赵荣光先生在新近出版的《中华饮食文化史》一书中,运用高瞻远瞩的文化人类学的研究视野和厚实的历史学研究功底,系统而又清晰地阐明了他多年来对中国饮食文化学科体系建立的思考,并以自己的教学研究实践和研究成果,阐述了中国饮食学科的研究方法和理论构建体系。在此拟就赵荣光先生《中华饮食文化史》进行粗浅的探讨与浅析,以期得到更多饮食文化研究同道的学习与研究。 In the recently published book “The History of Chinese Dietetic Culture”, Mr. Zhao Rongguang systematically and clearly illustrates his profound understanding of the subject system of Chinese food culture in the long-term research perspective of cultural anthropology and his profound historical research. The establishment of thinking, and to their own teaching and research practices and research results, elaborated on China’s catering discipline research methods and theoretical construction system. In this paper, Mr. Zhao Rongguang “Chinese food culture history” to conduct a superficial discussion and analysis, with a view to get more food culture research fellow learning and research.