季鸿崑先生对中医“营卫学说”的理论探索  

Ji Hongkun's Research on Theory of Traditional Chinese Medical “Yingwei Theory”

作　　者：黄炳[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《南宁职业技术学院学报》2016年第5期35-39,共5页Journal of Nanning College for Vocational Technology

摘　　要：20世纪末"烹饪热"背景下的烹饪文化和饮食文化研究中,依附于中医药的传统营养理论还是近现代营养科学建立当代中国烹饪理论体系,是学界争论的焦点之一,但传统论者坚持的"养助益充"只是中餐的膳食结构,并非真正的传统营养理论。季鸿崑对《黄帝内经》等传统医籍经文进行系统的研探审辨,认为中医的"营卫学说"才是真正的中华传统营养理论,而且它还是一个系统而完整的学术体系。对"营卫学说"进行深入解读,需要将中医的学术术语、概念与近现代营养科学进行对译。In the researches on cooking culture and catering culture under the backgrouund of the craze for cooking towards the end of the 20th century, whether contemporary Chinese cooking theory system was developed based on traditional Chinese medicine-based traditional nutrition theory or modern nutrition science is one of the focuses of academic debates. After probing into traditional medical works like ＂Yingwei Theory＂, Ji Hongkun argued that traditional Chinese medicine-based ＂Yingwei Theory＂should be the true Chinese traditional nutrition theory, which should also be a systematic and complete academic system. The in-depth interpretation of ＂Yingwei Theory＂ calls for intertranslation between TCM academic terms and modern nutrition science.

关 键 词：季鸿崑 烹饪理论 营卫学说 中医 营养 卫生 

分 类 号：TS971[轻工技术与工程]