What are the levels of food culture in Chinese history, and what is the relationship between each fo

Chinese food culture.

The basic content of the hierarchical structure theory is as follows: the first layer, the "belly layer", accounts for about 87% of the graphics symbolizing the entire ethnic group; The lower class composed of the "fruit belly layer" and the "well-off layer" 2 3 accounts for about 90% of the national population; The "well-off layer" and "rich family" account for about %; The "aristocratic layer" and the "court layer" together account for about 2%, and the actual proportion of the latter should be about 3 per 1,000. The proportion of eaters in the middle and upper classes to the total population is about

5%。This is with Chinese feudalism.

The historical facts of the centralized distribution of social wealth, hierarchical consumption, and the extremely unstable socio-economic status of the middle class are basically the same. The five levels of food culture are an organic unity, and the relationship between them can be roughly summarized into the following five points:

1) The existence of the first level is the premise of the existence of the other four levels, and it is conditioned by the infinite vastness of the first level of eaters and the constant fluctuations above and below the stomach line.

2) The higher the level, the smaller the group of eaters.

3) Generally speaking, the higher the socio-economic and political status of a eater, the higher the level he may be.

5) The interaction between the levels, the radiation effect of the higher level is greater than the influence of the low level on the high level.

It's just a literati directly boasting, and it doesn't really matter during the period.

China first had a food culture and system in the Western Zhou Dynasty. The Zhou and Qin dynasties were the formative period of China's food culture, with grains and vegetables as the staple food. During the Spring and Autumn Period and the Warring States Period, there were also different grains, so a relatively rich food system was formed.

Chinese food culture has many characteristics, and at the same time, it can also directly affect the development of Chinese food culture in terms of food culture, because of population pressure and many reasons, so the Chinese diet started from the pre-Qin period. Therefore, at that time, it was mainly cereals, less meat and more grains, Chinese rice was the staple food, and the dishes were just to help with food. <>

Chinese food culture is characterized by a variety of flavors. China has a lot of land, and there are differences in customs and habits, so the food in China has also formed a lot of flavors. Chinese food culture is also about aesthetics, as traditional dishes place great emphasis on the taste, smell and flavor of the food.

The four seasons are different, because Chinese cooking also varies with the seasons throughout the year, with more stewed in winter and more stirred and frozen in summer. <>

Moreover, China's food culture is also very closely related to the development of agriculture and the changes in people's lives, and it can also make the development of Chinese food culture play a very important role. Because the development of agriculture has made living conditions better and better, people have been able to develop more harmoniously. Moreover, the ancient food culture is also constantly developing, and it has a lot to do with the cultural exchanges of ethnic groups.

Therefore, China's food culture also has a great positive influence, so it makes China's food go further. <>

Because the variety of food is very rich, so it has also been paid attention to by people, so the development of food culture in ancient China has also experienced a very long period, and in the process of historical development, we can also find that the Chinese people are from the beginning of eating enough to eat well. Therefore, people's nutrition intake will be more comprehensive, so the development of food culture can also reflect the improvement of people's living standards, and in the process of this development, we can also see that the Chinese nation is also slowly developing food culture.

According to historical records, the prototype of medicinal food in food culture appeared in the Shang Dynasty, represented as Taigong Wanghong Braised Chicken. During the Zhou and Qin dynasties, China gradually formed a food culture with grains and vegetables as the staple food, mainly cereals. During the Han Dynasty, especially during the period of Emperor Wu, China once became the largest empire in the world, and at this time, China's food culture was also greatly enriched and developed because of the exchange of Chinese and Western cultures.

Most of the fruits we are familiar with today are pomegranates, grapes, walnuts, watermelons, pineapples, etc., as well as celery, lentils, and cucumbers. The vegetable oil and animal oil we consume today both originated in the Eastern Han Dynasty.

During the Tang Dynasty, the national strength was strong, the folk customs were open, and the food culture developed to a peak. During the Ming and Qing dynasties, China's food culture developed to a new peak, and the representative thing was the "Manchu and Han full banquet".

China has a long history and culture and profound national accumulation, and China's food culture is vividly displayed from the four independent and unified levels of refinement, beauty, affection and etiquette. Exquisite focuses on the image and quality of food, while Erotic Rites focuses on the mentality, customs, and social functions of food. The perfect unity of refinement, beauty, affection and etiquette has made China's food culture go back to ancient times.

At the earliest, in the Zhou and Qin dynasties, the food culture at that time was generally based on grains or vegetables as the main food, and then in the Spring and Autumn Period and the Warring States Period, the structure became more and more abundant.

Culture refers to the sum of various cultural phenomena such as ideological concepts, moral norms, artistic styles, science and technology, etc., which are unique to a certain society. Food culture is a series of cultural phenomena formed by human beings in terms of eating methods, cooking skills, table manners, and food traditions.

Chinese food culture is an important part of Chinese culture for the following reasons:

Diet is a basic need of life. Chinese food culture is closely related to the daily life of Chinese, whether it is ordinary people or royalty and nobles. Therefore, food culture is one of the most common and basic cultural phenomena in Chinese society.

The food culture encompasses a rich and colorful cultural element of Jinyou. Chinese food culture has a long history, including a wide range of regional culture, folk culture, historical culture and philosophical thoughts. For example, Sichuan hot pot, Guangdong morning tea, Peking duck, etc. are all representative features of Chinese food culture.

Food culture reflects Chinese values. In Chinese food culture, it emphasizes "food safety first", and advocates values such as healthy eating, exquisite and delicious imitation steak, and paying attention to etiquette, which are all important parts of traditional Chinese culture.

Food culture helps to promote communication and integration. In the history of China, food culture has always been an important way of communication and integration between different regions, ethnic groups and cultures. For example, the fusion of food culture from the north and south has formed today's "Chinese food culture".

To sum up, Chinese food culture is an important part of Chinese culture, which not only reflects the Chinese lifestyle and cultural traditions, but also reflects Chinese values and cultural innovation.

There are eight traditional cuisines: Hui cuisine, Cantonese cuisine, Fujian cuisine, Hunan cuisine, Suzhou cuisine, Shandong cuisine, Sichuan cuisine and Zhejiang cuisine.

There are four main dishes::

1.In fact, Cantonese cuisine is also a combination of northern cuisine and southern cuisine, absorbing a lot of foreign dishes in a large area, running on the road, swimming in the water, climbing on the ground, and flying in the sky can be eaten.

2.Beijing cuisine, Beijing was the capital of many dynasties and a political, economic and cultural center. Therefore, Beijing cuisine traditionally represents the taste of the ancient court, with Peking duck and "whole sheep feast" being the most famous.

3.Su cuisine, originated from the local cooking method of Jiangsu Province in southern China, has a fresh flavor, moderate salty and sweet, fat but not greasy, light but not thin, and attaches great importance to adjusting the soup and maintaining the original juice. Su cuisine is made up of six styles:

Nanjing, Yangzhou, Suzhou, Huai'an, Xuzhou and Haizhou, among which Nanjing, Suzhou and Yangzhou are the most famous.

4.Sichuan cuisine has a long history and is world-famous, originating from the ancient Bashu region and formed through the development of the Tang and Song dynasties. The style of Sichuan cuisine includes the characteristics of Chengdu, Chongqing and some other parts of the province. The most significant feature is that it is spicy and sour, and the taste is very heavy.

Sichuan cuisine, Cantonese cuisine ......That's all I know.

Food culture is mainly studied:

1. The connotation of food culture and the current situation of Chinese food culture research.

2. The relationship between cultural anthropology and food culture research.

3. The theoretical quality of cultural anthropology and the characteristics of food culture research.

Fourth, the study of food culture with the theory of cultural anthropology can enrich the content of Chinese food culture research.

Looking at food culture from two perspectives:

From 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 the realm of life, etc., it is profound and extensive.

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 food and food utensils, consumption and level, folk customs and functions, etc., showing different cultural tastes, reflecting different use values, and colorful discussions. Chinese food not only pays attention to "color, fragrance and taste", but also has the characteristics of "nourishing, nourishing and nourishing". With the development of society, the dishes are becoming more and more abundant, and the ways of eating are becoming more and more diverse.

The flavor is diverse, the four seasons are different, the beauty is exquisite, the interest is paid attention to and the combination of food and medicine.

China is a country with an ancient civilization and a long-standing food culture.

The following characteristics of food culture are summarized:

1. Diverse flavors.

Due to China's vast territory and vast resources, there are differences in climate, products, and customs in various places, and many flavors have been formed in food for a long time. China has always had the saying of "south rice and north face", and the taste is divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly 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 flavor in winter and a light and cool summer flavor; 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 focused on taste, not only for the color, aroma and taste of meals and dim sum, 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 realistic naming 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.

Chinese cooking technology is closely related to health care, and thousands of years ago there was a 'medicine and food homologous''and 'medicinal diet' the same effect'The use of the medicinal value of food raw materials to make a variety of delicacies to achieve the purpose of prevention and treatment of certain diseases. ”

Extended Materials. Chinese Diet is a book published by Times Literature and Art Publishing House in 2009, and the author is Xi Kun. "Chinese Food" uses vivid and interesting brushwork and rich stories to lead us to feast and complete a journey of Chinese food.

Introduction.

1. There is the Chao period.

At that time, people did not know how to make fire and cooked food manually. The food culture is that Ru Mao drinks blood.

2. During the Suiren period, he drilled wood to make fire, cooked food from then on, and entered the era of stone cooking.

3. During the Fuxi period, in terms of diet, nets were built to teach tenants to fish, and sacrifices were made to fill the kitchen.

4, Shennong's,"Ploughing and pottery"For the first time, pottery made it possible for people to have cooking utensils and containers, and provided the possibility to make fermented foods such as wine, vinegar, vinegar, cheese, sorrel, liquor, etc.

5. The Yellow Emperor, the food culture of the Chinese nation has been improved, the emperor is the stove, the beginning is the god of the stove, concentrating on fire to save fuel, so that the food is cooked quickly.

6. During the Zhou and Qin dynasties, the formative period of Chinese food culture, cereals and vegetables were the staple food.

7. The Han Dynasty, a rich period of Chinese food culture, was attributed to the exchange of Chinese and Western (Western Regions) food culture in the Han Dynasty, the introduction of Western Regions ingredients, and the introduction of some cooking methods.

8. In the Tang and Song dynasties, the peak of food culture was "vegetarian steaming voice department, Gangchuan picture sample", which was too particular.

9. In the Ming and Qing dynasties, food culture was another peak, which was the continuation and development of food customs in the Tang and Song dynasties, and at the same time mixed with the characteristics of Manchu and Mongolia, the dietary structure had changed greatly, and noodles became the staple food in the north after the Song Dynasty, and the livestock and poultry raised by artificial animals became the main meat food.

China's food culture can be divided into four levels: first, market culture, which is represented by home-cooked food and snacks; the second is literati culture, which is represented by "Sui Yuan Meal List"; the third is the merchant culture, which is represented by the old Beijing Eight Building; The fourth is the government and court culture, which is represented by Tan family cuisine and court cuisine.