Since the conception of what is cuisine has been made clear the category and method concerning the study of Chinese cuisine history will be the key points for the researchers engaged in the study.

Formation and redutional measure of acrylamide during cooking;

The solutions of soy sauce blackening during cooking process

The present-day flavorings playing a big role in the development of chinese cuisine;

Thinking on the present condition of higher education of cuisine;

Kenneth Lo,as an ambassador of Chinese cuisine culture,is irreplaceable in diffusing Chinese cuisine culture and plays an important role in Chinese-foreign catering culture communication history.