History of Chinese Cuisine Culture: Special Topic Series of Books

Author: Zhao Rongguang
Publisher:
Publish Date: 2006-10-01
Features: This book is one of the "Special Topic History Series." It summarizes the "Four Major Theories" of Chinese food culture (integration of food and medicine, dietary health preservation, advocacy of original flavor, and the Confucian-Mencian food philosophy) and the "Five Key Characteristics" (widespread selection of food ingredients, richness of dining psychological choices, flexibility in dish preparation, historical inheritance of regional styles, and 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 dining etiquette. It also provides an overview of the food culture of various ethnic minorities, essentially outlining the development of Chinese food culture since the Xia, Shang, and Zhou dynasties.