diet: A brief history of the development of medicated diet in my country. Retrieved September 14, 2024, from https://www.huaxia.com/c/2022/06/06/1179214.shtml
Wen, L. (2021). From a modern perspective, the formation of modern Western cuisine is centered on the southwestern European flavor orientation. Retrieved June 18, 2024, from https://baike.baidu.com/tashuo/browse/content?id=f0f8db41b80f99fe24d3d565
Xiang, H. (2024). A brief analysis of the differences between Chinese and Western languages and diets in cross-cultural communication. Modern Linguistics, 12(05), 88679. DOI:10.12677/ml.2024.125420
Yundong. (2024). The Power of Protein: The Key Nutrient for Post-Workout Muscle Repair. Retrieved November 2, 2024, from https://www.sohu.com/a/795425460_121767385
Wuchen. (2023). [Popular Science Nutrition] Dietary Fiber 101 - Comprehensive Analysis and Health Management. Retrieved November 2, 2024, from https://news.qq.com/rain/a/20230818A013X000
Zuo, Y. (2024). Traditional food culture and the innovation and development of modern catering industry. Retrieved November 10, 2024, from https://wenku.baidu.com/view/cf7226d7ab956bec0975f46527d3240c8547a170.html?wkts=1734036721390
Ning, S., Nan, X., & Liang, S. (2023). Research Progress of Dietary Fiber and Human Health. Advances in Clinical Medicine, 13(10), 15372-15383
Diyi. (2023). “Generation Z Consumption Observation·Food” report: Four major sections reveal the new generation of young people’s view on food. Retrieved November 10, 2024, from https://www.foodtalks.cn/news/47620
T, H., Y, S., & H, Z. (2020). Research progress of fat substitutes in baking industry [J].Food and fermentation industry, 46(6), 285-291.
Greg. (2024). Evidence-based dietary guidelines for a healthy life. Retrieved November 9, 2024, from https://nutritionfacts.org/app/uploads/2023/01/CN-Eating-Guide-CN-QR-A5-digital.pdf
Succy. (2024). Partial substitutions of animal with plant protein foods in Canadian diets have synergies and trade-offs among nutrition, health and climate outcomes. Nature Food, 5(2), 148-157.
Dongfang. (2022). [Chinese Food Craftsman] Ji Long: Chinese-Western fusion cuisine awakens your taste buds. Retrieved November 10, 2024, from https://www.sohu.com/a/606937049_417215
Baike. (2024). High-salt diet. Retrieved November 1, 2024, from https://baike.baidu.com/item/%E9%AB%98%E7%9B%90%E9%A5%AE%E9%A3%9F/3325463
Jian, Y. (2023). Colon cancer is mostly caused by eating? Don’t be greedy for these 4 common high-fat foods. Retrieved September 2, 2024, from https://www.thepaper.cn/newsDetail_forward_25737123
Eden. (2024). Dietary fiber: an important role in a balanced diet. Retrieved October 28, 2024, from https://zhuanlan.zhihu.com/p/681708139
Published
2024-12-26
How to Cite
Li, D. (2024, December 26). Innovating Culinary Health: The Nutritional Potential of Chinese-Western Fusion Cuisine. International Journal of Applied Science, 7(2), p61. https://doi.org/https://doi.org/10.30560/ijas.v7n2p61
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Copyright for this article is retained by the author(s), with first publication rights granted to the journal.
This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
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