| 词条 | Signature dish |
| 释义 |
A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes. In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it is no longer with the establishment. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of "national dish". In many cases, restaurants will base their menu development on tastes and styles which are unique to the restaurant's geographical location. Local produce, restaurant décor, and even the type of building you choose can all contribute to a larger yield by taking on local sensibilities. Emphasizing (an establishment's) connection to its location provides great marketing possibilities.[1] At its weakest, the term can simply mean "chef's specials" which are in no way unique or even particularly unusual. Examples
See also{{portal|Food}}
References1. ^TigerChef, Capitalizing on Culture: Regional Food. {{Use dmy dates|date=October 2010}}{{DEFAULTSORT:Signature Dish}}2. ^{{cite web |url=http://hotels.lonelyplanet.com/hotel/Salzburg-Hotel-Sacher-Salzburg-P1000138170.html |archive-url=https://archive.is/20120710141932/http://hotels.lonelyplanet.com/hotel/Salzburg-Hotel-Sacher-Salzburg-P1000138170.html |dead-url=yes |archive-date=2012-07-10 |title=Hotel Sacher Salzburg |work=Lonely Planet |accessdate=2008-10-16 }} 3. ^{{cite news |title=Rural Treat |url=http://www.caterersearch.com/Articles/2001/07/26/22901/rural-treat.html |work=Caterersearch |date=26 July 2001 |accessdate=2008-10-16 }} 4. ^{{cite news |title=The Get; Kitchen Confident |url=https://query.nytimes.com/gst/fullpage.html?res=950DE3D8123FF936A35752C1A9609C8B63 |work=The New York Times |date=16 October 2008 |accessdate=2008-10-16 | first=Sandra | last=Ballentine}} 5. ^{{cite news |title=Hot stuff - at 200 degrees below zero |url=https://www.telegraph.co.uk/arts/main.jhtml?xml=/arts/2005/06/21/ftheston21.xml |work=The Daily Telegraph |date=21 June 2005 |accessdate=2008-10-16 | location=London | first=Cassandra | last=Jardine}} 6. ^{{cite news |title=Sexy Beast |url=https://query.nytimes.com/gst/fullpage.html?res=9C04E7D91030F933A15755C0A9629C8B63 |work=The New York Times |date=20 June 2004 |accessdate=2008-10-16 | first=Jonathan | last=Reynolds}} 7. ^{{cite news |title=UPPER EAST SIDE |url=http://www.chicagotribune.com/business/columnists/nyc-gopeast,0,607408.story |work=Chicago Tribune |date=15 July 2008 |accessdate=2008-10-16 }} 8. ^{{cite web|url=http://www.ducksnuts.com/pages/ducks/products-ducks.htm |title=Ducks Product Range |work=Ducks Nuts |accessdate=2008-10-16 |deadurl=yes |archiveurl=https://web.archive.org/web/20080905083135/http://www.ducksnuts.com/pages/ducks/products-ducks.htm |archivedate=5 September 2008 }} 9. ^{{cite news |title=FROM THE KITCHEN OF . . . STEPHANIE HELLER, Marietta |url=https://www.youtube.com/watch?v=Tp-9tvmOpEU |work=The Atlanta Journal-Constitution |date=3 July 2008 |accessdate=2008-10-16 }} 2 : Cuisine|Restaurant terminology |
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