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作为高校的专业期刊,《扬州大学烹饪学报》(原《中国烹饪研究》)一直在探索自己的特色之路。期刊依托在中国高校最早设立的中国烹饪专业彰显特色,依靠一支综合素质较高的编辑队伍创造特色,并积极发挥行业协会组织和烹饪业内人士的作用张扬特色,在20多年的办刊过程中,展示了自己的特色,并将在烹饪理论研究和行业发展过程中进一步发挥专业期刊的作用,力求走出一条有特色的中国高校专业期刊之路。
As a professional journal in colleges and universities, “Yangzhou University Culinary Journal” (formerly “China Cuisine Research”) has been exploring its own characteristics. Journals rely on the first set up in China’s colleges and universities to highlight the characteristics of Chinese cuisine, relying on a higher overall quality of the editing team to create features, and actively play industry associations and cooking industry to play the role of publicity features, in more than 20 years of running the process , Demonstrated its own characteristics, and will further play the role of professional journals in the cooking theory research and industry development process, and strive to get out of a unique Chinese university journals.