6月(yue)28日，食品文化周系(xi)列活動之傳統飲食文化講壇(tan)開講，生(sheng)物(wu)工(gong)程系(xi)李珍祖博士擔任(ren)主(zhu)講。學院團(tuan)委(wei)副(fu)書記(ji)(ji)劉向平、生(sheng)物(wu)工(gong)程系(xi)主(zhu)任(ren)張守(shou)忠、黨總支書記(ji)(ji)王廣勇出席活動。
李珍祖老師(shi)從“飲(yin)(yin)食(shi)(shi)(shi)歷(li)史(shi)與(yu)民俗”“中(zhong)(zhong)國(guo)(guo)飲(yin)(yin)食(shi)(shi)(shi)文(wen)(wen)化(hua)(hua)(hua)與(yu)美學(xue)”“歲(sui)時(shi)飲(yin)(yin)食(shi)(shi)(shi)與(yu)文(wen)(wen)化(hua)(hua)(hua)傳承”三個(ge)方面向同(tong)學(xue)們講授了(le)(le)中(zhong)(zhong)國(guo)(guo)傳統飲(yin)(yin)食(shi)(shi)(shi)與(yu)文(wen)(wen)化(hua)(hua)(hua)。通過《史(shi)記》《孔子論飲(yin)(yin)食(shi)(shi)(shi)》等，準確為同(tong)學(xue)們講述(shu)了(le)(le)古人眼中(zhong)(zhong)的美食(shi)(shi)(shi)和中(zhong)(zhong)國(guo)(guo)飲(yin)(yin)食(shi)(shi)(shi)文(wen)(wen)化(hua)(hua)(hua)的特(te)點，并(bing)用(yong)盛(sheng)、藝、雅(ya)、精、奇五個(ge)字概(gai)括了(le)(le)中(zhong)(zhong)國(guo)(guo)飲(yin)(yin)食(shi)(shi)(shi)文(wen)(wen)化(hua)(hua)(hua)與(yu)美學(xue)。最后，李老師(shi)用(yong)享受自然、順(shun)應時(shi)令、怡(yi)悅親情(qing)、寄(ji)托情(qing)懷總結了(le)(le)歲(sui)時(shi)飲(yin)(yin)食(shi)(shi)(shi)與(yu)文(wen)(wen)化(hua)(hua)(hua)傳承。
演(yan)講(jiang)(jiang)現(xian)場，同學們認(ren)真傾聽，細細品(pin)味中國傳(chuan)統(tong)飲(yin)食(shi)文(wen)(wen)化之美，感(gan)受中國飲(yin)食(shi)文(wen)(wen)化藝術。通(tong)過講(jiang)(jiang)座，同學們進(jin)一步(bu)加(jia)深(shen)了對中國傳(chuan)統(tong)飲(yin)食(shi)文(wen)(wen)化的(de)認(ren)識，從視覺(jue)和聽覺(jue)感(gan)受了中國文(wen)(wen)化的(de)博大精(jing)深(shen)。
