Prof. Zhao Rongguang, the President and Founder of Asian Food Study Conference, has been engaging in the research and teaching of food studies in China for over four decades. He has defined 300+ terminologies in this domain. Many of his theories, methods and arguments are considered as “Zhao's Theory”. Thus he got the credit as a spokesman for Chinese food culture. Some of his monographs has been and being translated into multiple languages. 

亚洲食学论坛主席和创始人赵荣光教授从事中国饮食史与食学研究及教学工作四十余年，是中国大陆饮食文化与食学研究的开拓人。已由他提出并界定了该学科300多个专业术语，海外学界称其理论、方法与成果为“赵氏理论”，因而在学界和业界有“中国饮食文化对外代言人”之称。多部著作正在被翻译成英文、法文、日文、韩文、波斯文、阿拉伯文，等等。

ZHAO Rongguang's monographs on food studies

赵荣光食学专著一览