当代中国烹饪科学的奠基人季鸿崑先生于2017年3月13日仙逝。季鸿崑先生一生致力于中国烹饪高等教育和中国烹饪的科学化,即便在对中餐发展、认知、观念畸形、扭曲的时代,亦是孤木独撑,坚持学术的真知灼见。晚年时,先生对烹饪、食品、饮食的思考上升到了“食学”层面,亦颇多创建,推动了食学事业的发展。作为晚辈、后学,以及相交多年的故人,在季先生仙逝后,特撰此文,以兹纪念。 Mr. Ji Hongkun, the founder of contemporary Chinese cooking science, passed away on March 13, 2017. Mr. Ji Hongkun devoted his life to the higher education of Chinese cooking and the scientification of Chinese cooking. Even in the era of Chinese food development, cognition, deformity and distortions, he is lonely independent and upholds academic insights. In his later years, his thoughts on cooking, food, and diet rose to the level of “food science”, and he also created a lot to promote the development of food science. As a junior, after school, as well as many people who fellowship, after the death of Mr. Ji, special essay to commemorate this.