6月28日，食品(pin)文化周系列活動(dong)之傳統飲食文化講壇(tan)開講，生(sheng)物(wu)工(gong)程(cheng)系李珍祖博士擔任(ren)(ren)主(zhu)講。學院團委副書(shu)記劉(liu)向平、生(sheng)物(wu)工(gong)程(cheng)系主(zhu)任(ren)(ren)張守(shou)忠、黨總支(zhi)書(shu)記王廣勇(yong)出(chu)席活動(dong)。
李珍祖老師(shi)從“飲(yin)(yin)(yin)食(shi)歷史與民俗(su)”“中(zhong)(zhong)國(guo)飲(yin)(yin)(yin)食(shi)文(wen)化(hua)(hua)(hua)與美學”“歲時(shi)飲(yin)(yin)(yin)食(shi)與文(wen)化(hua)(hua)(hua)傳承(cheng)”三個(ge)方面向同學們(men)(men)講授了(le)中(zhong)(zhong)國(guo)傳統飲(yin)(yin)(yin)食(shi)與文(wen)化(hua)(hua)(hua)。通過《史記》《孔子論飲(yin)(yin)(yin)食(shi)》等，準(zhun)確(que)為(wei)同學們(men)(men)講述了(le)古人眼中(zhong)(zhong)的美食(shi)和中(zhong)(zhong)國(guo)飲(yin)(yin)(yin)食(shi)文(wen)化(hua)(hua)(hua)的特點(dian)，并用盛、藝(yi)、雅(ya)、精、奇五(wu)個(ge)字概括了(le)中(zhong)(zhong)國(guo)飲(yin)(yin)(yin)食(shi)文(wen)化(hua)(hua)(hua)與美學。最后(hou)，李老師(shi)用享受自然(ran)、順應時(shi)令、怡悅親(qin)情、寄托(tuo)情懷總結了(le)歲時(shi)飲(yin)(yin)(yin)食(shi)與文(wen)化(hua)(hua)(hua)傳承(cheng)。
演講(jiang)現場(chang)，同(tong)學們(men)(men)認真傾聽(ting)，細(xi)細(xi)品(pin)味中(zhong)國(guo)傳(chuan)統飲食文(wen)化(hua)之美，感(gan)(gan)受(shou)中(zhong)國(guo)飲食文(wen)化(hua)藝術。通過講(jiang)座，同(tong)學們(men)(men)進一步加(jia)深了(le)(le)對(dui)中(zhong)國(guo)傳(chuan)統飲食文(wen)化(hua)的認識，從視覺和聽(ting)覺感(gan)(gan)受(shou)了(le)(le)中(zhong)國(guo)文(wen)化(hua)的博大精深。
