Chinese dietary culture

Author: Li Xi
Publisher:
Publish Date: 2002-08-01
Features: This book can be used as a teaching material for the Tourism Service and Management program in secondary vocational schools, as well as a training manual for travel agency positions and a reference book for tour guide qualification exams. It is a national planning teaching material for the Tourism Service and Management program in secondary vocational education. This book is based on the "Curriculum Design for Tourism Service and Management Program in Secondary Vocational Education" and the "Basic Requirements for Teaching Chinese Food Culture" issued by the Ministry of Education in 2001. The book consists of eight chapters, covering topics such as: Introduction, The Origin of Food, Chinese Culinary Materials and Techniques Culture, Chinese Food Flavor Schools, Chinese Wine and Tea Culture, Chinese Eating Customs, Etiquette, and Traditions, Chinese Food Aesthetics, and the Relationship Between Food and Health, Philosophy, Politics, Language, Literature, etc. The content of this book is rich, well-structured, widely applicable, combines theory with practice, and is highly operational.