The Taste of Antiquity - The History and Culture of Chinese Cuisine

Author: Wang Renxiang
Publisher:
Publishing Date: 2006-04-01
Features: Previously, I had visited Hong Kong several times, but they were just brief encounters, leaving little impression, and I didn’t even get a chance to meet with my friends and colleagues. This time, I had a slightly more relaxed opportunity to teach archaeology courses at the Extramural Studies College of The Chinese University of Hong Kong, allowing me to stay longer and meet some old friends. When old friends reunited, they occasionally mentioned my research in food archaeology, expressing confusion about how I had gotten entangled in this path. And the students from various industries in Hong Kong also raised similar questions in class: How can an archaeologist beed by the flavors of the past? Yes, indeed. My food culture works were published by the Commercial Press in Hong Kong, and my heart was preoccupied there. Hong Kong also provided some assistance in this regard! There is an ancient Chinese saying: "Food is the foundation of the people." As one of the cradles of world civilization, the history of Chinese cuisine is almost as long as the history of Chinese civilization. Beyond merely satisfying hunger, people have given food deeper cultural meanings—the so-called "food culture" often mentioned today. For a long time, I have been interested in ancient Chinese food culture, and with this book, let us embark on an interesting journey through ancient Chinese food culture. The things collected here are mostly the "small pieces" that my peers disdain. They are scattered across newspapers and magazines in recent years. Thanks to the recommendations and encouragement of some friends, I have spent some spare time patching together these fragments. With the kindness of Mr. Chen Xiaodong of Shandong Fine Arts Publishing House, I have had the opportunity to savor the past, the present, and my friends once again, which is truly a unique taste in my heart. Wang Yucheng of the Song Dynasty described his experience of eating olive fruits as "after a long time, there was a lingering aftertaste, and then I felt it was as sweet as honey." For my collection, apart from a faint sweetness, I have also experienced a stronger bitterness like brine, and I dare not savor it too closely. Recently, I am working on a multi-episode television series about the history of salt, so it is natural to think of using brine as a metaphor. It is a treasure that cannot be without but also cannot be too greedy for. My harvest may just be this inconspicuous pinch of salt, but I hope it can add a little memorable taste for people. That’s all. Throughout history, among the flavors of sour, sweet, bitter, and salty, only a moderate amount of salt is the true favorite of all palates. As for the other flavors, people have their own preferences. My collection, apart from a faint saltiness, might have a little something different. If someone doesn’t like it, that’s perfectly natural. In the end, I still chose "Taste" as the title of the collection, hoping that those who have the chance to read this book will feel a sweet aftertaste of the distant historical flavors. It is also a token of my gratitude to those who have enjoyed my writings and helped me. I will remember you, and the "sweet as honey" taste you have given me will always be worth savoring.