History of Chinese dietary culture

Author: Zhao Rongguang
Publisher:
Publish Date: 2006-10-01
Features: This book is one of the "Specialized History Series." It summarizes the "Four Great Theories" of Chinese food culture (integration of food and medicine, dietary health preservation, the pursuit of original flavor, and the Confucian-Mencian food philosophy) and the "Five Key Characteristics" (the broad selection of food ingredients, the richness of dining psychological choices, the flexibility of dish preparation, the historical inheritance of regional styles, and the cultural integration among regions). It proposes the theories of "Food Culture Circle" and "Food Culture Layer," traces the historical development of Chinese food aesthetics, examines traditional Chinese drinking culture, tea culture, wheat culture, soybean culture, food flavors, food customs, and food etiquette, and provides an overview of the food culture of various ethnic minorities. It essentially outlines the development of Chinese food culture since the Xia, Shang, and Zhou dynasties.