1. Natural diet stage: raw food (raw food is not processed)

The Book of Rites: "In the past, people didn't cremate, but ate the meat of plants and animals, and drank their blood, just like their hair"

2. Prepared diet stage: cooked food (the generation and use of fire)

Barbecue-cannon, frying- Zan -zen makes dry rice)

Generally speaking, there are two major advances: the use of fire and the beginning and application of boiling water

1. The development and inheritance of prepared diet

1. The institutional types of traditional diet: staple food-non-staple food-beverage

① The staple food mainly refers to meat and cereals

Five grains: millet, wheat and whole grain. Most drought-tolerant; Easiest to store (wheat replaced the first place in the Western Han Dynasty)

② Non-staple food: fish; Eggs and milk; Vegetables; Oils and fats; Melons and fruits; Seasonings

Compendium of Materia Medica: "Herbs are edible"

③ Drinks: alcoholic and non-alcoholic

Huainanzi: "Clear brewing" and the like, which began in Leiji

Ancient wine system-China; Milk wine system-Qinghai-Tibet Europe; Fruit wine system-Mediterranean coast

2. Production of dietary seasonings

"People put food first and taste first"

① Salt: Shiben Zuopian: "Su Sha's boiled sea is salt"

② Vinegar: In Shang Dynasty, plum was pounded to make the juice sour; The earliest vinegar was the "acyl" in the Western Zhou Dynasty (derived from wine making), and the officials who made vinegar were called "acyl people"

③ Sauce: meat sauce "The Analects of Confucius and the rural party": "Don't eat it with its sauce"; Soy sauce: produced in the Zhou Dynasty, made from soybeans

④ Ginger: There was no pepper in ancient times, and ginger was used as a "delicious dish of harmony"

⑤ Five flavors: salty-bitter-pungent-sour-sweet

Zhou Li Tian Gong: "Where there is harmony, spring is sour; Summer is bitter; Qiu duoxin; It's salty in winter, so it's smooth and sweet "

3. A major technological breakthrough in food processing

① The emergence of powdered food: from the Warring States period, it became popular in the Western Han Dynasty, marked by the emergence of stone mill

Significance: the appearance of stone mill changed wheat from coarse grains to flour and rice, which led to the change of traditional staple food in the north from millet to wheat; The appearance of a large number of powdered foods produced by the stone mill has completely changed the single traditional way of eating in ancient times < P > The metric name is "cake"; The name of flour system: "cake"

② The appearance of bean-based food:

Compendium of Materia Medica: "The method of tofu began with Liu An, the king of Huainan in the previous generation"

Meaning: beans have completely changed from staple food to non-staple food and become the favorite food of people from all walks of life; It opens a new way to use soybean protein in food nutrition. It greatly enriches the variety of Chinese dishes and foods, and has a far-reaching influence < P > 2. Cultural exchanges at home and abroad have a great influence on Chinese food customs

1. The export of food resources in China: < P > Vegetables: Chinese cabbage; Green vegetables; Radish; Leek; Bamboo shoots; Amaranth; Rattan vegetables; Green onions; Zanthoxylum bungeanum

Fruit: peach; Apricot; Li; Chestnut; Litchi; Longan; Persimmon; Kiwifruit; Loquat; Orange

2. Foreign food resources input:

Vegetables: garlic (Western Han Dynasty-Mediterranean), coriander (Western Han Dynasty-Mediterranean), eggplant (Southern and Northern Dynasties-India), spinach (Tang-Persian), cold winter vegetables (Tang-Africa), carrots (Yuan-English), loofah (Yuan-India) and bitter gourd (Ming-India). American) green vegetables (Mediterranean) ginger (North America)

Whole grains: peas (Western Han Dynasty-Greece) lentils (Southern and Northern Dynasties-Western Asia) mung beans (Northern Song Dynasty-India) corn (Ming-America) sweet potatoes (Ming-America) sorghum (Africa)

Fruit: pomegranate (Western Han Dynasty-Iran) grapes. 3. Local and regional differences of food folk culture

1. Differences of food resources in different regions:

① Differences of food resources: < P > Natural History: "People in the northwest eat land animals; People in the southeast eat aquatic products. People who eat land animals, raccoons, rabbits, rats and finches, think it's rare, but they don't realize it's fat; Those who eat aquatic products, turtles, snails and clams, think it's rare, but they don't think it's fishy. "

textual research on plant names (Qing dynasty): "highland barley ... is fried by foreigners, but the noodles are cooked, and crispy (oily) is glutinous rice."

② Differences in food tastes:

(clear) "Sweet in the south (Jiangsu and Zhejiang), salty in the north (Hebei), spicy in the east (Shandong) and sour in the west (Shanxi and Gansu)"

2. Local cuisines with different styles:

Local cuisines: cuisines with regional flavor characteristics (developed urban economy and commerce; A certain number of professional chefs suitable for the tastes of local residents; Gourmet's taste evaluation with high food consumption level has an impact)

Eight major cuisines: Beijing-Shandong-Zhejiang-Fujian-Sichuan-Hubei-Guangdong-Huaiyang (soup)

① Beijing cuisine: Hu Sihui (Yuan) recorded in "Drinking Just Meal", which embodies the characteristics of mutton. In the Qing dynasty, pigs and sheep were paid equal attention to, especially the 118-course "Manchu-Han banquet", which reflected the general characteristics of Manchu-Han

: boldness of vision, complete categories, outstanding mutton characteristics, rich varieties of high-end dishes (palace dishes, such as "clear soup and tiger Dan"), eclectic, integrating the strengths of a hundred schools and forming its own system.

② Sichuan cuisine: it is rich in seasoning resources, with spicy as the main seasoning, varied, strong and heavy in flavor, and full of complex flavors (fish flavor), which is reflected in "one dish is unique, and all kinds of dishes are delicious". People say, "Eat in China and taste in Sichuan". However, in ancient Sichuan, it was not mainly spicy (because peppers were not introduced): In the Three Kingdoms period, Cao Pi said, "Shu pigs, porpoises and chickens are all tasteless ... so Shu people like to make honey for food."

The dishes are rich in variety and timely: high-grade banquet dishes: boiled cabbage; Popular light meal dishes: three steamed and nine buckled (field mat); Flavor home cooking style: Sichuan style pork, Mapo tofu; Snack-flavored dishes: Chengdu snacks are popular and civilian (except for high-end banquet)

③ Cantonese cuisine: (in the late Ming and early Qing dynasties) Folk saying: "Officials are in Beijing, traveling in Suzhou and Hangzhou, surfing in Qinhuai and eating in Guangzhou."

dishes are rich in raw materials (unique geographical conditions; There is a long history of "eating resources" development tradition)

Guangdong New Language: "All the food in the world is available in eastern Guangdong; And all the food in eastern Guangdong may not be available in the world. "

" A Answer to the Generation Outside the Ridge "(Southern Song Dynasty):" Birds, animals, snakes and insects will eat everything ... they will be caught when they meet snakes, regardless of their length; When you meet a rat, you will catch it, regardless of its size ... The poison of the hive and the millet of the hemp insect will be eaten when you know it. " ("three calls")

light and fresh, snake dishes are prominent, eclectic and comprehensive (Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine and Hainan cuisine)

Guangzhou residents, who prefer soup and porridge, eat morning tea, afternoon tea and evening tea (music tea)

5. Non-dietary social significance of eating behavior

1. "The nobility and the lowliness are equal, the intimacy is different, the elders are inferior to the young, and the men are inferior to the women"

The Book of Rites: "At the beginning of a husband's ceremony, it begins with food."

"Zhou Li": "Li, food and drink must be sacrificed to show the first." (The earliest ceremony: respect for ancestors and worship for God)

① Diet: The table and seats are set according to the status (master and servant, different seats for men and women)

The Book of Rites Quli: "If an aunt, sister and sister return from marriage, her brother will sit at the same table, and her husband will eat with the same utensils."

The History of Liang Hongchuan: "Every time I return, my wife and food, I dare not look up before the song, citing Qi Mei."

the Analects of Confucius and the hard-working townships: "When villagers drink, those who fight will get out, and those who fight will get out."

② Dining utensils: Dining utensils have the characteristics of politicization, and drinking utensils have become a political means and tool

The Book of Rites and Rites: "The son of heaven is Jiuding, the princes are seven, the doctors are five, and the scholars are three." ; "There are six beans (plates) of the son of heaven, two princes, eight doctors and six doctors."

one of the characteristics of traditional food activities is that it is branded with Confucian political ethics and bears a very important feudal ethical education function.

2. The function of "harmony" and "combination" in interpersonal relationship:

① Theoretically, it originated from "harmony of five flavors", and secondly, it sought "harmony of people", that is, social life lived in harmony (family, clan)

② Communication between "heaven and earth" and "people, ghosts and gods" (socializing with diet) < p Exchange of interests)

VI. Changes of contemporary dietary consumption customs in China

1. The introduction and popularization of farming technology in ethnic minority areas has changed the traditional staple food structure of ethnic minorities

2. The coarse grains in the staple food consumption of urban residents have gradually decreased and gradually been replaced by flour and rice

3. Meat food has changed from one-off or intermittent consumption to regular consumption. Pork has changed from fat consumption to lean consumption

4. In the consumption of liquor diet, the consumption of liquor has gradually declined, and the low-alcohol liquor thought by liquor is advocated: if wine, liqueur, beer, etc.

5. The single family diet consumption has shifted to the parallel consumption of family and social restaurants

7. The world influence of China's food culture

The Complete Works of Sun Yat-sen, General Plan for the Founding of the People's Republic of China:

Mao Zedong: "I believe that one Chinese medicine and one Chinese food will make two great contributions to the world."