Hongcheng ZHOU

Associate Professor, Institute for Chinese food studies of Zhejiang Gongshang University

Email: zhouhongcheng@zju.edu.cn

 

Dr. Hongcheng Zhou(Eddie), Distinguished Researcher, School of Tourism and Leisure at Zhejiang University, vice-dean of Institute for Hangzhou Cuisine; meanwhile as Associate professor of Institute for Chinese food studies of Zhejiang Gongshang University, Zhejiang, China. He was visiting scholar in the University of Pennsylvania, USA. He is specifically interested in culinary heritage and the food cultural relations between China and the West. Recent years, he published many academic papers in Senri Ethnological Studies, Zhejiang Studies, Food Studies, Journal of Inner Mongolia Normal University, Sulla via del Catai and others. He presided over the 2017 National Social Science Fund of China“Study on the spread of Early Chinese Gastronomic culture in the West world, 1500-1700”, and Special Project of the 2015 Social Science Research of Inner Mongolia Philosophy and Social Science Planning Project"Mongolian Folklore through the European Literatures". He participated in the design of Chinese Sauce Museum, Chinese Hangzhou Cuisine Museum and China Museum of Food Rites. He is also the food columnist of the Sixth Tone and Today's headline. His books, Gastronomic Memory  from the City: Hangzhou's Food Cultural Heritage, Mongol Folklore through the European Literatures, is forthcoming from Zhejiang Literature Press and Science Press in China.

Academic Participation 
Distinguished research fellow of the Inner Mongolia Research Institute of National Cultural Industry, from 2018 to now.

Member of the comitee of the World Federation of Chinese Catering Industry, from 2016 to 2021.

Part-time researcher at the center for International Food Studies of the Eurasian University, from 2015 to 2020.

Deputy secretary of the Association of promotion of Hangzhou Culinary products Brand, from 2014 to now.

Secretary-general of the Asian Food Study Conference(AFSC), from 2011 to now.

Selected Publications
Academic papers

How do Michael Boym, Martino Martini, and Athanasius Kircher Understand Chinese Food Culture? Senri Ethnological Studies, 2019(100):115-126.

Historical retrospect of the study on China food culture. Journal of Researches on Dietetic Science and Culture, 2018(1):14-18.

Chinese Food materials through the Westerners in the Middle of Seventeenth Century. Agricultural History of China, 2018(1):97-105.

Study on the construction situation of Food Culture Museums in china and other countries. China Condiment, 2018(3):167-172.

Spread and influence of Oriental food culture through Macro Polo. Region Culture Studies, 2017(3):89-95.

Current Situation and Development Trend of Domestic Food Culture Museum, from Xingying, Report on the development of China's catering industry(2017). Beijing: Social Science Academic Press, 2017：273-295. 

Con gli occhi dell’altro: il cibo cinese nelle fonti gesuite del XVII secolo. Sulla via del Catai, 2015 : 83-94.

Hongcheng Zhou, Xiangxiang Ji. Research on the Sino- Europe’s Food Relationship and Matteo Ricci‎. Zhejiang Studies, 2015(6) : 50-57.

Study on Ceremonies of Chan and Tea in Chi Xiu Bai Zhang Qing Gui. Journal of Inner Mongolia Normal University (Philosophy & Social Science), 2015(6):26-30.

Father Boym Illustrates a Chinese Banquet. Flavor and Fortune, 2014 : 5.

Representing the Nation by Food: Chinese Food Heritage as Seen Through the Eyes of the Westerns, 1368-1912. Asian Food Heritage: Harmonizing Culture, Technology and Industry, Chulalongkorn University, 2014: 184-210.

Controversy about the protection of the registration of Chinese Cuisine to the Lists of Intangible Cultural Heritage of UNESCO, Cuisine Journal of Yangzhou University, 2012, 3 : 8-13. 

Salt and Sauce in The Chinese Culinary. Flavor&Fortune, 2009 : 9-10.