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 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 various industries in Hong Kong, in class, also raised similar questions: 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 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 imbued food with deeper cultural meanings, 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, scattered across recent publications. Thanks to the recommendations and encouragement of some friends, I spent some spare time patching together these pieces. With the kindness of Mr. Chen Xiaodong of Shandong Fine Arts Publishing House, I had the opportunity this time to revisit the past, myself, and my friends, and it’s truly a unique feeling in my heart. Wang Yucheng of the Song Dynasty described his experience of eating olives as "after a long time, the aftertaste is sweet as honey." For my collection, apart from a faint sweetness, I 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, and naturally, I thought 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, unassuming pinch of salt, but I hope it can add a memorable flavor to people’s lives, and 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 varying preferences. My collection, aside from a faint saltiness, might have a touch of 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 opportunity to read this book will find a sweet aftertaste in the flavors of the distant past. It is also my gratitude to those who have enjoyed my words and helped me. I will remember you, and the "sweetness as honey" you have given me will always be worth savoring.