一、项目简介
本项目围绕中国饮食文化核心，以 24 节气与民俗饮食为载体，融合科技赋能与跨文化互动形式，让国际学员沉浸式感知中国传统饮食文化的智慧与魅力，深度理解 “传统与现代交融” 的中国现代化故事。搭建中外饮食文化双向互鉴平台，促进多元文明交流互鉴，培养一批兼具专业饮食技艺与跨文化传播能力的文化使者，推动中国饮食文化向世界多元传播。
二、研修内容
1.饮食技艺实操：系统掌握清明青团、中秋月饼、冬至汤圆等经典节令美食制作全流程，学习雨前龙井、普洱等节气茶品的冲泡与品鉴技巧，搭配智能烹饪、茶艺设备开展精准化教学，夯实实操基础。
2.文化理论解析：深度解读 24 节气饮食养生逻辑、民俗节日饮食的文化渊源与内涵，对比中外时令饮食文化的共性与差异，搭建中国饮食文化的系统性认知框架。
3.深度融入体验：学习十余种中国传统面食的制作技法，通过导师现场演示、手把手教学，确保学员独立完成常见面食制作；开展系列美食体验活动，让学员在实践中感受中国饮食文化的独特魅力。
4.跨文化传播：系统学习美食主题短视频的策划、创作、剪辑与特效制作等实用技能，掌握适配海内外主流网络平台的饮食文化内容传播形式与技巧。
三、组织形式
1.教学模式：采用 “理论 + 实操 + 互动 + 实践” 四位一体教学模式，线上线下协同开展。理论课程以集中授课、案例分析、专题研讨为主；实操课程按 4-6 人分组开展，配备专业教师与助教全程跟进指导，确保每位学员掌握核心技艺；跨文化互动环节采用中外学员混搭分组形式，推动深度交流与思想碰撞。
2.授课安排：研修全程分为三个阶段有序开展，各阶段层层递进、衔接融合。第一阶段为理论与基础技能阶段，聚焦饮食文化理论解析与智能设备操作培训；第二阶段为核心实操与互动阶段，开展节令美食制作、节气茶艺学习、中外饮食民俗跨文化沙龙等核心内容；第三阶段为传播实践与成果展示阶段，重点完成短视频创作、跨文化成果共创、学习成果汇报与闭营分享。
3.师资配置：组建专业多元的 “文化专家 + 技艺导师 + 跨文化导师” 教学团队，各司其职、协同教学。文化专家深耕饮食民俗研究，专业解读饮食文化渊源与内涵；技艺导师拥有丰富实操经验，负责美食、茶艺制作全程教学指导；跨文化导师精通跨文化交流与传播，专项指导传播技能训练与中外互动交流。
四、项目成果
通过本次研修，学员能够熟练掌握十余种中国传统面食及清明青团、中秋月饼等经典节令美食的制作技艺，独立完成雨前龙井、普洱等节气茶品的冲泡与品鉴；深入理解 24 节气饮食与自然节律、民俗节日的深层关联，清晰辨识中外时令饮食文化的共性与差异，建立对中国饮食文化的系统性认知，深刻体会 “传统与现代交融” 的中国文化内涵。
同时，学员可全面掌握美食主题短视频的策划、创作、剪辑、特效制作等核心技能，能结合海外网络平台传播特点与受众喜好，独立完成饮食文化相关短视频的全流程制作，具备基础的跨文化传播实操能力。最终让学员在饮食技艺与品鉴、文化认知与理解、跨文化交流与传播等多方面实现综合提升，成长为兼具专业能力与文化素养的中国饮食文化跨文化传播使者，助力中外饮食文化的双向互鉴与交流传播。
Summer School on Cross-Cultural Study of Seasonal Folk Diet
I. Project Introduction
Centered on Chinese dietary culture and taking the 24 solar terms and folk diet as the carrier, this project integrates technology empowerment and cross-cultural interaction. It enables international students to immersive experience the wisdom and charm of traditional Chinese dietary culture, and deeply understand the Chinese modernization story featuring the integration of tradition and modernity. We build a two-way mutual learning platform for Chinese and foreign dietary cultures to promote the exchange and mutual learning of diverse civilizations, cultivate a group of cultural envoys with both professional culinary skills and cross-cultural communication capabilities, and drive the diversified dissemination of Chinese dietary culture to the world.
II. Study Content
1.Practical Culinary Skills: Systematically master the entire production process of classic seasonal delicacies such as Qingming green rice cakes, Mid-Autumn mooncakes and Winter Solstice glutinous rice balls; learn the brewing and tasting skills of solar term tea products such as Pre-Grain Rain Longjing and Pu'er tea. Precision teaching is carried out with intelligent cooking and tea art equipment to lay a solid foundation for practical operation.
2.Cultural Theoretical Analysis: In-depth interpret the health preservation logic of diet corresponding to the 24 solar terms, as well as the cultural origin and connotation of diet in folk festivals; compare the similarities and differences between Chinese and foreign seasonal dietary cultures, and construct a systematic cognitive framework of Chinese dietary culture.
3.In-depth Immersive Experience: Learn the production techniques of more than ten kinds of traditional Chinese pasta. Through on-site demonstrations and hands-on teaching by instructors, students are ensured to independently complete the production of common pasta. A series of food experience activities are held to let students feel the unique charm of Chinese dietary culture in practice.
4.Cross-Cultural Communication: Systematically learn practical skills such as planning, creation, editing and special effects production of food-themed short videos, and master the communication forms and skills of dietary culture content adapted to mainstream online platforms at home and abroad.
III. Organizational Form
1.Teaching Mode: Adopt a four-in-one teaching mode of "Theory + Practice + Interaction + Application", carried out in a combination of online and offline ways. Theoretical courses are mainly based on concentrated lectures, case analysis and special seminars; practical courses are carried out in groups of 4 to 6 students, with professional teachers and teaching assistants providing full follow-up guidance to ensure that each student masters the core skills; the cross-cultural interaction session adopts the form of mixed grouping of Chinese and foreign students to promote in-depth communication and ideological collision.
2.Teaching Arrangement: The whole study is carried out in three progressive and closely connected stages. The first stage is the Theory and Basic Skills Stage, focusing on the theoretical analysis of dietary culture and the operation training of intelligent equipment; the second stage is the Core Practice and Interaction Stage, carrying out core content such as the production of seasonal delicacies, solar term tea art learning and cross-cultural salons on Chinese and foreign dietary folk customs; the third stage is the Communication Practice and Achievement Display Stage, focusing on the creation of short videos, co-creation of cross-cultural achievements, learning achievement reports and closing sharing.
3.Teaching Staff Configuration: Set up a professional and diverse teaching team of "Cultural Experts + Technical Instructors + Cross-Cultural Tutors", who perform their own duties and teach collaboratively. Cultural experts, with in-depth research on dietary folk customs, professionally interpret the origin and connotation of dietary culture; technical instructors, with rich practical experience, are responsible for the whole teaching and guidance of food and tea art production; cross-cultural tutors, proficient in cross-cultural communication and dissemination, provide special guidance on communication skill training and Chinese-foreign interactive communication.
IV. Project Achievements
Through this study, students can proficiently master the production techniques of more than ten kinds of traditional Chinese pasta and classic seasonal delicacies such as Qingming green rice cakes and Mid-Autumn mooncakes, and independently complete the brewing and tasting of solar term tea products such as Pre-Grain Rain Longjing and Pu'er tea. They will deeply understand the in-depth connection between the diet of the 24 solar terms and natural rhythms as well as folk festivals, clearly distinguish the similarities and differences between Chinese and foreign seasonal dietary cultures, establish a systematic cognition of Chinese dietary culture, and profoundly experience the connotation of Chinese culture with the integration of tradition and modernity.
At the same time, students can fully master the core skills of planning, creation, editing and special effects production of food-themed short videos, independently complete the whole production process of dietary culture-related short videos in combination with the communication characteristics and audience preferences of overseas online platforms, and possess basic practical capabilities of cross-cultural communication. Ultimately, students will achieve comprehensive improvement in various aspects such as culinary skills and appreciation, cultural cognition and understanding, as well as cross-cultural communication and dissemination, and grow into cross-cultural communication envoys of Chinese dietary culture with both professional capabilities and cultural accomplishment, contributing to the two-way mutual learning and exchange of Chinese and foreign dietary cultures.
校审：张耘恺 复审：叶凌秀 终审：信苏珊
