Chinese dietary culture

Author: Du Li
Publisher:
Publish Date: 2005-10-01
Features: This book is a professional teaching material for tourism programs in secondary and vocational tourism schools. It can also serve as a teaching resource for culinary programs. Its main objective is to: through introducing the origins and development of Chinese cuisine, general techniques, science, and art in food preparation, as well as the basic concepts, systems, customs, etiquette, and norms formed during consumption, students will gain knowledge, broaden their horizons, understand China's long history of food culture and folklore, and grasp the scientific thinking encompassing food philosophy, aesthetics, and health science. Students will master the characteristics and connotations of Chinese food culture, appreciate the excellence of China's culinary heritage, and develop the ability to promote and market Chinese tourism products.
For this purpose, the authors have divided the main content of the book into seven chapters for elaboration, including: The Origins and Development of Chinese Cuisine, Chinese Food Science and Figures, Chinese Food Folklore and Etiquette, Chinese Culinary Culture, Chinese Banquet Culture, Chinese Tea Culture, and Chinese Wine Culture.
In terms of editorial principles, the book comprehensively grasps and reflects the overall spirit of Chinese food culture, striving for clarity and accessibility. Building on existing research, the content is carefully selected to highlight key points while eliminating outdated, repetitive, or overly theoretical knowledge unrelated to professional competence. Additionally, new knowledge and practical skills-related content have been incorporated.