CAJ | 학술논문

在国务院已经公布的三批非物质文化遗产代表作名录中,有关饮食类的项目缺乏应有的规范,显得异常零乱,特别是与中餐有关的项目,不仅抛开了红案、白案等传统的工艺分类,更使得中国烹饪技艺失去了整体面貌。由此笔者在2011杭州亚洲食学论坛上提出的以＂中国烹饪＂为名目的申遗主张,引起了各方的关注,也招致一些人的反对。这场争论对中国传统饮食文化的研究产生什么影响,目前尚难预料。但一些真正的饮食文化研究者,必然会将讨论引向深入,回应社会世俗力量对中国食学的偏见。
재국무원이경공포적삼비비물질문화유산대표작명록중,유관음식류적항목결핍응유적규범,현득이상령란,특별시여중찬유관적항목,불부포개료홍안、백안등전통적공예분류,경사득중국팽임기예실거료정체면모。유차필자재2011항주아주식학론단상제출적이＂중국팽임＂위명목적신유주장,인기료각방적관주,야초치일사인적반대。저장쟁론대중국전통음식문화적연구산생십요영향,목전상난예료。단일사진정적음식문화연구자,필연회장토론인향심입,회응사회세속역량대중국식학적편견。
In the list of the three groups of intangible cultural heritage representative works published by the State Council of China,catering categories appear to be in exceptional disorder for lack of necessary norms.The Chinese catering items,in particular,leave aside the traditional processing classification,which give rise to loss of the overall outlook of Chinese cooking techniques.In 2011 Hangzhou Asian Food Cultural Heritage Forum,an argument was proposed for Chinese cuisine application for World Cultural Legacy,which aroused wide concern,but incurred intense hostility.Inevitably,there will be further debate on the issue among the catering culture researchers in respond to social secular powers＇ prejudice against Chinese catering cultural heritage.