中国饮食文化研究历程回顾与历史检视  

Historical retrospect of the study on China food culture

作　　者：周鸿承[1] ZHOU Hongcheng(Department of History,Zhejiang Gongsliang University,Hangzhou,Zhejiag 310018,China)

机构地区：[1]浙江工商大学历史系,浙江杭州310018

出　　处：《美食研究》2018年第1期14-18,共5页Journal of Researches on Dietetic Science and Culture

基　　金：国家社会科学基金项目(17CSS015)

摘　　要：断代史观指导下的中国饮食文化研究容易使研究者忽视民族饮食文化的渐进式发展与饮食思想的连续性流动,也难以构建属于中国饮食文化的学科体系与理论特征。早期海外中国饮食文化研究者善于从跨学科视角审视中国饮食文化。他们在蒙古饮食研究以及中华饮食典籍整理方面取得系列成果。国外研究机构在构建饮食文化研究人才的培养机制与高水平论文发表平台的创建方面,有许多可借鉴之处。中国饮食哲学思想、饮食制度、饮食图像、饮食文化遗产以及中外饮食文化交流五大领域将成为未来中国饮食文化研究的热点。The research of China food culture under the guidance of discontinuous dynastic concept could make the researchers ignore the gradual development and sustainable thought flow of food culture and fail to construct the academic system and theoretical characteristics of the food studies in China.on China food culture were good at working from interdisciplinary perspectives.They had serial achievements in the classic reviews of Mongolian food and Chinese one.Much could be learnt institutions in the construction of training mechanism for food culture talents and the establis!iment of publication platform for high-level papers.Food philosophy,food regulations,food image and food cultural heritage of China,and food culture exchange abroad will become the hot topics for in the future.

关 键 词：中国饮食文化 学科建设&研究机构 

分 类 号：TS971.2[轻工技术与工程]