Liu Guangwei

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Liu Guangwei
Liu Guangwei.jpg
Born (1957-06-03) June 3, 1957 (age 64)
NationalityChinese
Alma materJinan Business and Technical School
OrganizationBeijing Eatology Research Institute
TitleFounder

Liu Guangwei is the founder of the discipline of eatology,[1] president of Beijing Eatology Research Institute,[2] and an Honorary Fellow of the American Academy of Chefs, the honor society of the American Culinary Federation.[3]

Early life and education

Liu Guangwei moved to Shandong province with his parents as relegated intellectuals during the Cultural Revolution in 1969. In 1978, he was admitted to Jinan Business and Technical School, where he became a tutor after graduation.

Professional life

In 1983, Liu was promoted to become the executive chef of the Qilu Hotel in Jinan city. In 1986, he was appointed to be involved in the establishment of the Shandong Culinary Society by the Shandong Tourism Development Commission and served successively as the Society’s Deputy Secretary-General and Deputy Chairman.

In 1992, he launched "Oriental Cuisine" magazine (now split into "Catering Managers" magazine and "Culinary Artists" magazine) and ran it as its president.

In the same year, he led a delegation to participate in the inaugural World Competition of Chinese Cuisine held in Shanghai. The delegation won 7 gold medals, and Liu received government awards for his leadership.

He established the Oriental Culinary School in 1993 and engaged in culinary education and research. He edited and published several series of textbooks for culinary professionals.

Since 1998, he has sponsored and hosted five academic seminars on advanced education on culinary arts, and organized the compilation and publication of 23 series of textbooks on Advanced Vocational Education on Culinary Arts.[4]

In 2000, he participated in the 20th International Exhibition of Culinary Art held in Germany as a Chinese representative and won a Merit Award.

In 2001, he launched the "Culinary Artists International Competition". The “Yiyin Golden Award” was created for the biennial competition in 2012, where chefs from 36 countries participated.[5]The 9th edition of the competition was held in Japan in 2019.[6]

In 2012, he founded Beijing Eatology Research Institute,[7] focusing on the grounding research work of the discipline of eatology.

The book "Introduction to Eatology" written by Liu was published in 2013, where the basic framework of eatology was established.[8]

World eatology forum

In 2017, Liu founded the World Eatology Forum, and has had its three annual meetings hosted in China and Japan.[9][10] Its latest edition was endorsed as an official side event by the 2019 G20 Osaka summit.[11]

In November 2018, he published "Eatology", where he initiated the 3-32 system of eatology[12] and listed the top ten human food issues in the 21st century.[13]

In August 2019, Liu was inducted as an Honorary Fellow of the American Academy of Chefs for his theories about the five senses aesthetics in culinary arts and coding system of culinary products he had conceptualized.[14]

Liu was invited to participate in an expert group meeting titled “Addressing Emerging Requirements and Challenge in Policy and Decision-Making in Digital Transformation in Developing Countries” at the Headquarters of the United Nations, in New York City, in December 2019. He presented and advocated an initiative “Construction of a SEB Food Order Platform” in his speech at the meeting.

Professional and honorary titles

Liu Guangwei is nationally certified as a culinary technician with senior occupational skill levels, and a holder of honorary titles such as Chinese Master Chef and Chinese Culinary Culture Master. He was invited to be a judge of some national-level culinary competitions and of a recruitment of chefs for Chinese Embassies and Consulates overseas. He also holds a nationally certified professional title of the Associate Review Editor.

Liu used to be a judge of the second International Competition of Chinese Cuisine. He also serves on the board of directors of the Institute for the Advancement of the Science & Art of Chinese Cuisine founded by Jacqueline M. Newman as well as as a managing director of Chinese Food Culture Research Association. He is a director of the American Academy of Hospitality Sciences and a judge involved in the nomination and selection of Chinese recipients of the Five-Star Diamond Awards. He founded the World Eatology Forum and is currently serving as its director-general.

Works

Liu Guangwei has published three books: Introduction to Eatology,[15] Eatology Lexicon,[16] and Eatology.[17]

Research fields

Liu’s research fields include the development of the discipline of eatology, the construction of a global governance system of food issues, food issues and sustainable development, a coding system of culinary products, a world dietary guide dial, the classification of industries by degree of essentiality to life, a food community of shared future for mankind.

Theories

The theory about “three types of efficiency” in food production: the land-use efficiency, growth rates of edible plants as foods, and labor efficiency.

The "three-tier, four-item" theory: Humans are born to enjoy the right to food, which is the basis of all human rights. The right to food includes three tiers: an individual’s right to food, social groups’ right to food, and humans’ right to food. The right to food contains four items: the right to access food, the right to share food, the right to respect food, and the right to maintain food sources.

The "four stages of food issues" theory: By dietary need, human societies can be divided into four evolutionary stages, namely, the era of deficient food, the era of sufficient food, the era of surplus food, and the era of abundant food.[18]

The "nine industries integrated into one" theory: Liu champions that nine industries related to human food production can be integrated and named collectively as the grand food industry. To compensate for the existing hazards industrial division and compartmentalization has brought about, the grand food industry will become the largest and most inclusive industry ever in the world.[19]

The “6 states and 9 criteria” theory: The theory categories the states in which people are when eating into 6 major groups, analyses them by use of 9 criteria, and provides healthy dietary advice accordingly.[20]

The "eating disease" theory: Diseases caused by eating are collectively called eating diseases, including food shortage-induced diseases, poisoned food-induced diseases, selective food-induced diseases, selective food-induced diseases, food allergies, and anorexia.[21]

The “bad food-related conventions” theory: Good food-related conventions have been praised and promoted, while bad food-related conventions have never been thoroughly exposed and eradicated. Obsessive novelty seeking, lack of hygiene, waste, extravagance, superstition can be regarded as five typical food-related conventions. Only when these habits and tendencies are overcome will the civilization characteristic of dietary health becoming.

The “five senses aesthetics” theory: Food making is an art to be examined with the employment of five senses taste, smell, touch, sight, and hearing.[22]

The “food disaster" theory: Improper human activities related to food will cause environmental and ecological disasters, threatening the health of the planet.[23]

The “Food System Triangle” theory: The food matrix, food-related human activities, and individuals’ digestive systems compose the “Food System Triangle”. Between the three components, the food matrix is the host of food-related human activities, which are in turn the supply conduit of individuals’ digestive systems; and the other way around, individuals’ digestive systems are fused into the food matrix.[24]

The “Eatology Triangle” theory: Food production, food utilization, and food order compose the “Eatology Triangle”, of which food utilization is the center.[25]

The eatology’s missions: extending the human lifespan, bettering social order, and ensuring the continuity of our species.

Public interest activities

In 2001, Liu initiated an environmental campaign for the proposal of "Refrain from Cooking", which in full means "cherish nature and refrain from cooking rare wild game". From 2001 to 2007, one million chefs altogether signed the "Refrain from Cooking" banner to show support.[26]

In 2010, Liu launched a campaign to advocate "Naked Cooking", which in full means "retain the original flavor of the ingredients by using more natural seasonings, less chemical additives, and none banned additives, and cook healthy dishes for customers". From 2010 to 2013, 100,000 restaurants participated in the campaign by signing the “Naked Cooking” banner.[27]

In 2013, Liu launched a campaign "Sound Ethics", which in full means "business-owners operate in good conscience to secure customers’ trust”. The campaign has been very well received by the catering industry across the country and is still underway nowadays.[28]

External links

References

  1. "Japan Welcomes G20 Delegations, US, China Residences Apart. See.news. 26 June 2019".
  2. "World Eatology Forum: Founder".
  3. "2019 Honorary AAC Inductees. August 2019".
  4. "《中国名菜》. Kongfz.com. 2003".
  5. "首届北京奥林匹克公园国际美食大赛精彩纷呈. People's Daily. 3 July 2012".
  6. "Food experts and prominent chefs representing the countries participating in the G20 gather on Awaji Island 2019 G20 Osaka Summit Support Program The "1st World's King of Chefs Summit, and the 9th Culinary Artists International Competiton". Pasonagroup.co.jp. 28 February 2019".
  7. "About Beijing Eatology Research Institute (BERI)".
  8. "中国烹饪艺术家年会在京举办 烹饪艺术家日诞生. China.com.cn. 23 March 2015".
  9. "World Eatology Forum: Annual meeting 2017".
  10. "World Eatology Forum: Annual meeting 2018".
  11. "Pasona Organizes SDG,Food Forum. See.news. 25 June 2019".
  12. "刘广伟:《食学》是食物的大体系. Chinareports.org.cn. 27 March 2019".
  13. ""第三届世界食学论坛——SDGs与食物"新闻发布会举行. Cnfood.cn. 13 March 2019".
  14. "刘广伟先生成为中国第一位获颁厨艺院士勋章的专家. Sohu.com. 23 August 2019".
  15. "《食学概论》正式出版. Cssn.cn. 21 May 2014".
  16. "世界第一份《食学名词表》在京发布. Beijingreview.com.cn. 22 October 2014".
  17. "《食学》:食学体系的开山之作 人类食识的首次整合. CPPCC web. 17 April 2019".
  18. "2014搜狐新闻客户端美食家大会嘉宾采访:刘广伟. Sohu.com. 25 March 2014".
  19. "刘广伟先生成为中国第一位获颁厨艺院士勋章的专家. Sohu.com. 23 August 2019".
  20. "刘广伟先生成为中国第一位获颁厨艺院士勋章的专家. Sohu.com. 23 August 2019".
  21. "刘广伟:《食学》是食物的大体系. Chinareports.org.cn. 27 March 2019".
  22. "刘广伟先生成为中国第一位获颁厨艺院士勋章的专家. Sohu.com. 23 August 2019".
  23. "刘广伟先生成为中国第一位获颁厨艺院士勋章的专家. Sohu.com. 23 August 2019".
  24. "刘广伟:《食学》是食物的大体系. Chinareports.org.cn. 27 March 2019".
  25. "刘广伟:《食学》是食物的大体系. Chinareports.org.cn. 27 March 2019".
  26. "为厨师"拒烹"叫好. Guangming Daily. 9 September 2003".
  27. "北京奥林匹克公园展示舌尖艺术. Sina.com. 20 June 2012".
  28. "淮南:亮德行动,让餐饮行业回归本位. Ifeng.com. 19 July 2016".

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