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关于举办第八届亚洲食学论坛的通知
尊敬的海内外学者，
世界中餐业联合会会员、各分支机构委员，
国际餐饮业同仁：
为挖掘、传承和弘扬优秀的中华饮食文化，推动食学研究和餐饮职业教育的发展，兹定于2018年10月在北京举办第八届亚洲食学论坛。
亚洲食学论坛（Asian Food Study Conference）是由中国食学家与国际同仁联袂发起，旨在研究环球视野下食生产、食生活重大问题与探索人类未来饮食文化发展趋势的高端学术论坛。其学术性强、影响范围大、主题层次丰富，已先后在中国杭州、泰国曼谷、中国绍兴、中国西安、中国曲阜、日本京都、韩国首尔成功举办七届。
第八届亚洲食学论坛由世界中餐业联合会主办，将深度挖掘餐饮行业资源，从产、学、研、管四个角度，凝聚来自全球食学领域专家齐聚北京，深度探讨紧密关乎现时代食生产、食生活要点，前瞻人类餐桌发展趋势重大问题。现公开征集学术论文及符合本次论坛选题的研究成果。
一、论坛主题
文化与文明：开拓餐桌新时代。
二、论坛时间
2018年10月19—21日。
三、分论坛主题
生态农业与饮食伦理；
食学教育；
中餐与世界；
京味饮食文化（地域特色美食在城市的地位与角色）；
饮食文化主题博物馆的城市功能与运营。
四、同期活动
1978——2017间优秀食学著作颁奖；
获奖食学著作展示；
亚洲餐友好邀请赛等。
五、关键时间节点
1.4月10日，截止提交回执和论文摘要；
2.6月1日，截止提交论文全文；
3.7月15日，确定拟邀代表名单；
4.8月1日，发出正式参会函；
5.10月19至21日，大会召开。
六、论文相关要求
（一）选题
论文须为原创，选题范围如下：
1.当代餐桌文明情态与问题；
2.中华传统餐桌礼仪文化；
3.京味饮食文化的特色与发展；
4.中餐与世界；
5.人类饮食伦理研究；
6.人类未来饮食生活方式；
7.中华食事文化遗产问题；
8.饮食文化主题博物馆功能、设计与运营；
9.食学理论与方法；
10.当今世界各国食学研究形态；
11.中华食育历史文化与现实形态；
12.食学与高校学科建设；
13.其他相关问题。
（二）语言
会议的通用语言为英文和中文。论文题目及摘要需以英文提交。
七、联系方式
联系邮箱：edu@wfcci.cn
foodstudy@126.com
北京办公室：010-66094195
周宁宁13520199003
赵文珂13810549196
杭州办公室：吴芸芸15910606408
郑 南13588474749
附件：回执
第八届亚洲食学论坛组委会
（世界中餐业联合会代章）
二〇一八年二月十日
附件：
回 执
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请选择您的参会方式（在对应括号划“√”） 口头报告 ( ) 海报展示 ( ) 仅参加 ( ) | |
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请在您希望发言的论坛后划“√”（发言人回答即可） 主论坛 ( ) 分论坛：生态农业与饮食伦理 ( ) 分论坛：食学教育 ( ) 分论坛：中餐与世界 ( ) 分论坛：京味饮食文化（地域特色美食在城市的地位与角色） ( ) 分论坛：饮食文化主题博物馆的城市功能与运营 ( ) | |
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论文题目
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论文摘要
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2018 BEIJING · THE 8TH ASIAN FOOD STUDY CONFERENCE
NOTICE I
February 10, 2018
To scholars on food studies,
and colleagues worked on foodservice,
The 8th Asian Food Study Conference will be held from 19th to 21st October, 2018 in Beijing. Established by Chinese food scholars in cooperation with colleagues around the world, AFSC is an academic forum aimed to focus on major issues around food production and consumption in perspective of globalization, and explore the future of food culture. The conference has been held annually in Hangzhou, Bangkok, Shaoxing, Xi’an, Qufu, Kyoto and Seoul for the past seven years, now entering the preparation of the 8th round in Beijing, themed "CULTURES AND CIVILIZATIONS: DEVELOPING NEW ERA OF GASTRONOMY", hosted by the World Federation of Chinese Catering Industry (WFCCI).
FIVE PANEL SESSIONS
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Eco-agriculture and Food Ethics
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Food Education (practice and issues)
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Chinese Cuisine and the World
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Beijing Cuisine (involved with foodscape and practices in urban cultures)
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Food Themed Museums (on functions and operations)
OPTIONAL SUB-TOPICS
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Eating behaviors and table manners (history, cultures and changes)
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Table manners in Chinese traditional culture
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Food culture of Beijing
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Chinese cuisine across the world
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Eco-agriculture and food ethics
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Human’s foodways in the future
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Intangible heritages related food and foodways
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Food themed museums (function, design and operation)
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Reviews on food studies (issues, theories and methodologies)
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Food Studies (discipline construction in universities and institutes)
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Food education (history, local knowledge and practice) and anything else does make sense.
IMPORTANT DATES
You may submit the reply form with abstract until April 10th.
You may submit the full text until June 1st.
Participant list will be confirmed at July 15th.
Formal invitation will be sent at August 1st.
Conference dated October 19th - 21st.
During the conference, there will be an awards ceremony to academic books on food (published 1978 - 2017) and an Asian Cuisines Invitational.
English and Chinese are common languages for the meeting. Your title and abstract are expected in English.
If you have any questions or advice, please don't hesitate to get in touch with our staff.
Secretariat of AFSC (Hangzhou Office) * foodstudy@126.com
Ms.WU Yunyun Tel: 0086 15910606408
Ms. ZHENG Nan Tel:0086 13588474749
Organizing Committee of 2018AFSC (Beijing Office) * edu@wfcci.cn
Ms. ZHOU Ningning Tel: 0086 13520199003
Ms. ZHAO Wenke Tel:0086 13810549196
REPLY FORM
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Your Name (Given name/ Family Name) ____________ /____________ | |
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Affiliation
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Position |
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Address (Home/Office) | |
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Phone/Fax
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Please choose your way of participation. (Mark “√”) Oral presentation ( ) Poster presentation ( ) Participate only ( ) | |
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Please mark “√” to show where you wish to give presentation. (To presenters only) A. General Topic ( ) B. Eco-Agriculture and Food Ethics ( ) C. Food Education (practice and issues) ( ) D. Chinese Cuisine and the World ( ) E. Beijing Cuisine (involved with foodscape and practices in urban cultures) ( ) F. Food Themed Museums (on functions and operations) ( ) | |
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Title and Abstract
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