"Chinese Culinary History" editorial conference was held in Nanyang

Editorial work meeting

Nanyang Network (Reporter Wang Peng) On August 18, the fourth, fifth, and sixth volumes of "History of Chinese Culinary" was held in the Nanyang Shengyuan Kaiyuan Business Hotel. More than 40 experts and professors from all over the country and the leaders of the industry association gathered together to discuss.

The meeting was hosted by the Henan Catering and Accommodation Industry Association, and hosted by the Nanyang Catering and Accommodation Industry Association. Qiao Jie, vice chairman of the Chinese Culinary Association, Zhang Hailin, President of the Henan Catering and Accommodation Industry Association, Yao Weijun, a professor at Huazhong Normal University, Feng Yuzhu, a professor at Hebei Normal University, Shao Wan Kuan, Director of the Institute of Culinary Institute of Nanjing Tourism Vocational College, and the catering and accommodation industry in Nanyang Yin Zhiyong, president of the association, attended the meeting.

meeting venue

The reporter learned from the conference that the "History of Chinese Culinary", which is led by the Chinese Culinary Association, aims to promote food culture and adhere to cultural self -confidence. Innovate the development of Chinese cooking civilization and promote the development of the contemporary Chinese catering economy. The book uses the history of chronology to explain the context of Chinese cooking development to the world. In the future, it will be recommended as a classroom textbook for related majors in domestic vocational skills.

In 2016, the Harbin Commercial University, Yangzhou University, Henan Province Catering and Accommodation Industry Association and other units jointly launched a national initiative of the national -level nation -level general history of the cooking industry, and received the support of the Chinese Culinary Association. In July 2017, the first editorial conference of the "History of Culinary Culinary" was held, and the entire book was divided into 6 volumes at the meeting, and the division of labor was clarified. In the following years, the editing team has conducted more than ten discussions. At present, the first volume has been officially published, and the second and third volumes have been completed and will be published and printed.

Qiao Jie speech

Qiao Jie said in his speech that at the Sixth Council of the Chinese Culinary Association, he discussed and focused on the compilation of the three volumes of the "History of Chinese Culinary" and focused on this work as a key project. This book is to make up for the blank work of the industry. The Chinese Culinary Association will continue to support the compilation of the book. He also thanked the responsibility and career of the editorial team.

Zhang Hailin speech

As the editor -in -chief of the book, Zhang Hailin reviewed the process of editing and reiterating the main purpose of the book. According to the overall arrangement, the first three volumes of the whole book are prehistoric, Xia, Shang and Zhou dynasties, Qin, Han, Jin and Northern and Southern Dynasties, and the Sui and Tang dynasties.

Express your opinions

Editing "History of Chinese Culinary" is a historic engineering with a huge engineering and arduous task. At this meeting, the participants expressed their opinions on the problems that could occur in the editing work, and clarified the division of responsibilities in the latter three volumes. Experts and scholars participating in the meeting have stated that we must overcome difficulties, complete our responsibilities, work together, work together, complete the compilation of "History of Chinese Culinary", contribute to the inheritance of China's excellent traditional culture and the realization of the Chinese dream.

Seminars

As the organizer of this event, Nanyang Catering and Accommodation Industry Association has been committed to promoting the development of the Nanyang catering industry. With the joint efforts of the catering industry alliance, various social forces are condensed. The Catering Yearbook (2021) "has comprehensively sorted out the Nanyang Catering Culture, filling the gap in the catering industry in the city after 1983 without professional information. Famous and high -honored brand evaluation and excavation work, continuously promote the branding, characteristicization, standardization, and scale of the catering industry, and drive the coordinated development of related industries, and contribute to the continuous and stable and healthy development of the city in the city.

group photo

Nanyang Shengshi Kaiyuan Hotel Management Co., Ltd. started the Grasson Food Plaza on the Creation of Grassland on November 11, 2001. At present, the territory extends to Beijing and Hainan, including ingredients and e -commerce, logistics supply, hotel accommodation, banquet product innovation and other catering industry chains. Jingwan Hotel, Shengshi Kaiyuan (Hainan) Business Hotel, Nanyang Shengshi Kaiyuan Happy Banquet Hotel, Nanyang Shengyuan Kaiyuan Business Hotel, Nanyang Shengyuan Kaihua Island, Nanyang Yongfa Dumpling King, Nanyang Coriander Network O2O Mall (Aquatic Frozen Logistics Port), Henan Coriander E -commerce Technology Co., Ltd. has become an industry leader in Nanyang and even the province.

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