| 关于中国烹饪申遗问题的争论 |
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| 引用本文： | 季鸿崑.关于中国烹饪申遗问题的争论[J].南宁职业技术学院学报,2012(1):1-6. |
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| 作者姓名： | 季鸿崑 |
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| 作者单位： | 扬州大学旅游烹饪学院 |
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| 摘 要： | 在国务院已经公布的三批非物质文化遗产代表作名录中,有关饮食类的项目缺乏应有的规范,显得异常零乱,特别是与中餐有关的项目,不仅抛开了红案、白案等传统的工艺分类,更使得中国烹饪技艺失去了整体面貌。由此笔者在2011杭州亚洲食学论坛上提出的以"中国烹饪"为名目的申遗主张,引起了各方的关注,也招致一些人的反对。这场争论对中国传统饮食文化的研究产生什么影响,目前尚难预料。但一些真正的饮食文化研究者,必然会将讨论引向深入,回应社会世俗力量对中国食学的偏见。
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| 关 键 词： | 中国烹饪 非物质文化遗产 申遗 食学 |
A Debate on Chinese Cuisine Application for World Cultural Legacy |
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| JI Hong-.A Debate on Chinese Cuisine Application for World Cultural Legacy[J].Journal of Nanning Polytechnic,2012(1):1-6. |
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| Authors: | JI Hong- |
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| Institution: | JI Hong-kun(Jiangsu Institute of Culinary Studies,Suzhou 225009,Jiangsu,China) |
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| Abstract: | In the list of the three groups of intangible cultural heritage representative works published by the State Council of China,catering categories appear to be in exceptional disorder for lack of necessary norms.The Chinese catering items,in particular,leave aside the traditional processing classification,which give rise to loss of the overall outlook of Chinese cooking techniques.In 2011 Hangzhou Asian Food Cultural Heritage Forum,an argument was proposed for Chinese cuisine application for World Cultural Legacy,which aroused wide concern,but incurred intense hostility.Inevitably,there will be further debate on the issue among the catering culture researchers in respond to social secular powers’ prejudice against Chinese catering cultural heritage. |
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| Keywords: | Chinese cuisine intangible cultural heritage application for World Cultural Legacy Food Cultural Heritage |
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