食学学科发展的历程与展望——2015曲阜·亚洲食学论坛“食学圆桌会”综述  

On Development Process and Prospect of Foods Study Discipline——A Review of 2015 Qufu Asian Foods Cultural Forum, Round Table Foods Study Conference

作　　者：钦白兰[1] 

机构地区：[1]浙江大学外国语言文化与国际交流学院,浙江杭州310058

出　　处：《南宁职业技术学院学报》2016年第1期24-27,共4页Journal of Nanning College for Vocational Technology

摘　　要：食物是人类社会历史文化传承与发展的根基。食学的产生乃必然且有长期发展繁荣的可能性。食学研究始于近代的西方学术界,近几十年也在中国及其他亚洲国家逐渐发展壮大起来。2015曲阜·亚洲食学论坛上,国内外食学顶级专家和特邀嘉宾探讨了食礼仪、食文化、食遗产、食思想、食制度等研究议题,就食学学科发展的议题发表深度见解,不仅得出了从事饮食研究的重要性与食学学科建立的必然性之共识,并且表达了食学学科建设特别需要朝着方法与视角多元化的方向继续发展的愿景。Food is the foundation of human social history and culture heritage and development, which inevitably gives birth to Foods Study and its potential long-term development and prosperity. Foods Study started from western academia in the modern times and has been developing and growing in China and other Asian countries in the past decades. In 2015 Qufu Asian Foods Cultural Forum, the top experts and special guests from home and abroad had discussions on food etiquette, food culture, food heritage food thought and food system, and aired their in-depth ideas on development of Foods Study discipline, contributing agreement on both importance of catering research and inevitability of establishing Foods Study discipline, and expressed their vision that Foods Study discipline should be constructed in diversified perspectives.

关 键 词：曲阜 亚洲食学论坛 饮食文化 饮食哲学 学科建设 

分 类 号：TS971[轻工技术与工程]