title: Cuisine: the concept and its health and nutrition implications--a Hangzhou perspective.
abstract: Cuisine is an activity that meets human physical and psychological needs. With the development of civilization, cuisine is an important component of culture and includes the dietary profession. However, each nation or each area has its own characteristic cuisine. There are eight major styles of Chinese cuisine, Hangzhou style is an important part of Zhe style. It was divided into two branches named 'Lake branch' and 'Town branch'. An ideal Chinese dish should satisfy in terms of colour, aroma, taste, shape, texture and sustenance. But nowadays, people pay more attention to other aspects of dishes than sustenance. It is estimated that food and beverages will cost up to 570 billion RMB (about 69 billion US dollars) in China this year. The incidence of chronic diseases also increases year after year. There are 40 million diabetic and 70 million obese persons in China. Hence it is important to make efforts to promote in-depth knowledge of cooking and nutrition.
authors.affiliation: Medical Nutrition and Food Hygiene Institute, Zhejiang University, Hangzhou, Zhejiang, China, 310006. zhangaz@zju.edu.cn
authors.forename: Zhang
authors.initials: Z
authors.lastname: AiZhen
authors.forename: Wu
authors.initials: W
authors.lastname: YuHong
authors.forename: Robert
authors.initials: R
authors.lastname: MacLennan
mesh_terms: D000293:Adolescent; D000328:Adult; D002318:Cardiovascular Diseases / Q000453:epidemiology* / Q000209:etiology; D002648:Child; D002681:China / Q000453:epidemiology; D003296:Cooking / Q000379:methods*; D003469:Culture; D004032:Diet / Q000009:adverse effects; D004435:Eating / Q000523:psychology; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D009747:Nutritional Physiological Phenomena; D009765:Obesity / Q000453:epidemiology* / Q000209:etiology; D015995:Prevalence