Brief introduction of Zhao Rongguang

Chairman of Asia Food Science Forum, Director of China Institute of Food Culture of Zhejiang Gongshang University, Second-class Professor, and Vice President of China Food Culture Research Association, Zhao Rongguang. He has been engaged in the research and teaching of food history and food science in China for 40 years, and is a pioneer of food culture and food science research in Chinese mainland. There are more than 300 academic papers, 8 academic monographs/kloc-0, and about 50 series of food culture history and regional history in China. The lecture "Food Culture in China" is the first batch of excellent video courses by the Ministry of Education, and the textbooks compiled are used by hundreds of colleges and universities. Academic circles call its theory, method and achievement "Zhao Lun". He started teaching from 1968, deliberately applied theory, methods and art, wrote 15000 ancient poems and published 10 ancient poems. Calligraphy has its own style.

Chinese name: Zhao Rongguang.

Mbth: Zhao Rongguang

Alias: Success

Nationality: China.

Ethnic group: Han nationality

Birthplace: Qiqihar City

Date of birth: 1948

Occupation: teacher

Faith: universal value

Masterpieces: Textual Research on the Names and Facts of Manchu-Han Banquet, Food Research in the Archives of Feast Duke's Mansion, and History of Chinese Food Culture.

Gender: male

Personal profile

Zhao Rongguang (1948-), male, director and professor of China Institute of Food Culture, Zhejiang Gongshang University, chairman of Asian Food Research Forum and vice president of China Food Culture Research Association (national level). He has been engaged in teaching since 1968, and has been engaged in the research and teaching of food history and food science in China since 1980. He is a pioneer in food culture and food science research in Chinese mainland. His theory, methods and achievements are called "Zhao Lun" in academic circles, and he is also known as "the master of food science", "the three outstanding scholars in Asian food culture research" and "the external spokesman of China food culture". From 65438 to 0999, Zhao Rongguang was transferred to Zhejiang Gongshang University as the first professor to introduce talents. In 20 12, the course "China Food Culture" taught by him was the first batch of excellent video classes by the Ministry of Education. His educational thoughts, theories and methods, research and practice, his pursuit of speech art, and his deliberate cultivation of teachers' morality and teacher training are all unique. Selected into the list of national universities 100 famous professors. Its textbooks have long been used by hundreds of colleges and universities. Mainly engaged in the teaching and research of China's cultural history, focusing on China's food history and food culture. Research work has been going on for nearly forty years. Courses offered: China food culture, China food history, China food culture classics, China food folklore, folklore, tourism culture, etc. As the chief designer of the food theme museum, he designed China Miao Culture Museum, China Sauce Culture Museum and China hangzhou dishes Museum. In addition, the creation of ancient poetry and calligraphy also have their own styles.

AsianFoodStudyConference, founded and chaired by Zhao Rongguang, is the highest-level public welfare academic forum for food history research and food culture promotion in Asia. The forum implements the annual meeting system and is held in turn in world-renowned cultural cities. Over the years, we have successfully held "Preserving the Memory of Ancestor Dining Table: 201Hangzhou Asian Food Science Forum", "Integrating Culture, Technology and Industry: 20 12 Bangkok Asian Food Science Forum" and "Health and Civilization: 20 13 Shaoxing Asian Food Science Forum". Fu Li's original diet: 20 15 Qufu Asian diet research forum "and" the exchange of diet culture-past, present and future: 20 16 Kyoto Asian diet research forum ". 20 17 1 1 Forum will be held in Seoul, Korea, and preparations are under way. Previous conferences have gathered more than 200 famous scholars from Chinese mainland, Hongkong, Macau, Taiwan Province Province, Japan, South Korea, India, Indonesia, Malaysia, Philippines, Vietnam, the United States, France, Britain, Switzerland, the Netherlands, Denmark and other nearly 40 countries and regions. , and published four academic papers, which received extensive attention and strong support from relevant research institutes, laboratories and well-known catering enterprises at home and abroad, greatly promoting food science research. The forum released a series of dietary concepts that highlight universal values and civilization of the times, such as "food safety is the bottom line of human rights protection in 2 1 century"; Three refusals-refusing to cook, refuse to eat and refuse to sell wild animals "; Healthy eating and civilized dining "culture has roots and civilization has no borders"; Courtesy and harmony are precious: human table civilization in 2 1 century "; Civilized dining table, humility and courtesy: a measure to cultivate China people's food etiquette "has been widely concerned and recognized by all walks of life, and has been gradually practiced and popularized in China's catering industry.

Main honor

The research results have published monographs 18, edited 4 books and 50 volumes, published more than 300 academic papers and 5 provincial and ministerial topics. He was awarded the honor above the provincial level by the Ministry of Commerce of People's Republic of China (PRC) (92. 103), an advanced figure in the principle of three educations in Zhejiang Province, and an expert in China's outstanding contribution to food culture by the China Food Culture Research Association, enjoying the special government allowance of the State Council (93.32 1007 1). It was once rated as "Top Ten Teachers in Zhejiang Province" and "Top 100 Teachers in China" by Teacher Evaluation Network.

His academic achievements and activities have been reported by dozens of domestic and foreign newspapers such as Guangming Daily, People's Daily (Overseas Edition), Wen Hui Reading Weekly, China Food News, Social Science News, Asahi Shimbun, Chosun Ilbo, ChineseRestaurantNews and Flavor & Fortune, and he has been interviewed by China CCTV for more than ten times. NHK, South Korea's MBC, South Korea's KBS and France are all union media International &；; Lyons TV made a special trip to China to interview them.

main occupation

work

History of Chinese Food Culture (three volumes), Zhejiang Education Press, 20 16.

AHistoryofFoodCultureinChina，SCPGPublishingCorporation，20 15。 (ISBN: 978-1-938368-16-5)

Chinese wine culture, Zhonghua Book Company, 20 12.

Chinese food culture, Zhonghua Book Company, 20 12.

Memory of Dining Table: Essays on Food Science in Zhao Rongguang, Yunnan People's Publishing House, 20 1 1 year.

Introduction to Food Culture in China (2nd Edition), Higher Education Press, 2008.

Study on Diet in the Archives of Feast Duke's Mansion, Shandong Pictorial Press, 2007.

A Study of China Food Culture, Oriental Food Publishing House, 2003.

An Introduction to Food Culture in China, China Higher Education Press, 2003.

China Tourism Culture (by * * *), Dongbei University of Finance and Economics Press, 2003.

A Textual Research on the Origin of Manchu-Han Banquet (Oriental Culture Integration, edited by Ji Xianlin), Kunlun Press, 2003. Introduction to Food Culture, China Light Industry Press, 2000.

The Diet Life of the Ordinary People in Ancient China, Taiwan Province Commercial Press, 1998. Diet and Life of Ancient People in China, Commercial Press, 1997.

Study on Manchu Diet Culture and Manchu-Han Banquet Changes, Heilongjiang People's Publishing House, 1996.

Zhao Rongguang Food Culture Collection, Heilongjiang People's Publishing House, 1995.

The world's first feast list of Duke's Mansions, Heilongjiang Science and Technology Press, 1992.

Diet History of China, Heilongjiang Science and Technology Press, 1990.

The world's first feast, the catering life of the Duke's Mansion, Heilongjiang Science and Technology Press, 1989.

editor in chief

Proceedings of the 4th Asian Food Forum (20 14 Xi 'an), Shaanxi Normal University Press, 20 15.

Health and Civilization: Proceedings of the 3rd Asian Food Science Forum, Zhejiang Ancient Books Publishing House, 20 14.

History of Chinese Food Culture (all ten volumes), China Light Industry Press, 20 13.

Asian Food Heritage: Harmonious Culture, Technology and Industry (Volume II, Co-editor), Chulalongkorn University (Bangkok), 20 13.

Special History of China Food Culture (published in 4 volumes), Shanghai Ancient Books Publishing House, 20 1 1 year, 20 12 years.

China Culinary Culture Grand Ceremony, Zhejiang University Press, 20 1 1 year.

Retaining the memory of ancestors' dining table: 201/proceedings of Hangzhou Asian Food Science Forum, Yunnan People's Publishing House, 20 1 1 year.

Series 10 kinds of teaching materials for higher cooking education, China Higher Education Press, 2003.

20 Series Textbooks for Higher Cooking Education, China Light Industry Press, 2000.

poetry anthology

A Story in the Cloud (2 volumes), Yunnan People's Publishing House, 20 13.

Yin on the River (four volumes), Yunnan People's Publishing House, 20 1 1 year.

Chenggong Zhai, China Federation of Literary and Art Circles Press, 2007.

Chi Chi, Oriental Food Publishing House (Hong Kong), 2006.

West Lake Collection, Oriental Food Publishing House (Hong Kong), 2005.

Stolen Collection, Oriental Food Publishing House (Hong Kong), 2003.

translate

English, American high-rise buildings, Heilongjiang Science and Technology Press, 1993.

The way of stone wool: on food civilization, Heilongjiang Science and Technology Press, 1992.

Shi Jingqian, English: Qing Dynasty Diet, Heilongjiang Commercial Economic Society, 1984.

Academic paper

Attention should be paid to the construction of table manners in China, China Food News, May 20 16.

On the Original Meaning of "Kitchen" and "Kitchen Cabinet" Culture, Journal of Chuxiong Normal University, 2065438+August 2005.

An attempt to understand China's diet history with the theory of "food culture circle" —— Preface, Journal of nanning college for vocational technology, No.5, 20 14.

Chinese Cuisine Goes to the World: A Problem of Permanent Progressive Tense, Journal of nanning college for vocational technology,No. 1 1.

My opinion on the phenomenon of "Korean food fever" in modern China, Studies on Food Culture,No. 1, 2007.

On the historical and practical significance of Chinese wine culture from Li Bai's wine nature and "wine saint", Diet Culture: an important way to improve the competitiveness of enterprises-Proceedings of the 2005 high-level forum on diet culture and food enterprise (production) development, April 2005.

Refuse to cook, sell and eat wild animals —— How did I put forward the "three refusals" initiative, Journal of nanning college for vocational technology, No.3, 2004.

Textual Research on the Origin, Variety, Technology and Changes of China Sauce Culture, No.4 Food Culture Research, 2004.

Seeing the "food stall" culture from the new era of China catering public eating out, Food Culture Research,No. 1 2004.

Food Culture in Northeast China from the Perspective of Historical Evolution, Food Culture Research, No.4, 2003.

"Post-SARS Era: The Realistic and Historical Significance of SARS Events to the Trend of China's Catering Culture", Journal of Business Economics,No. 10, 2003.

Some tentative ideas on the development of Guizhou cuisine, Oriental Cuisine: Academic Edition, No.2, 2003.

Description of NHK Large-scale Literature and Culture Festival to Commemorate the 30th Anniversary of the Normalization of Sino-Japanese Diplomatic Relations, Food Culture Research,No. 1, 2003.

Cultural Evaluation of Traditional Folk Cuisine in China, Studies on Food Culture,No. 1, 2003.

The Esophagus of Confucius and Mencius and Its Position in the History of China's Food Culture, Journal of Korean Food Life Culture Society (Seoul), Vol. 17, No.4, June 2002 10.

"Some Issues in the Study of Shu Culture", Journal of Korean Diet Life Culture Society (Seoul), Volume 17, No.3, July 2002.

A preliminary study on the cultural and spiritual relationship between Song Huizong and Song Tea Ceremony, Studies on Food Culture, No.2, 2002.

/kloc-Two Different Views and Reflections of Westerners on Miao Culture in China Around the Mid-9th Century, Food Culture Research, No.2, 2002.

Historical variation of the image of traditional drinkers in China, Studies on Food Culture,No. 1, 2002.

The Principle Conception of Contemporary Catering Enterprise Culture Construction in China, Journal of Business Economics, No.9, 200 1.

New Hot Spots of China Catering: Analysis and Thinking of hangzhou dishes's Hot Spots, Research on Catering Culture,No. 1, 200 1.

Reflections on the Cultural Tradition of Qi and China, Studies on Food Culture,No. 1, 200 1.

Tradition and Innovation of Food Culture in China —— Understanding of Food Culture Research in China for 20 Years, Journal of nanning college for vocational technology,No. 1, 2000.

The top ten beauties of China's ancient food culture, Joint SubmissionNo. 14 1, 1996.

Textual research on the name and reality of Man-Han Banquet, Historical Research,1March, 995.

On the Dietary Practice and Dietary Thought of Yuan Mei, an ancient food saint in China, Cooking in China is marching towards the new century, Economic Press, 1994, 10.

Studies on China's Food Culture, (Tokyo) VESTA (Quarterly),No. 18, which lasted for 6 years (1994)65438+ 10/.

academic conference

Expecting vegetarianism to become the basic dietary lifestyle of Chinese mainland people in the 2nd/Kloc-0th century, International Symposium on "Vegetarianism and Harmonious Society", May 2007/Kloc-0th/7th.

Taste the beautiful scenery and poetic Hangzhou: Hangzhou food in the eyes and hearts of poets of past dynasties, the 3rd China Classical Education Forum, 20 17, Hangzhou, April 23rd.

Gourmet Gourmet: Gourmet and Contemporary China Catering Culture, Boao Forum for Asia 20 17 Annual Meeting and Boao Catering Culture Forum, March 28th, 20 17, Boao, Hainan.

Theme and Responsibility: Establishment and Pursuit of Asian Food Science Forum, keynote speech at the 6th Asian Food Science Forum (Kyoto-Osaka) on 20 16, Ritsumeikan University, Japan, on February 5, 20 16.

"Promoting Chinese food culture: the responsibility of the world Chinese food industry", special lecture of the World Chinese Food Industry Federation, 20 16, June 27, Beijing Union University.

People are not drunk-social drinking habits in Song Dynasty, lecture in Wulin Lecture Hall of Zhejiang Museum, 20 16, Hangzhou, April 5.

"Feast the food in the Duke's Mansion" is a precious heritage in the history of human civilization-based on the understanding of classification ",5th Asian Food Research Forum, 20 15, Qufu.

Restorative Construction of Food Discipline: Experience and Perception of Wandering for 35 Years, Keynote Speech at the First National Symposium on Food Culture Teaching and Textbooks in Colleges and Universities, Hangzhou, 20 15 1 1.

The reconstruction of sven should start with standardizing table manners-my opinion on the progress of China people's civilized cultivation and behavior image, speech at the International Symposium on Life and Development in Hangzhou 20 15, Hangzhou 20 15.

"On the Function of Ancient Distillers in the History of China and Its Relationship with Distilled Liquor", 4th Asian Food Science Forum, Xi 'an, 20141.

The Modern Heritage of Chinese Traditional Agricultural Holiday Food Customs and the Survival of Representative Leisure Foods —— Taking the history and realistic forms of 24 kinds of holiday foods as examples, keynote speech at the 2nd Asian Food Science Forum, Bangkok, 20 12.

On the Historical Nodes of Chinese Dietetic Culture in Five Thousand Years, Keeping the Memories of Ancestors' Dining Tables: 201Hangzhou Asian Dietetic Research Forum, 20 1 1 August, Hangzhou.

"China people's" bamboo shoot "food and its cultural significance", invited keynote speech of Gwangju International Food Festival Cultural Forum, Gwangju, South Korea, 20 10.

Historical characteristics and evolution of China's food culture and customs, speech at the seminar of US Food and Drug Administration in Dongguan, 20 10, Zhejiang University.

Confucius' view of ghosts and gods and its historical value analysis, the second world Confucianism conference, September 2009, Qufu.

Reflections on the Cultural Construction of Modern Catering Enterprises in China, Catering Summit of China International Hui Merchants Conference, 2007, Anhui.

/kloc-a probe into the style and historical evolution characteristics of catering culture in the lower reaches of the Yangtze River since the 0/3rd century, a preliminary study on China's historical culture and catering tourism-a symposium on catering tourism across the Taiwan Straits, Taiwan Province Province, 65438+February 2002.

Cherish Nature: Declaration on Refusing to Cook Endangered Animals, Declaration of All Professional Chefs in the First Oriental Food International Grand Prix and New Cooking Forum, 200 1, Taishan, April 18.

The Status of Soybean in Diet Structure of China and Fate Culture of China, The Third International Symposium on Primary Prevention of Atherosclerosis and Thrombosis between China and Japan, 1996 10, Harbin.

Food culture report from China, special report of Korea, China and Japan of Korean Food Life Culture Society, June 1993, Seoul, Korea.

On autophagy in the history of China, the 4th Symposium on Social History of China, September 1992, Shenyang.

The Historical Position and Future of China's Cold Food Culture, Symposium on the Development of Snow Country in the 20th Century, March, 1992, Nagaoka, Japan.

On the catering culture in Heilongjiang province, the first culinary academic seminar in Heilongjiang province, 199 1, Harbin.

Brothel and Ancient Food Culture in China, The Third Symposium on Social History of China, 1990 10, Chengdu.

videotape

Little Chopsticks and Great Wisdom, special program of "Journey of Civilization" 20 1503 16, CCTV, 20 15.

Zhao Rongguang's "China Food Culture" open class "Strategic Orientation: On China National Food Culture", China University video open class, 20 12.

Zhao Rongguang's "China Food Culture" Open Class "Two Magic Sticks: China Chopsticks Culture", China University Video Open Class, 20 12.

Zhao Rongguang's "China Food Culture" Open Class "Golden Pagoda Structure: Levels of China Food Culture", China University Video Open Class, 20 12.

Zhao Rongguang's "China Food Culture" open class "The drinker leaves his name: Chinese wine culture", China University video open class, 20 12.

Zhao Rongguang's "China Food Culture" Open Class "Broad and Profound: China's Food Thought", China University Video Open Class, 20 12.

Professor Zhao Rongguang's farewell lecture at the School of Tourism, Iqiyi, 20 15.

20 15 Record of the 5th Asian Food Science Forum (1), filmed and produced by Li Jiansheng (Shandong TV Station), 20 15.

20 15 Record of the 5th Asian Food Science Forum (middle), filmed and produced by Li Jiansheng (Shandong TV Station), 20 15.

20 15 Record of the 5th Asian Food Science Forum (Part II), filmed and produced by Li Jiansheng (Shandong TV Station), 20 15.

Li Jiansheng (Shandong TV Station), 20 15.

Related comments

The Cultural Situation of China's Culinary Higher Education —— 25 years with Mr. Ji Hongkun, Journal of nanning college for vocational technology, 20 14(6).

True colors of scholars: a chronicle of Mr. Zhao Rongguang's scholarship, Kunming: Yunnan People's Publishing House, 20 13.

It is urgent to construct the discipline of food science —— Interview with Professor Zhao Rongguang, Director of China Institute of Food Culture, Journal of nanning college for vocational technology, 20 13(6).

"Double Chopsticks System" and Dining Table Civilization in the New Period —— Reflections on the Chopsticks Revolution advocated by Professor Zhao Rongguang, Journal of nanning college for vocational technology, 20 13(4)

Chinese cuisine going to the world: a question of perpetual tense —— Interview with Professor Zhao Rongguang, a famous food culture scholar, Journal of nanning college for vocational technology, 201(1).

Feeling the Feast of Gluttony from the Masterpieces of Scholars —— Comment on Zhao Rongguang, Studies on Food Culture, 2004(2).