“食学”一词最早见诸中国学术界,大概是源自萧瑜教授1966年于我国台湾地区出版的《食学发凡》一书。顾名思义,“食学”研究的对象应该是人类各种饮食现象、行为、思想及其规律。“食学”概念的出现虽然较为晚近,但中国早在先秦时期就开始重视饮食研究,《礼记·礼运》就有“礼之初,始诸饮食”之说。据史籍记载,两汉至唐期间,《隋书·经籍志》所载食经已达71卷,《新唐书·艺文志》则达171卷,郑樵《通志》则记 “Food ” was first seen in the Chinese academic community, probably from Professor Xiao Yu in 1966 published in Taiwan, China, “edible fat published a book.” As its name implies, the object of study of “food science” should be all kinds of dietary phenomena, behaviors, thoughts and laws of human beings. Although the emergence of the concept of “etymology” is relatively recent, China began to pay attention to diet studies as early as before the Qin dynasty. “Book of Rites, etiquette and righteousness” has its say at the beginning of the ceremony. According to historical records, during the Han and Tang Dynasties, the “Sui Shu · Jingji Zhi” contained 71 volumes of food quotas and “New Tang Shu Yi Wen Zhi” reached 171 volumes. Zheng Qiao’s “Annals” recorded