金砖沙龙:当金融遇上颠覆性烹饪

发布时间：2018-07-01 19:15

本文选题：饮食文化 + 刚性需求　；参考：《中国房地产金融》2016年04期

【摘要】：正3月18日,金砖沙龙在深圳成功举办,沙龙定向邀请来自产业、金融、地产界的嘉宾,分别对产业与资本紧密对接进行了深入交流。此次沙龙主题主打金融跨界饮食文化。"传统高温多油烹饪方式只追求口味,厨师不懂营养学,目前仍是主流。未来30年进入减法餐饮时代:减食量,减热量,减油量,追求吃食物原味,减少食物过度加工。"美籍华人、Organex生态厨房创始人魏嵩给大家分享了Organex生态厨房的健康生活方式与理念。魏嵩认为低温无烟烹饪模式逐步普及,未来的厨师要学习营
[Abstract]:On March 18, the BRICS Salon was successfully held in Shenzhen. The salon invited guests from the industry, finance and real estate sectors to conduct in-depth exchanges on the tight interface between industry and capital. The main theme of the salon financial cross-border diet culture. Traditional high-temperature, oil-rich cooking only pursues taste, chefs do not understand nutrition, is still the mainstream. "in the next 30 years, we will enter the age of subtraction: reducing food intake, calories, oil, the pursuit of the original taste of food, and reducing the over-processing of food." Wei Song, founder of Organex Ecological Kitchen, shared with us the healthy lifestyle and concept of Organex Ecological Kitchen. Wei Song believes that the low-temperature smoke-free cooking model is gradually popularizing, and future chefs should learn from the camp.
【分类号】：TS971-2

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