Chinese and Foreign Food Culture

Author: He Hong
Publisher:
Publish Date: 2006-01-01
Features: The first two chapters of this textbook are the general introduction, which introduce the concept of food culture, the objects, content, and methods of food culture research, and the status of food culture research; they also analyze the stages of food culture development and the reasons for its emergence and development. Chapters 3 to 7 are the specific discussions, which explore the regional characteristics of food culture, food folklore, food etiquette, tea culture, and wine culture from both domestic and international perspectives; Chapter 8 discusses the exchange of food culture in three levels: inter-ethnic exchange in China, China-foreign exchange, and global exchange. This textbook incorporates the strengths of various schools of thought, especially absorbing the social science concepts from abroad, aiming to be concise, practical, and highly applicable. It is suitable for teaching in vocational and technical colleges, particularly for tourism, cooking, and food-related majors, and can also serve as a reference book for food culture researchers and enthusiasts.