Cultural Interpretation of Wine and Chinese Philosophy
XIAO Xiang-dong;School of Humanism;Jiangnan University;

..............page:1-4

The Origin of Cooking Eggs——based on the cultural interpretation of cooking chicken and duck eggs in Qimin Yaoshu
JIN Hong-xia;ZHAO Jian-min;Department of Nutrition and Cooking;Shandong College of Tourism & Hospitality;

..............page:5-9

Anthropological Perspective on Meat Consumption and Culture Production
YANG Ming-hua;School of Humanism;Xiamen University;

..............page:10-13

The Formation and Development of Pengzu Diet Culture
QIAN Feng;Department of Business Service;Xuzhou Technician Institute;

..............page:14-17

Investigation of the Cognition and Use of Edible and Medicinal Fungi in Terms of Ming Literary Sketches
LU Di;Department of History;University College London;

..............page:18-23

On Vegetable Dishes and Its Cooking Methods
ZHANG Guo-rong;ZHANG Qian;Sheraton Hotel;Yangzhou Higher Vocational College;

..............page:24-27

TCM Diagnosis of Chronic Nephritis and Food Therapy
LAN Qian;ZHAI Chen-kai;LU Xing-guo;School of Tourism and Culinary Science;Yangzhou University;School of Public Health;Southeast University;

..............page:28-31

Mechanism and Safety Control of Food Allergy
LIU Fang-fang;CAO Hui;SUN Ruo-lin;YU Man-man;School of Tourism and Culinary Science;Yangzhou University;

..............page:32-35

Investigation and Analysis of Chefs’ Hand Hygiene Knowledge and Hand Washing Behavior in Tourism Industry——Take Tourist Areas in Jiangsu as an Example
LIANG Chuan-bo;CUI Bin;School of Business;Yangzhou University;

..............page:36-39

Study on the Factors and Countermeasures of Location Distribution of Chinese Group Meal Enterprises
YANG Min-duo;ZHENG Xue;School of Tourism and Culinary Science;Harbin Commercial University;

..............page:40-43

Tao Yang Pot:Cultural Interpretation of Food Tourism Destination Construction
HE Hong;Food and Culture Research Institute;Tourism College of Zhejiang;

..............page:44-49

Study on Problems and Countermeasures of the Multi-brand Business Model in Catering Business
WU Jian;LiDe Hotel Investment and Management Consulting Institute;

..............page:50-53+57

Present Situation and Thoughts of the Standardization of Catering Business in Jiangsu
DING Yu-yong;YANG Fu-chen;HUANG Wen-lei;Jiangsu Food and Drug Vocational College;

..............page:54-57

Reflections on the Teaching Approach in Culinary Science and Nutrition Education
GUO Ai-ping;PAN Ya-yan;School of Catering Management;Inner Mongolia Normal University;

..............page:58-61

On Professional Ethics for Chefs
HE Xiao-long;School of Tourism and Culinary Science;Yangzhou University;

..............page:62-64

yang zhou da xue peng zuo xue bao

..............page:68