袁枚的食学成就与中华饮食史地位  

On Yuan Mei’s Achievement in Food Science and His Position in Chinese Food History

作　　者：赵荣光[1] 

机构地区：[1]浙江工商大学中国饮食文化研究所

出　　处：《浙江旅游职业学院学报》2012年第2期1-5,22,共6页Journal of Tourism College of Zhejiang

摘　　要：正是因为袁枚等一批饮食理论家涉足一向被轻视、鄙夷的食学研究领域,才最终将有数千年悠久传统和丰厚积淀的中华民族饮食文化提升到了食学的地位,而袁枚本人,也正是因为其杰出实践和在食学研究领域历半个世纪之久的卓绝探索与伟大建树,最终将自己造就成了中华民族饮食文化的千古一人,成了无可争议和别无替代的中国古代饮食圣人。The involvement of such theoreticians as Yuan Mei in the long neglected food industry has raised Chinese cuisine culture with a long history and rich cultural connotation to food science.Thanks to his outstanding practice and great achievement in food science throughout half a century,Yuan is regarded as the most important scholar of Chinese cuisine culture and the only sage in ancient Chinese food sector.

关 键 词：袁枚 食学 饮食史 

分 类 号：TS971[轻工技术与工程]