6月28日，食品文化周系列活動(dong)之傳統飲食文化講(jiang)(jiang)壇開講(jiang)(jiang)，生物工程系李(li)珍祖博士擔任(ren)主講(jiang)(jiang)。學院團委副書記劉(liu)向平(ping)、生物工程系主任(ren)張守忠、黨(dang)總支書記王(wang)廣勇出席活動(dong)。
李珍祖老(lao)師(shi)(shi)從“飲(yin)食(shi)(shi)(shi)(shi)歷史與(yu)(yu)民俗”“中(zhong)(zhong)(zhong)(zhong)國飲(yin)食(shi)(shi)(shi)(shi)文(wen)化與(yu)(yu)美(mei)學(xue)”“歲(sui)時(shi)(shi)飲(yin)食(shi)(shi)(shi)(shi)與(yu)(yu)文(wen)化傳(chuan)承”三個(ge)方面向同學(xue)們(men)講(jiang)授(shou)了(le)中(zhong)(zhong)(zhong)(zhong)國傳(chuan)統(tong)飲(yin)食(shi)(shi)(shi)(shi)與(yu)(yu)文(wen)化。通過《史記(ji)》《孔子論飲(yin)食(shi)(shi)(shi)(shi)》等，準(zhun)確為同學(xue)們(men)講(jiang)述(shu)了(le)古人眼(yan)中(zhong)(zhong)(zhong)(zhong)的(de)美(mei)食(shi)(shi)(shi)(shi)和中(zhong)(zhong)(zhong)(zhong)國飲(yin)食(shi)(shi)(shi)(shi)文(wen)化的(de)特(te)點，并用盛(sheng)、藝、雅(ya)、精、奇五(wu)個(ge)字概括了(le)中(zhong)(zhong)(zhong)(zhong)國飲(yin)食(shi)(shi)(shi)(shi)文(wen)化與(yu)(yu)美(mei)學(xue)。最后，李老(lao)師(shi)(shi)用享受(shou)自然、順應時(shi)(shi)令、怡悅親情(qing)、寄托情(qing)懷(huai)總結了(le)歲(sui)時(shi)(shi)飲(yin)食(shi)(shi)(shi)(shi)與(yu)(yu)文(wen)化傳(chuan)承。
演講現場，同學們認(ren)真傾聽(ting)，細細品味中(zhong)國(guo)傳統(tong)飲食文(wen)化之(zhi)美(mei)，感(gan)受中(zhong)國(guo)飲食文(wen)化藝(yi)術。通過講座，同學們進一步加(jia)深了(le)對中(zhong)國(guo)傳統(tong)飲食文(wen)化的認(ren)識，從視覺(jue)和聽(ting)覺(jue)感(gan)受了(le)中(zhong)國(guo)文(wen)化的博大精深。
