A country's history is long and short, its territory is large and small, its strength is strong and weak, its population is large and small, and its ethnic composition, religious belief, political nature and economic structure are also different, so the food culture of different countries is also different. ?

First, Korean golden collar culture.

Because the climate and local conditions are suitable for the development of agriculture, South Korea began to grow miscellaneous grains as early as the Neolithic Age, and then popularized the cultivation of rice. Since then, grain has become the center of Korean food culture, and in the late Three Kingdoms period, an inherent Korean home-cooked meal with rice and vegetables as the main non-staple food was formed.

Later, cereal diets such as rice, porridge, cakes, noodles, jiaozi, sliced soup and wine were developed, which also brought the development of fermented diets based on soy sauce and then yellow sauce.

The staple food is white rice. Commonly used dishes include hot pot stewed with meat, fish, tofu and vegetables, and nutritious kimchi unique to Korea. There are also various side dishes mixed with Korean seasoning. Tableware with spoons and chopsticks.

Second, China food culture?

1. Influenced by many factors such as the philosophy of Yin-Yang and Five Elements, Confucian ethics, traditional Chinese medicine nutrition theory, cultural and artistic achievements, aesthetic fashion of diet, national personality characteristics, etc. in China's traditional culture and education, China's cooking skills were created in history, and a profound China diet culture was formed. ?

2. From the evolutionary point of view, China's food culture lasted for more than10.7 million years, which was divided into four stages: raw food, cooked food, natural cooking and scientific cooking. It has introduced more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial foods, colorful banquets and colorful flavor schools, and won the reputation of "the kingdom of cooking". ?

3. From the connotation, China's catering culture involves the development and utilization of food sources, the application and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, the relationship between catering and national security, catering and literature and art, and catering and life realm. ?

4. From the extension point of view, China's food culture can be classified from the perspectives of times and technology, region and economy, nationality and religion, food and tableware, consumption and grade, folk custom and function, showing different cultural tastes and reflecting different use values. ?

5. In terms of characteristics, China's food culture highlights four aspects: the theory of nourishing and nourishing food (mainly vegetarian food, paying attention to the tonic of medicinal food), the theory of harmonious realm of five flavors (unique flavor, delicious taste, and the reputation of "tongue food"), the cooking method of changing the strange into the right (kitchen rules-based, flexible), and the pleasing eating concept (Wen Ya, nourishing food).