Eating Language

Author: Folk Culture Writing Group
Publisher:
Publish Date: 2004-04-14
Features: "Food and Drink Language" consists of three parts: "Language of Drinking," "Language of Eating," and "Language of Things." "Language of Eating" collects famous historical documents in China related to food, cooking, and health preservation, including Jia Ming's "Essentials of Food and Drink," Gu Zhong's "Raising the Young," Lin Hong's "Mountain Home Clear Supplies," Hua Hao's "Wild Vegetable Collection," Gao Lian's "Wild Vegetable Selection," Lu Xuan's "Ginseng Spectrum," Chen Renyu's "Fungus Spectrum," Pan Zhiheng's "Broad Fungus Spectrum," and Wu Shi's "Feeding the Family Record," totaling nine works. China has a long history of food culture. The health-preserving practices derived from food have always been valued by people. Especially in contemporary times, with the improvement of people's living standards, there is an increasing emphasis on food and health preservation. The works collected in this book, with their rich connotations, are not only worth readers learning from and referencing but are also more worth readers studying and exploring, thereby adding brilliance to China's food culture.