Introduction to Chinese Food Culture

Author: Xu Wenyuan (Editor)
Publisher:
Publish Date: 2005-01-01
Features: Chinese dietary culture is an art that involves both drinking and eating. This book is divided into 8 chapters, conducting in-depth research and comprehensive systematic discussions on the important components of dietary culture, wine culture, and tea culture in Chinese dietary culture. The book emphasizes the application and practicality of knowledge, presenting content in an accessible and appropriately challenging manner. It is highly applicable, balancing academic rigor with accessibility, theoretical depth with practicality, and combining knowledge, science, practicality, and creativity to enhance students' comprehensive qualities. This book is primarily intended for teaching use in higher vocational colleges in related fields such as tourism management, catering management and service. It can also serve as a reference book for studying dietary culture.