中国烹饪高等教育的文化境遇——与季鸿崑先生风雨同舟廿五年  

On Culture Circumstances of Higher Education of Chinese Cooking——Twenty-five Years of Sharing Hardships with JI Hong-kun

作　　者：赵荣光[1] 

机构地区：[1]浙江工商大学中国饮食文化研究所,浙江杭州310018

出　　处：《南宁职业技术学院学报》2014年第6期4-10,共7页Journal of Nanning College for Vocational Technology

摘　　要：季鸿崑先生数十年致力于中国烹饪高等教育的理论建构、教材建设、教学实践与食学研究,成果丰硕,影响巨大。准确评介季老的食学贡献是严肃的历史责任。笔者与季老联袂同道、戮力前驱二十五年,心语共事,体悟良多。通过与季老共同推进中国烹饪高等教育统编教材编撰事务、创办《饮食文化研究》期刊、编撰《中国烹饪文化大典》、发布《泰山宣言》、共同支撑"饮食文化研究"、"食学研究"专栏、联袂历届"亚洲食学论坛"等诸多经历,实录季老的学术思想与建树行为。JI Hong-kun＇s decades of commitment to higher education of Chinese cooking in theoretical construction, textbook development, teaching practice and catering studies yields fruitful achievements and tremendous impacts. Accurate assessments of JI Hong-kun＇s contribution to higher education of Chinese cooking represents serious historical responsibility. Twenty-five years of collaborating and sharing hardships with JI Hong-kun promotes textbook compilation for higher education of Chinese cooking, establishes the journal of Catering Culture Research, compiles Chinese Catering Culture, publishes Taishan Declaration, jointly aids the column of Catering Culture Research Catering Culture Research and Catering Studies and teams up with the previous Asian Catering Cultural Heritage Forum, recording Mr. JI＇s academic ideas and his achievements.

关 键 词：季鸿崑 中国烹饪高等教育 教材 饮食文化 食学研究 亚洲食学论坛 

分 类 号：TS972.4[轻工技术与工程]