About Food Culture 20, About Food Culture

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What is the food culture, when it comes to eating, everyone is no stranger to it, and everyone will eat it. However, when it comes to the culture of eating, many people are at a loss. In fact, there are many food cultures, so let's take a look at the relevant information about food culture.

1. According to the type of eater, it can be divided into three types: court and aristocratic diet, market and common people's diet, ethnic and religious diet;

2. Chinese food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, and the operation and management of catering industry and food industry;

3. Chinese food culture is broad and profound, with a long history, and enjoys a high reputation in the world.

The main content of food culture, Chinese culture is very much, food culture is particularly famous, Chinese cuisine is very extensive, there are many foods in life that we have not eaten, so, what are the main contents of food culture? Let's find out.

From the perspective of extension, Chinese food culture can be classified from various perspectives such as era and technique, region and economy, ethnicity and religion, food and utensils, consumption and level, folk customs and functions, etc., showing different cultural tastes and reflecting different use values.

Colorful. From the perspective of characteristics, Chinese food culture highlights the theory of nourishment and health (vegetarian diet, emphasis on medicinal diet and tonic), and pays attention to "color, fragrance and taste". The realm of the harmony of the five flavors (the flavor is distinct, the palatable is precious, and it has the reputation of "tongue dish"), the cooking method that changes with each other (the kitchen rules are based and flexible), and the food concept of the mind and pleasure (the quality of the food is courteous, and the education is in the food) and other four major attributes, which are different from the natural beauty of the food culture of overseas countries.

Chinese'Food culture pays attention to the color matching of dishes.

To be bright and picturesque, but also to match the atmosphere of the dining to produce a kind of taste, it is the Chinese nation.

The personality and tradition are the highlights of the traditional etiquette of the Chinese nation.

From the perspective of influence, Chinese food culture has directly affected Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, the Americas, Africa and Oceania.

Like China's vegetarian culture, tea culture, soy sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, etc., all benefit billions of people around the world.

In short, Chinese food culture is a long-standing regional culture with a wide vision, deep level, multiple angles and high taste; It is the material wealth and spiritual wealth that the Chinese people of all ethnic groups have created, accumulated and influenced in the development of food sources, the development of food utensils, food conditioning, nutrition and health care and dietary aesthetics in the production and living practice of more than 1 million years.

Food culture involves the development and utilization of food sources, the use and innovation of food utensils, the production and consumption of food, the service and reception of catering, the operation and management of catering industry and food industry, as well as the relationship between food and national peace and security, food and literature and art, food and life.

From the perspective of extension, Chinese food culture can be classified from various perspectives such as era and technique, region and economy, ethnicity and religion, food and utensils, consumption and level, folk customs and functions, etc., showing different cultural tastes, reflecting different use values, and colorful. Chinese food not only pays attention to "color, fragrance and taste", but also "nourishes, nourishes and nourishes". With the development of society, the dishes are becoming more and more abundant, and the ways of eating are becoming more and more diverse.

Eating is also an important part of people's emotional and social activities, and social communication activities are mostly completed at the dinner table. As the saying goes, it is to fill the stomach, which is the word "eat". The form is relatively primitive, and only solves the most basic physiological needs of people.

1. Diverse flavors. Due to the vast territory of our country, the vast land and abundant resources, there are differences in climate, products, customs and habits in various places, and many flavors have been formed in the diet for a long time. China has always had the saying of 'south rice and north', and the taste is divided into 'sweet in the south, salty in the north, sour in the east and spicy in the west', mainly the four major flavors of Bashu, Qilu, Huaiyang, and Guangdong and Fujian.

2. The four seasons are different. Eating all year round according to the season is another major feature of Chinese cooking. Since ancient times, China has been seasoning and garnish according to seasonal changes, with a mellow taste in winter and light and cool in summer; In winter, it is stewed and simmered, and in summer, it is cold and frozen.

3. Pay attention to aesthetics. Chinese cooking is not only skilled, but also has a tradition of paying attention to the beauty of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food. The performance of the beauty of the dish is multifaceted, whether it is a carrot or a cabbage heart, it can be carved out of various shapes, unique, to achieve the harmony and unity of color, fragrance, taste, shape and beauty, and give people a special enjoyment of a high degree of spiritual and material unity.

4. Pay attention to fun. Chinese cooking has long paid attention to taste, not only for the color, aroma and taste of meals and snacks, but also for their naming, the way of taste, the rhythm of meals, and the interspersing of entertainment. The names of Chinese dishes can be said to be fascinating, elegant and popular.

The names of dishes are not only named according to the realism of the main, auxiliary, seasoning and cooking methods, but also according to historical stories, myths and legends, celebrity food tastes, and dish images, such as "family portrait", "general crossing the bridge", "lion head", "called chicken", "dragon and phoenix Chengxiang", "Hongmen banquet", "Dongpo meat".

5. Combination of food and medicine. China's cooking technology is closely related to medical care, thousands of years ago there was a saying that 'medicine and food are of the same origin) and 'medicine and food are the same), using the medicinal value of food raw materials to make a variety of delicacies to achieve the purpose of prevention and treatment of certain diseases. ”