中医药文化2025，Vol.20Issue(4)：386-390,5.DOI:10.16307/j.1673-6281.2025.04.011
饮食知味 教民以生
Tasting the Flavors of Food and Teaching People about Living:Reading Professor Fu Weikang's New Book Records of Food:Picking up Delights in the Sea of Food,Various Tastes of the World
摘要
Abstract
The newly published book Records of Food:Picking up Delights in the Sea of Food,Various Tastes of the World(《食物记:食海拾趣 人间百味》)by Fu Weikang(傅维康),a Chinese medical historian,selects 120 kinds of animals and plants related to foods,which are classified into 8 categories:grains and miscellaneous grains,vegetables,fruits,nuts and dried fruits,aquatic products,meats and dairy products,seasoning spices,and beverages.By extensively citing various sources,it conducts in-depth textual research on the names of the included animals and plants as well as their edible histories.Combining scientific knowledge such as modern nutrition science,it analyzes the nutritional components of each kind of animal and plant and explores their medicinal values.Therefore,this book can also be regarded as a work of dietary herbal medicine.As a medical historian,Fu Weikang reveals a unique perspective of a historian throughout the writing of this book.Many contents in it are also beneficial to the research of the history of medicine and deserve attention.关键词
傅维康/《食物记:食海拾趣 人间百味》/医学史/食物记/书评Key words
Fu Weikang(傅为康)/Records of Food:Picking up Delights in the Sea of Food,Various Tastes of the World(《食物记:食海拾趣 人间百味》)/History of Medicine/Records of Foods/Book Review分类
医药卫生引用本文复制引用
于业礼,段逸山..饮食知味 教民以生[J].中医药文化,2025,20(4):386-390,5.基金项目
国家社会科学基金青年项目(21CTQ004) （21CTQ004）
