The following types of professional books will be read by gourmets:

1. "Suiyuan Food List":

A book on ancient Chinese cooking. ***One volume. The author is Yuan Mei, a litterateur of the Qing Dynasty. As a talented scholar of the Qianlong Emperor and a leader of the poetry circle, he wrote a lot in his life. As a gourmet, his "Suiyuan Food List" is the product of his forty years of gastronomic practice. It is written in classical Chinese essays. The form carefully describes the dietary conditions and cooking techniques in Jiangsu and Zhejiang during the Qianlong period.

2. "Food and Cooking":

This is an encyclopedia of ingredients and a grand textbook. In addition to talking about ingredients, it also talks about the principles of ingredients, cooking changes, processing techniques, and molecular composition; when talking about sugar, in addition to the classification and composition of sugar, it also talks about sugar refining and principles, and the use and techniques of sugar; when talking about fish, in addition to It talks about the nutrition of fish, the family relationships of common fish, the classification of close relatives of plaice, fishing and breeding, and the effect of temperature on the protein content of fish meat.

3. "Cooking, Dishes and Class"

This book tells the story of the poor and the rich in different class backgrounds such as the Roman Empire, the European Middle Ages, ancient China, and the Soviet Union. The differences in people's diets include white bread and brown bread, as well as the food privileges of different ethnic groups. This book is not a food book per se, but an anthropological treatise.

The influence of culture on gourmets

Gourmets should have rich professional knowledge and foundation in food, and have a deep understanding of food culture and cooking techniques. "So it is best to be a chef, because in addition to 'knowing what is happening', he also needs to 'know why' and tell why." Thinking Tea Drinking Thinking Gourmet Tea, in terms of its stake in people's life maintenance , is by no means a necessity.

Gourmets in Chinese history are experts in food culture and food artists. Their achievements include profound upbringing in national culture, extensive travels and profound understanding, official experience or literati career, food practice and exploration and thinking. Basic requirements for gourmets. They are not of the same kind as those who only use their mouths for eating activities, and they are also very different from herbalists and health-preserving people.