中文摘要：

五味调和是中国烹饪与饮食审美的基本原则和理论基础。很多人特别是西方人认为，中国的美食虽然讲究色、香、味。但是不讲究营养。而有关味觉受体传感的研究表明：五味调和不仅和营养密切相关，而且是营养均衡和合理膳食的控制基础，是大众健康和个性化营养的最佳途径。

英文摘要：

The flavoring harmony is the theoretical basis and fundamental principle of Chinese cooking and eating aesthetics. Researchers especially westerners thought that much in color, aroma and taste but less in nutrition were concerned in Chinese cuisine. Researches about taste sensing receptors revealed that flavoring harmony not only closely related to nutrition, but also was the base of nutrition balance and diet control and it might be the best way of personalized nutrition for the public health.