从“饮食文化”到“食学”——赵荣光先生食学科建构思路初探  

From “Culinary Culture”to “Foodology”—— Study on the Disciplinary Construction Approach of Foodology of Zhao Rongguang

作　　者：周鸿承[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：《楚雄师范学院学报》2015年第11期21-26,共6页Journal of Chuxiong Normal University

摘　　要：赵荣光先生是中国饮食史研究开拓者,先驱人物。他是中国饮食史研究群体中的典型代表,又是鲜明特例。赵先生治学特点与科研风格源自教学与科研的紧密结合。与弘扬阐释的倾向性研究不同,赵先生的学术探索经历表明,他的食学研究不局限、不停留文化表象,批判性强、科学比照是他的研究心态、理念与方法论原则。赵先生首次对"食学"科近150个术语进行了概念与研究范畴的科学界定。基于长时间的科研积累,赵先生撰写的一本具有科学探索与文化研究属性的食学经典著作呼之欲出。As a pioneer of research of food and drinks of China,Mr. Zhao Rongguang deservedly and distinctively represents other Chinese researchers of the discipline due to the characteristics,style and practice of combining teaching and research of his research. Distinguished from the explanatory one,his academic approach is characterized by highly critical and contrastive psychology,ideas and principles,not to mention his practice of not stopping at superficial cultural phenomena. His contributions include academic categorization,demarcation and definition of nearly 150 terms in ＂foodology. ＂Based on his long-term academic experience,a foodology classic work of his integrating both academic exploration and cultural research is emerging.

关 键 词：赵荣光 食学 术语 

分 类 号：TS971[轻工技术与工程]