中国饮食文化教材建设研究  

Research on Construction of Textbooks for Chinese Catering Culture

作　　者：李建刚[1] 

机构地区：[1]湖北师范学院历史文化学院,湖北黄石435002

出　　处：《南宁职业技术学院学报》2015年第5期60-63,共4页Journal of Nanning College for Vocational Technology

摘　　要：中国饮食文化教材建设是本学科非常重要的基本建设,也是开展本课程教学活动必须具备的前提条件之一。目前这方面的教材品种繁多,品质不一,乱象丛生,主要存在观念落后、内容陈旧、形式单调、结构雷同、政出多门等问题,亟待纠正。中国饮食文化的教材建设应当做到时效性与稳定性兼顾、知识性与学术性统一、理论性与实用性共存、针对性和普及性并行,才能满足教学、治学、自学的需求。Construction of textbooks for Chinese catering culture is a vital capital construction of the discipline as well as one of the necessary prerequisites for carrying out the teaching activities of this course. Presently, there are wide varieties of textbooks for Chinese catering culture with varying qualities, which witness out-dated concepts and teaching contents, monotonous forms and similar structures. These problems urgently need to be rectified. Construction of textbooks for Chinese catering culture calls for our attentions to both timeliness and stability, unity of knowledge and technicality, coexistence of theory and practice, pertinence in parallel with pervasiveness. Only in this way can we meet the needs of teaching, learning and self-education.

关 键 词：饮食文化 教材建设 时效性 知识性 实用性 个性 

分 类 号：G712[文化科学—职业技术教育学]