What does food culture include? Everyone is familiar with eating, and everyone can eat. People can't live without food every day, but few people know about food culture. I sorted out the relevant information about what food culture includes. Let's have a look.
What does food culture include? 1 Food culture includes the development and utilization of food sources, the use and innovation of utensils, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, and the relationship between catering and national security, catering and literature and art, and catering and life realm, which is profound and profound. From the perspective of extension, 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 level, folk customs and functions, showing different cultural tastes and reflecting different use values. China's diet not only pays attention to "color, fragrance and taste", but also has the characteristics of "nourishing, nourishing and supplementing". With the development of society, dishes are more and more abundant, and eating methods are more and more diverse.
Due to the influence of regional characteristics, climate and environment, customs and habits, catering products will be different in raw materials, tastes, cooking methods, eating habits and so on. It is precisely because of these differences that catering products have strong regional characteristics. The differences between Chinese and western cultures have created the differences between Chinese and western food cultures, which come from different ways of thinking and philosophy of life. People in China pay attention to "harmony between man and nature", while westerners pay attention to "people-oriented".
China's food culture is rich and colorful, extensive and profound. The main contents of China's food culture are: food theory, food aesthetics, food essence, food customs, food circulation, cooking history, flavor schools, traditional characteristics, banquet culture, chopsticks culture, tea culture, wine culture and many other aspects of knowledge. In addition, it is also the main content of China's food culture to deeply sort out China's unique food cultural heritage.
There are many schools of cooking in China. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits.
Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents. The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different. The Central Plains culture has a long history and rich cultural heritage. Central Plains cuisine is the root of the eight major cuisines.
Specifically, China's food culture highlights the theory of nourishing and tonifying (mainly vegetarian, paying attention to medicinal diet and tonic) and paying attention to "color, fragrance and taste". The four attributes, namely, the harmonious theory of five flavors (unique flavor, delicious taste, and the reputation of "tongue dishes"), the changing cooking method (kitchen rules-based, flexible), and the pleasing diet concept (Wen Ya, food education), are different from the natural beauty of overseas food culture.
China's food culture not only pays attention to the bright and picturesque color matching of dishes, but also matches the interest generated by the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is also a prominent way of traditional etiquette in China.
Conclusion Diet theory, diet aesthetics, diet essence, diet custom, diet circulation, cooking history, flavor genre, traditional characteristics, banquet culture, chopsticks culture, tea culture and wine culture all belong to the center of diet.
What does food culture include? 2 common sense of ancient court food culture.
According to historical records, China's food etiquette was quite complete in the pre-Qin period. There are strict rules on the classification of dishes, cooking tastes, eating methods and feasts. Ding, a popular bronze tableware in the Zhou Dynasty, is a symbol of measuring social status: Jiuding was used by the monarch, seven Ding was used by the Qing Dynasty, five Ding was used by doctors, and one Ding or three Ding was used by scholars. So do beans. "Book of Rites" contains six beans from the Emperor, six beans from the vassal, two beans from the vassal, and eight doctors and six doctors. There are strict restrictions on the consumption of food. "Under the Chu Language" contains the views on the father's words: the son of heaven eats too fast, cattle and sheep are available, princes eat cattle, nobles eat sheep, doctors eat tapirs, scholars eat fried fish, and Shu Ren eats vegetables. This division comes from ancient records. Shang Shu Hong Fan said: "Only the monarch is a blessing, only the monarch is a power, and only the monarch is a jade food." "Book of Rites. "Wang Zhi" said: "Governors don't kill cows for no reason, doctors don't kill sheep for no reason, scholars don't kill dogs for no reason, and Shu Ren doesn't eat treasures for no reason." It was not until the Qing Dynasty that this level of dietary regulations reached its peak. Take the royal banquet as an example, the emperor banquet table has 40 dishes; The queen's first-class banquet table was reduced to 32 tables; There are two people at the second-class banquet table for concubines and three people at the third-class banquet table, and the number of dishes at each table is reduced to 15. The dishes that emperors and queens can't finish are often for ministers.
Etiquette is constantly changing, but the general spirit remains the same: my official is bigger than you, my power is bigger than you, and I eat better than you. China's food culture has a long history and is exquisite, which is also reflected in the mouth of Emperor Barry. When Qi Huangong was tired of delicious food, he wanted to change his taste-let's just say he wanted to eat human flesh in Qi Huangong. He has a courtier named Yi Ya, who is an excellent cook. Qi Huangong told Yi Ya what he meant, and Yi Ya immediately went home to kill her son and made soup for Qi Huangong. In the history of food development, emperors and nobles played the greatest role in promoting it. And the best food always appears at the luxurious banquet of emperors and nobles first. China's court meals are called heavenly chefs, which represent the peak of food culture in different periods.
The Diet Culture of the Ancient Court Nobles in China
In any society, the thoughts of the ruling class are the dominant thoughts. As the ruling class, feudal emperors not only imposed their ideology on their subjects to show their supremacy, but also made their daily life behavior unconventional to show their absolute authority. In this way, as a dietary behavior, it penetrated into the thoughts and consciousness of rulers, showing their cultivation and hobbies, thus forming a unique court diet.
First of all, the court diet is characterized by strict selection of materials and strict use of materials. Looking around the world, is it the land of kings, the land of land, and the infinite expansion of the power of princes and princes, which makes them gather all the skilled chefs and have all the rare raw materials in the world. For example, as early as the Zhou Dynasty, there was a meticulous and complicated person in charge of the emperor's diet. In Zhou Li Zhu Shu Tian Guan Zhu Zai, there are "chefs, foreigners, balance people, canon, orcs, fishermen, wax figures, food doctors, disease doctors, doctors, brewers, drinkers and doctors." With so many full-time staff, you can imagine the strict degree of food selection and preparation at that time. Not only is the material selection strict, but also the materials are fine. As early as the Zhou dynasty, rulers ate "eight treasures", but later, the rulers' diet became more refined and precious. For example, New Ming Xiu recorded a list of Empress Dowager Cixi's delicacies in Notes on the Palace, in which only the dishes of bird's nest have six flavors: bird's nest chicken skin fish balls, bird's nest all-silver duck, bird's nest five-willow chicken shreds, bird's nest wordless white duck shreds, Xinjiang bird's nest mushroom duck soup, and bird's nest fried chicken shreds.
Secondly, the cooking is ok. The political forces that rule the world provide the rulers with the possibility of enjoying all kinds of exotic and beautiful diets, and also require the court diet to be as meticulous as possible in cooking; The monotonous and boring court life makes most emperors weak, which requires them to be more careful in the processing and production of diet. For example, the dish "clear soup and tiger's guts" in the Qing Palace requires the testicles of the male tiger in Xiaoxing 'anling to be as big as a small bowl. When it is made, it is boiled in slightly boiling chicken soup for three hours, then carefully peeled and peeled, and then marinated thoroughly in the juice mixed with seasoning. Then use a special steel knife and silver knife to make paper-like slices, put them in a peony-shaped plate, and add garlic paste. This shows the delicious cooking.
Third, there are many different colors. According to De Ling, a female official of Cixi, on the train from Beijing to Fengtian, the temporary "Imperial Dining Hall" occupied four carriages, with "50 cookers" and "50 cooks" on them, and each meal was "prepared with * * */kloc-0.00 kinds of main courses" and "cakes, fruits and vegetables". In addition to dinner, "there are two snacks" and "each snack has at least 20 bowls of dishes, usually around 40 or 50 bowls", and these dishes can't be repeated, and the types of court diets can be imagined. The size of the palace is huge, the types are complicated, the materials are precious, and the kitchen services are various, which will inevitably bring great extravagance and waste of manpower, material resources and financial resources.
Although the official aristocratic diet is not as luxurious, rigid and luxurious as the palace diet, it is also a struggle for wealth, with the characteristics of "exquisite cuisine" and "into the badlands".
The aristocratic diet is most famous for Confucian cuisine and Tan Jiacai. Throughout the ages, Confucius has set up special internal kitchens and external kitchens. In the long-term development process, a slimming dish with exquisite diet, rich nutrition and unique flavor has been formed. This is the same as the ancestral motto of Confucius and Old Master Q, that is, "You can never get tired of essence and meticulous eating".
Another feature of Confucius Banquet is that both dishes and utensils have a strong cultural atmosphere. For example, "Jade Shrimp" shows the dignity of Confucius' position. On the vessels, in addition to making some artistic vessels specially, ancient poems corresponding to the shapes of the vessels are also engraved. For example, on the pipa-shaped bowl, it is engraved with "Bisha and other moon and spring treasures, and red sleeves add fragrance to read at night". All these convey the cultural taste of the first restaurant in the world.
Another famous and well-preserved aristocratic diet belongs to Tan Jiacai. Tan Jiazu was born in Guangdong and has lived in Beijing for a long time. So his food is a combination of North and South cooking. They belong to Guangdong, and have a strong flavor of Beijing, which enjoys a high reputation in Beijing in the late Qing Dynasty and the early Republic of China. The main features of Tan Jiacai are its wide range of raw materials and unique and ingenious production technology, which is especially suitable for cooking all kinds of seafood. The main production essentials of Tan Jiacai are seasoning and paying attention to the original flavor of raw materials, refreshing with sweetness and attracting fragrance with salt; Pay attention to the harshness of blanking and sufficient heat, so that the dishes are easy to be soft and rotten, and the mouth tastes good and easy to digest; The selection of materials and processing are relatively fine, and cooking methods are often used, such as burning, leaning on fire, stewing, stewing, steaming, roasting, frying and roasting. In the long-term development, aristocratic diet has formed its own unique style and highly personalized production methods.
What does food culture include? 3 the characteristics of China's food culture:
1, with diverse tastes.
Because China is vast in territory and abundant in natural resources, with different climate, products, customs and habits, it has formed many flavors in its diet for a long time. There has always been a saying in China that "southern rice goes north", and the tastes are divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly in Bashu, Qilu, Huaiyang, Guangdong, Fujian and other places.
2. Four seasons are different
Eating according to seasons all year round is another major feature of China cooking. China has been seasoning dishes according to seasonal changes since ancient times, with strong winter and light summer; Stewed in winter and frozen in summer.
Step 3 focus on beauty
China's cooking is not only superb, but also has a tradition of paying attention to the aesthetic feeling of dishes and the harmony of color, fragrance, taste, shape and container of food. There are many ways to express the beauty of dishes. No matter carrots or cabbage hearts, they can be carved into various shapes and have a unique style, achieving a harmonious unity of color, fragrance, taste, shape and beauty, giving people a special enjoyment of a high degree of unity of spirit and material.
Step 4 pay attention to interest
China's cooking has a long history of paying attention to taste and interest. It has strict requirements not only on the color, aroma and taste of snacks, but also on their naming, taste methods, eating rhythm and interspersed entertainment. The name of China cooking can be said to be exquisite, exquisite and popular. The names of dishes are not only named according to the realism of main ingredients, auxiliary materials, seasonings and cooking methods, but also according to historical anecdotes, myths and legends, celebrities' eating tastes and dishes' images, such as "family portrait", "general crossing the bridge", "lion's head", "beggar chicken", "dragon and phoenix", "Hongmen banquet" and "Dongpo meat".
5. Combination of food and medicine
China's cooking technology is closely related to medical treatment. Thousands of years ago, there was a saying that "medicine and food are homologous" and "medicine and food are homologous". Using the medicinal value of food raw materials, various delicious dishes were made to achieve the purpose of preventing and treating certain diseases. "
Conclusion: We all like to eat. Eating seems to be human instinct, and we don't need others to teach us. However, you should also know how to eat. China's food culture is so rich that we should be a China person who can eat well.