摘要
《中华饮食文化史》作为赵荣光先生倡编的"地域饮食文化丛书"卷,以百万字三册巨帙,凸显中国饮食文化发展脉络,还包括史料细部考据,并提出"食学"学科体系的蓝图,堪称全景式的学术贡献。
The compilation of History of the Chinese Culinary Culture was advocated by Zhao Rongguang. The book is the ＂regional culinary culture＂ volume of the whole series. This million - character three -volume project highlights the major events in history of the Chinese culinary culture, but not at price of detailed textural investigation. The book also suggests the blueprint of ＂food studies＂ as an academic discipline, which is the culmination of all its panoramic contributions.
作者
高成鸢
GAO Chengyuan(Tianjin Academy of Social Sciences, 300191, Tianjin)
出处
《楚雄师范学院学报》
2017年第1期11-14,共4页
Journal of Chuxiong Normal University
关键词
赵荣光
饮食文化
学科体系
食学创建
ZHAO Rongguang
culinary culture
scientific system
creation of food studies as an aca- demic discipline
