6月28日，食(shi)品(pin)文化周系(xi)列活動之傳統飲食(shi)文化講壇開講，生物(wu)(wu)工(gong)程(cheng)(cheng)系(xi)李珍(zhen)祖博士(shi)擔任主(zhu)講。學院團委副書記劉向平(ping)、生物(wu)(wu)工(gong)程(cheng)(cheng)系(xi)主(zhu)任張守忠、黨總(zong)支書記王廣勇出席活動。
李(li)珍(zhen)祖老(lao)師(shi)從“飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)歷史與民俗”“中(zhong)(zhong)(zhong)國(guo)飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)文(wen)(wen)化(hua)與美學”“歲時(shi)飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)與文(wen)(wen)化(hua)傳承(cheng)”三個方(fang)面向(xiang)同學們講授了(le)中(zhong)(zhong)(zhong)國(guo)傳統飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)與文(wen)(wen)化(hua)。通過《史記》《孔子(zi)論飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)》等(deng)，準(zhun)確為同學們講述(shu)了(le)古人眼(yan)中(zhong)(zhong)(zhong)的美食(shi)(shi)(shi)(shi)和(he)中(zhong)(zhong)(zhong)國(guo)飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)文(wen)(wen)化(hua)的特點，并用盛、藝、雅、精、奇五個字概括了(le)中(zhong)(zhong)(zhong)國(guo)飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)文(wen)(wen)化(hua)與美學。最(zui)后，李(li)老(lao)師(shi)用享受自然、順(shun)應時(shi)令、怡悅親情(qing)、寄托情(qing)懷總結了(le)歲時(shi)飲(yin)(yin)(yin)食(shi)(shi)(shi)(shi)與文(wen)(wen)化(hua)傳承(cheng)。
演講(jiang)現場，同學們認(ren)真傾聽(ting)，細(xi)細(xi)品味中國傳(chuan)(chuan)統(tong)飲食(shi)文(wen)(wen)化(hua)之美，感受中國飲食(shi)文(wen)(wen)化(hua)藝術。通過講(jiang)座，同學們進一步加深了(le)對中國傳(chuan)(chuan)統(tong)飲食(shi)文(wen)(wen)化(hua)的認(ren)識，從視覺(jue)和聽(ting)覺(jue)感受了(le)中國文(wen)(wen)化(hua)的博大精深。
