建国60年来我国饮食文化的历史回顾和反思(上)

A Historical Reflection and Retrospection of Chinese Cuisine Culture since 1949

建国60年来,我国内地的食生产和食生活经历了从饥饿到温饱再向小康变化的历程,部分发达地区还在建设基本现代化的饮食文化格局。具体可以从饮食文化的学科定位、内地人民食物生产和饮食生活概况的变化、中华饮食文化传统、食品安全和营养科学、饮食文化社团和学术交流、食科教育、饮食文艺、餐饮行业和餐饮文化等8个方面讨论这一变化过程,既总结已取得的成绩,也不回避发生的争论和存在的问题,目的在于将中华饮食文化这个民族瑰宝发扬光大,从而使中国人民的饮食生活尽快走向科学化、现代化的道路。

In the past 60 years ever since 1949, the inland food production and cuisine has undergone stages, from food shortage to food adequacy level and then approximately to moderate prosperity, and even in part of well developed areas of China the practically modernized catering structure has formed. Further discussion will be held in the following eight aspects, subject position of catering culture, the basic facts of changes in the inland food production and cuisine, the traditional Chinese cuisine culture, food safety and nutriment, catering culture society and academic exchange, food science instruction, dieting literature and art, restaurant business and culture, for a summary of the achievement in the past and the inevitable problems and arguments at pres- ent, aiming at spreading Chinese cuisine culture and paving the way for the scientific and modern development of Chinese people＇ s dieting life.