摘要
赵荣光先生在新近出版的《中华饮食文化史》一书中,运用高瞻远瞩的文化人类学的研究视野和厚实的历史学研究功底,系统而又清晰地阐明了他多年来对中国饮食文化学科体系建立的思考,并以自己的教学研究实践和研究成果,阐述了中国饮食学科的研究方法和理论构建体系。在此拟就赵荣光先生《中华饮食文化史》进行粗浅的探讨与浅析,以期得到更多饮食文化研究同道的学习与研究。
History of the Chinese Culinary Culture by Zhao Rongguang is a high - standing cultural and anthropological achievement of lasting influence. Well termed in history and research methods, the author shares with us his independent ideas on the Chinese culinary culture system gleaned through his decades of devoted research, especially the research methods desirable and the theory system to construct. This paper presents my humble analysis of Mr. Zhao＇ s work as an effort to spark more ideas on culinary culture from other colleagues.
作者
赵建民
ZHAO Jianmin(Shandong College of Tourism and Hospitality, Jinan, 250200, Shandong Provinc)
出处
《楚雄师范学院学报》
2017年第1期20-24,共5页
Journal of Chuxiong Normal University
关键词
赵荣光
饮食史
饮食文化
治学之道
Zhao Rongguang
history of food
culinary culture
academic character
