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 no deep 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 for a few more days 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 different industries in Hong Kong also raised similar questions in class: How can an archaeologist beed by the flavors of the past? Yes, indeed. My works on food culture were published by the Commercial Press in Hong Kong, and my heart was preoccupied, with Hong Kong even providing some assistance! There is an ancient Chinese saying: "Food is the first necessity 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 imbued food with more cultural significance, known today as the so-called "food culture." 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 the food culture of ancient China. The things collected here are mostly the "small pieces" that my peers disdain. They appear in newspapers and magazines in recent years. Thanks to the introduction and encouragement of some friends, I have spent some scattered time putting together these pieces. With the kindness of Mr. Chen Xiaodong of Shandong Fine Arts Publishing House, I have had the opportunity to reflect on the past, myself, and my friends once again, which is truly a unique experience in my heart. Wang Yuchen of the Song Dynasty described his experience of eating olive fruits as "after a long time, there is a lingering aftertaste, and then one realizes it is as sweet as honey." For my collection, apart from a faint sweetness, I have also felt 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 lacking but also cannot be taken in excess. My may just be a small, unremarkable pinch of salt, but I hope it can add a memorable aftertaste for people. That is all. Throughout history, among the flavors of sour, sweet, bitter, and salty, only a moderate amount of salt is the true taste that all mouths crave. As for the other flavors, each mouth has its own preferences. My collection, apart from a faint saltiness, may have a touch of something different. If someone doesn’t like it, that is perfectly natural. In the end, I still chose "Taste" as the title of the collection, hoping that those who have the opportunity 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 liked my words and helped me. I will remember you, and the "sweetness as sweet as honey" you have given me will always be worth savoring.