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首页> 外文会议>Fourth Asian Fisheries Forum Beijing 16-20 October 1995 >The Cultural Differences and Their Impact to the Fish Recipes, from Norwegian Atlantic Salmon to the Chinese Kitchen
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The Cultural Differences and Their Impact to the Fish Recipes, from Norwegian Atlantic Salmon to the Chinese Kitchen

机译：从挪威大西洋鲑鱼到中国厨房的文化差异及其对鱼类食谱的影响

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摘要

The consume habits is an important aspect for the marketing of a new product. The cultural dfferences may affect the consumer's attitudes, so the preferences and acceptance toward a new fish product. The comparison of sampled salmon kitchen recipes between the traditional Norwegian dishes and the Chinese kitchen recips show thte great differences between their contents and processes. The differences may results in possibilities or barriers to the marketing of Norwegian salmon to the Chinese consumers. The study findings suggest that different traditions in food consume habits between these two countries caused the different options of salmon dishes. The balance of preserving the originality of Norwegian salmon dishes and their adaptation into the Chinese kitchen is the crucial issue for the marketing of Norwegian salmon. The possible impact of such differences toward the potential Chinese market and Chinese consumers is also discussed here.
机译：消费习惯是新产品行销的重要方面。文化差异可能会影响消费者的态度，因此会影响人们对新鱼产品的偏好和接受程度。比较挪威传统菜肴和中国厨房食谱中的鲑鱼厨房食谱样本，发现它们的内容和过程之间存在巨大差异。这些差异可能导致向中国消费者销售挪威鲑鱼的可能性或障碍。研究发现表明，这两个国家在饮食习惯上的不同习惯导致了鲑鱼菜肴的不同选择。保持挪威鲑鱼菜肴的独创性及其在中国厨房中的适应性，这是挪威鲑鱼市场营销的关键问题。本文还将讨论这种差异对潜在的中国市场和中国消费者的可能影响。

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