本文以中國及日本的藝術與食品來探討視覺(審美觀)與味覺之間的相互關係。從雙文化的比較方式來分析飲食的各種品味因素,是否與審美觀的品味因素有共同性。這十種品味因素包括:溫度、油度、口味、口感、複雜性、數量、色彩、純度、鮮度及食器的形狀與質感。
This paper explores the interrelationship between aesthetic taste and palate taste, in a comparison of the food and art of China and Japan. Aspects of eating are considered in terms of their counterparts in art, to determine the nature of commanility in basic preferences of the two cultures. The ten aspects in eating examined include temperature, lubrication, flavour, texture, complexity, quantity, colour, purity, freshness, as well as the form and texture of the serving vessels.