| 烹饪专业期刊的特色之路 |
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| 引用本文： | 王芙蓉.烹饪专业期刊的特色之路[J].编辑学报,2010,22(6):533-534. |
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| 作者姓名： | 王芙蓉 |
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| 作者单位： | 《扬州大学烹饪学报》编辑部,225127,江苏扬州 |
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| 摘 要： | 作为高校的专业期刊,<扬州大学烹饪学报>(原<中国烹饪研究>)一直在探索自己的特色之路.期刊依托在中国高校最早设立的中国烹饪专业彰显特色,依靠一支综合素质较高的编辑队伍创造特色,并积极发挥行业协会组织和烹饪业内人士的作用张扬特色,在20多年的办刊过程中,展示了自己的特色.并将在烹饪理论研究和行业发展过程中进一步发挥专业期刊的作用,力求走出一条有特色的中国高校专业期刊之路.
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| 关 键 词： | 专业期刊 烹饪 特色 |
| 收稿时间： | 1983/4/9 0:00:00 |
| 修稿时间： | 1983/4/9 0:00:00 |
Characteristics establishment of cuisine science periodicals |
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| WANG Furong.Characteristics establishment of cuisine science periodicals[J].Acta Editologica,2010,22(6):533-534. |
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| Authors: | WANG Furong |
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| Institution: | Editorial Office of Cuisine Journal of Yangzhou University, 225127, Yangzhou, Jiangsu, China |
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| Abstract: | Cuisine Journal of Yangzhou University (formerly Chinese Cuisine Study), a university professional periodical, has been devoted to its characteristics establishment all the time. In the past two decades, its unique features were highlighted by the establishment of cuisine specialty earliest in domestic universities; its characteristics were created by the work of a high-quality editors team, and were activated by the efforts from the specialists in the Chinese Cooking Association. With further study of cuisine theory and further exploration of the function of professional periodicals, Cuisine Journal of Yangzhou University will hopefully walk out a way with its own characteristics among the university periodicals. |
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| Keywords: | professional periodical cuisine characteristic |
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