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食品与发酵工业  2021, Vol. 47 Issue (1): 341-344    DOI: 10.13995/j.cnki.11-1802/ts.025365
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《酒与酒文化》教学思考
陈叶福
(天津科技大学 生物工程学院,天津,300457)
Thoughts on the teaching of “Liquor and Culture”
CHEN Yefu
(College of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457, China)
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摘要 中华酒文化历史悠久、博大精深,中国独特的酿酒技艺对世界酿造技术和工业生物技术的发展具有深远的影响。开设《酒与酒文化》个性化课程,有助于提升学生的人文精神和科学素养,更好地适应社会生活,更有助于提升学生的“文化自信”,强化爱国情怀。笔者根据《酒与酒文化》授课经验,阐述了自己在酒文化内涵、酒的品鉴、健康饮酒、思政教育、酒的起源方面的认知和体会,与同行们探讨,以求抛砖引玉,共同促进《酒与酒文化》课程教学水平的提升。
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陈叶福
关键词:  酒文化  健康饮酒  酒的起源  文化自信  品酒    
Abstract: Chinese liquor culture has a long history with substantial content. Chinese liquor making techniques have great impact on the development of world brewing technology and industrial biotechnology. The course of “Liquor and Culture” is helpful to improve students’ humanistic spirit and scientific literacy, better adapt to social life, and enhance students’ cultural confidence and patriotic feelings. For the purpose of teaching improvement, the connotation of liquor culture, liquor tasting, healthy drinking, ideological and political education, and the origin of alcoholic drink, were discussed, based on the author’s teaching experience of this course.
Key words:  liquor culture    healthy drinking    origin of alcohol    cultural confidence    alcohol tasting
收稿日期:  2020-08-05      修回日期:  2020-09-01                发布日期:  2021-02-03      期的出版日期:  2021-01-15
基金资助: 天津市教学成果奖重点培育项目(No.PYGJ-028);天津科技大学新工科研究与实践项目重点项目(2020XGK001)
作者简介:  博士,教授(E-mail:yfchen@tust.edu.cn)
引用本文:    
陈叶福. 《酒与酒文化》教学思考[J]. 食品与发酵工业, 2021, 47(1): 341-344.
CHEN Yefu. Thoughts on the teaching of “Liquor and Culture”[J]. Food and Fermentation Industries, 2021, 47(1): 341-344.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025365  或          http://sf1970.cnif.cn/CN/Y2021/V47/I1/341
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