舌尖上的丝绸之路  

Silk Road on the Tip of the Tongue

作　　者：吴星铎 苏莉 吴求 崔岱远 

机构地区：[1]海龙国际教育创新研究院 [2]全国读书会联盟 [3]中国财政经济出版社

出　　处：《国际人才交流》2017年第11期62-65,共4页International Talent

摘　　要：《舌尖上的中国》曾在海内外热播,打开了人们的味蕾。作家、文化学者崔岱远老师对美食的掌故熟稔于心,他的著作《吃货辞典》入选"中国影响力图书""中国好书",被誉为接地气的好作品!本期"国际朋友说"特邀嘉宾崔岱远邀请国际朋友来到北京贵宾楼饭店玉兰厅,聊一聊那些通过丝绸之路流传到国外的中国食物,以及那些通过丝绸之路来到中国的外国食物,一起分享食物源流和演变的"舌尖上的丝绸之路"。The program ＂China on the Tip of the Tongue＂, which has gone viral both in the country and abroad, has revealed the taste of China to people. Writer and scholar Cui Daiyuan＇s, Dictionary of a Foodie, has been included in the China＇s Most Influential Books and China Loves Reading collections, and has become famous for its ＂down-to-earth＂ narration. This time, scholar Cui was invited as a special guest for ＂World Speaking＂, an event held at Grand Hotel Beijing, to give a talk on what food from China was exported to other countries along the ancient Silk Road route, and to discuss the food origins and how “Silk Road on the Tip of the Tongue” evolved.

关 键 词：丝绸之路 北京贵宾楼饭店 文化学者 中国 影响力 食物 朋友 国际 

分 类 号：K875.6[历史地理—考古学及博物馆学]