Inheritance and Development of Chinese Food Culture

Date: 2019-07-21 Browse: 6351
Chinese food culture has a tradition of thousands of years. Experts and scholars who have engaged in the research of this industry have achieved fruitful results. As a culinary and food culture worker, the author has developed the Chinese food culture based on the experience of sages. Talking about some ideas with inheritance, this article was written. China's diet is well-known in the world. Overseas Chinese and Chinese people make a living overseas. The most common industry that operates is the catering industry. Chinese people have Chinese restaurants. Chinese food can be said to be "food." This phenomenon was keenly recognized by revolutionary pioneer Sun Yat-sen as early as the beginning of this century. Observed. He said in the book "The Strategy for the Founding of a Country": "I have advanced civilization in modern China, everything has fallen behind, but the progress of diet has not been reached by civilizations so far. The food invented by China is solidly flourished in Europe and the United States. ; And the excellent cooking methods in China are not paralleled by Europe and the United States. "
The two relatively independent concepts of "food" and "culture" once combined historically become "food culture". However, the development of food culture has been for thousands of years, and experts and scholars engaged in the research of this industry have achieved fruitful results. The author is not talented, and on the basis of learning from the research results of Xianzhe, I would like to talk a little bit about the inheritance and development of Chinese food culture in order to find a generous home. Talking about the inheritance of food culture, there is a current impetuous attitude in the academic world. The students of major culinary institutions generally pay attention to the operation of the process, and despise the study of the theory of food culture. In China, it cannot have a positive effect on culinary education. When it comes to Chinese food culture, many people praise the Chinese recipes and the color, aroma, taste and shape of Chinese cuisine. However, if we want to inherit China's fine food culture tradition well, we must treat it with a comparative attitude. Without comparison, there is no identification. By comparison, the feasible way is to start from the perspective of dietary lifestyle when discussing Chinese dietary culture, which actually refers to the dietary lifestyle of China. The combination of diet and culture is an epoch-making breakthrough, which gives deeper cultural accumulation to pure cooking techniques. And this kind of breakthrough is gratifying and worrying: its joy lies in inheriting the different schools of different diet systems; its worry lies in the immortality and lack of innovation. In order to enrich the development of "food culture", we must first think differently. Innovation is a very hierarchical concept. In daily operations, we always innovate dishes. This is only a low-level innovation. The innovation of the architecture is the high-level innovation of the food culture. The food culture system includes: Chinese culinary craft culture, psychology, religion, ethnicity, folklore, literature, history, dietary relations, diet nutrition and hygiene, pastry culture, wine culture, dish culture, etc. These are all complementary and indirect. . To a certain extent, the high-level innovation of the diet culture is the recombination of certain elements in the diet system, thereby generating new things and new theories.
The inheritance and research of food culture must not go to extremes. The diet culture originates from cooking cooked food. When cooking cooked food, you must not pursue color, fragrance, taste and shape too much, and go extreme. For example, "color" is color. "Shangshu" has the words: "use colorful chapters on five colors for eyes." In the West, red, yellow, and blue are used as the three primary colors, and in the East (China), red, yellow, blue, and white are used as positive colors. According to these positive colors, the primary colors can bring out endless colors. Chinese cuisine always pays attention to bright, harmonious, and pleasing to the eye, which is intended to stimulate vision and strengthen people's favor of a certain dish, so as to achieve the effect of "preemptive". The Song Family Lin Hong's "Shangjia Qingfu" records: "Pick vegetables and make flowers, remove the heart, bring soup and water, cook with tofu, red and white staggered, like the Xia Xuexia, the name '雪 菜羹'". The beauty of this dish is red and white. Like "Litchi White Waist" and "Crystal Cricket" in "Wulin Story", it is also a work that wins with color. However, everything has a question of moderation and limits. Nowadays, the catering industry is blindly pursuing the eye-catching effect of dazzling color and dazzling people's eyes to gain favor. However, I do not know that the color of the dishes is like the makeup of a woman, and it does not necessarily have to be red and green. "Nongru" is good, "light makeup" is not necessarily bad. And one-sided attention to color has led to the abuse of pigments, which is not only artificial but also lacks realism, but also endangers all beings, and lacks science. This approach runs counter to the original meaning of diet. Chinese diet has always been closely linked to health, and is inseparable. It has always been said that "food and medicine are the same source" and "medicine and diet are the same." The color of the dishes is to let it go naturally and highlight the natural color!
China once closed its doors and left its people in a deep water. In view of this, as the successor and successor of food culture, we must do our best to promote cultural exchanges between countries, so that it can be extended in depth and breadth. In cultural exchanges, we must learn from each other, infiltrate and influence each other, make common progress, and make great contributions to the development of oriental culture. While cultural exchanges have two-way influence and mutual absorption, there is often a cultural tendency in a period. For example, in ancient times, Chinese culture was exported to Japan, while modern conditions have undergone reverse changes. The exchange of food culture is a typical example. Japan is an island country. People usually use seafood and vegetables to accompany meals. They are light-hearted, so they do n’t learn about the braised chicken, duck, and fish meat that the Chinese like. They do n’t like to eat freshwater fish. Of course, between countries Food culture exchanges are not all-inclusive and comprehensively absorbed, but they are screened, digested, and absorbed into something useful to themselves.
On the basis of inheriting Chinese food culture, we must also seek its correct development path. In fact, the inheritance and development of food culture are inseparable. The author made a few comments on the development trend of food culture:
I. Transforming Chinese food culture into a global commodity Grasp China ’s traditional food culture, study Chinese Taoist food culture, organize Chinese national food culture, and develop Chinese folk food culture, all of which can be used to extract all nationalities, The delightful and delicious cuisine recognized by the local residents has transformed into a global commodity. Compared with western food culture, Chinese food culture has advantages: (1) it has a strong oriental flavor; (2) it has a long history; (3) it has a social mentality of food for all.
2. Promote the national diet culture and build a food industry with Chinese characteristics. China is one of the four birthplaces of world civilization. In the evolutionary history of the Chinese nation, there are traditional agriculture and handicrafts, and the dietary culture derived from it has a long history. China is also a multi-ethnic country. The ingenuity and ingenuity of people of all ethnic groups make China's food and cultural activities colorful. Among them, many discoveries, creations, practices, and cultural dissemination of food production have not only enriched the connotation of the Chinese people ’s food culture, but also made due contributions to the advancement of the world ’s food civilization. Following the trajectory of Chinese food culture activities, seeing through the various cultural phenomena in the process of modern food industry, this will better inherit and develop the excellent ingredients of traditional culture in the future, absorb advanced foreign technology, and take a food industry with Chinese characteristics. The development path is undoubtedly very useful.
3. Improving the diet structure, developing therapeutic varieties, and introducing dietetic cuisines. In terms of dietary structure, a plant-based food supplemented with animal-based foods, a variety of foods with reasonable mix, and a variety of nutrients with a reasonable balance of nutritional patterns with Chinese characteristics . Dietetics is a magnificent flower from the combination of Chinese medicine and culinary science. It includes medicated diets, medicinal beverages, and medicinal foods. Human diseases are mostly caused by lack of certain nutrients or dietary imbalances. Diseases caused by diet need to be solved with diet therapy. Today the national health cause has shifted from medical to preventive health care, and the status of diet has become even more prominent.
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