中国稻米Issue(3)：40-43,4.DOI:10.3969/j.issn.1006-8082.2015.03.010
稻文化的再思考（11）：古今科技--煮饭：从万家炊烟到一键按下饭来香
Rice Culture Rethinking(11)---Ancient and Modern Sci-techniques:Rice Cooking
摘要
Abstract
The development of rice cooking from traditional cooking by fire to modern cooking by electric rice cooker are reviewed, including pot from reactor to aluminium pot, to modern pressure cooker, rice cooker, electric pressure cooker;stove from tandir to coal stove, to modern fuel gas stove, induction cooker;fire (heat source) from wood to coal, to fuel gas, to modern electricity. Some cooked rice and gruel such as Yangzhou fried egg rice, black rice, shefan, are described in the paper.关键词
煮饭/科技/古今/电饭煲/高压锅/釜Key words
rice cooking/sci-techniques/rice cooker分类
农业科技引用本文复制引用
庞乾林,林海,王志刚..稻文化的再思考（11）：古今科技--煮饭：从万家炊烟到一键按下饭来香[J].中国稻米,2015,(3):40-43,4.基金项目
中央级公益性科研院所基本科研业务费专项 （）
