这个题材比较受欢迎,约束也比较少。
《舌尖上的中国》,《舌尖上的重庆》,《味道云南》,《小海鲜》,《川菜的品格》,《寻味顺德》,《味道中国》,《火辣辣的湘菜》
舌尖上的中国(第三季最好看),寿司之神(日本),寻味顺德(美食) 新彊味道,四季味道,木果传,小海鲜
首先可以先把这个东西的结果造出来,让别人感觉到这个美食的香味。然后把人们对他的评价这个美食的由来这些全部都编进去,做成一个小的故事来演绎。
美食有很多级别的美食,如海鲜,肉类,面食类,等。不同的美食烹饪方法也是根本不同的,要根据不同事物进行合理分类
以食物为媒介,来展现深层的人文,历史。
在大学时期,利用自己的美食记录,感受美味佳肴,感受每一份食物
一般会从美食的地域性,渊源,用料,制作方法,等方面来分门别类地介绍。
价值是让中国美食文化得到传承,并发扬光大。
中国美食纪录片做的比较好的,比较早的,有影响力的,应该是舌尖上的中国第一季。
This subject matter is more welcome, the tie is less also.
" the China on the tip of the tongue " , " the Chongqing on the tip of the tongue " , " flavour Yunnan " , " Xiaohai is bright " , " the character and morals of plain dish " , " ruminate suitable heart " , " flavour China " , " burning Hunan dish "
The China on the tip of the tongue (the 3rd season had better look) , the god that birthday manages (Japan) , ruminate suitable heart (cate) new flavour, flavour of the four seasons, mu Guo is passed, xiaohai is bright
Can make the kill of this thing first above all come out, let others feel the fragrance of this cate. Evaluate people to his next these make up the origin of this cate entirely go in, a small plot comes make it deduce.
Cate has the cate of a lot of level, be like seafood, the flesh kind, cooked wheaten food kind, etc. Different cate cooking method also is the same as far from, want to undertake reasonable classification according to different thing
It is agency with food, those who will show depth is humanitarian, the history.
In university period, use oneself cate record, experience delicate cate, experience every serving
General meeting the district sex from cate, origin, with makings, the method that make, wait for a respect to come to classify ground introduce.
Value is to let Chinese cate culture receive inheritance, intercurrent Yang Guang is big.
The comparison that Chinese cate newsreel does is good, earlier, of influential force, should be the first season of Chinese on the tip of the tongue.