Cooking Literature

Author: Xiang Junqing
Publisher:
Publish Date: 2000-03-01
Features: With the advancement of technology and the booming development of the catering industry, some existing culinary textbooks, whether in content or form, suffer from various limitations and shortcomings. For example, culinary theory lacks scientific and standardized approaches, knowledge of culinary ingredients and equipment is incomplete, and the disciplines related to cooking are not systematically covered. This is especially true in terms of cultivating students' practical hands-on skills. In response to this, many teachers and scholars engaged in secondary culinary education have called on relevant authorities to organize the compilation of a series of culinary textbooks that reflect the latest technologies, processes, equipment, and materials in the current culinary industry, highlighting the characteristics of vocational education. The main content of this book includes:
1. An Overview of Culinary Literature;
2. Selected Readings of Culinary Poetry and Prose from the Pre-Qin Period;
3. Selected Readings of Culinary Poetry and Prose from the Han and Wei Periods;
4. Selected Readings of Culinary Poetry and Prose from the Sui and Tang Periods;
5. Selected Readings of Culinary Poetry and Prose from the Song and Yuan Periods;
6. Selected Readings of Culinary Poetry and Prose from the Ming and Qing Periods.