Looking at the world and China, we can easily find that with the improvement of productivity and the development of the commodity economy, the socialization of housework has become more and more deepened. Today's people's dietary life has formed a new pattern.

Operation mode: The modern catering industry uses catering products as a bridge to closely connect catering enterprises and catering consumers, forming a complete catering culture operating system.

The phenomenon formed by the refraction of food culture at the catering public level is reflected in what people eat, how they eat, the purpose of eating, the effect of eating, the concept of eating, the taste of eating and the etiquette of eating, etc. It is not only an aspect of food culture

An important component and a manifestation of the needs of catering consumers.

The phenomenon formed by the reflection of food culture at the level of catering enterprises. The surface elements are represented by catering brand names, dishes, etc.; the deep elements are represented by the cultural connotation expressed by the company's values, business philosophy, etc., which is another aspect of food culture.

an important component.

In today's market economy, the operations of catering companies are basically based on the analysis of catering consumer needs. Based on the company's own economic strength, business capabilities and other factors, it selects the scope of business operations for operations.

In the process of selling catering products, catering companies deliver corporate culture from the outside to the inside through the catering products and services they provide to catering consumers.

Catering consumers and catering enterprises continue to develop their food culture under the interactive mechanism formed by the law of value.

Therefore, in view of the problems faced by the inheritance and development of Chinese food culture, we should also look at the three elements of consumers, catering products and catering enterprises.

(1) Consumers: The founders of food culture As analyzed above, in the era of commodity economy, although consumers appear to be more enjoyers and recipients - enjoying the various food products that the existing market may provide, and understanding

There are various corresponding food cultures, but if you think carefully, it is not difficult to find out that they actually go deep into the essence of food culture and even culture - "people's way of existence and lifestyle" and the essence of "demand determines supply" of the commodity economy. The vast number of people in history

In fact, working people and contemporary consumers have always created, evolved and passed on their own food culture unconsciously or consciously.

Therefore, from the perspective of food culture inheritance and development, consumers deserve to be the real creators.

Today, people's food life has entered the "experience economy era", food culture is gradually becoming diversified, people's food needs have changed from food and clothing to quality and enjoyment, and they pay attention to the beauty, taste and health of food.

Consumers must play the role of the creators of food culture and fulfill their historical mission in the inheritance and development of Chinese food culture. In the final analysis, consumers must fully and accurately understand the connotation of food culture.

First, consciously establish the concept of "dietary literacy".

As the founder of food culture, systematic and comprehensive food knowledge is a special skill for consumers to inherit and develop food culture.

Paying attention to and improving personal dietary literacy can not only promote the inheritance and development of Chinese food culture from the level of self-creation; it can also promote the comprehensive upgrade of the entire catering market from consumer demand to corporate supply from the appreciation and consumption levels.

Specifically, to meet the needs of the times, today's consumers should update their understanding of Chinese food culture: they should not just stay on the surface of "eating", but emphasize the social significance of food culture.

In daily life, work and study, we should not only consciously familiarize ourselves with and even master dietary science knowledge such as dietary nutrition, cooking techniques, etc., but also have extensive contact with and understand the dietary cultural knowledge of all times and places, and master the dietary history and development, and dietary customs of various countries and regions.

and habits, so as to understand the complete connotation of food culture in a specific time and space, and lay the foundation for cultural accomplishment for gradually forming a strong food culture appreciation and creative ability.

The second is to give full play to the basic guarantee role of education.

It is true that the creation of Chinese food culture is rooted in the food literacy of every consumer, but to achieve the level and height of the overall inheritance and development of Chinese food culture, it is definitely not enough for consumers to cultivate themselves;

It depends more on the perfection of the national and local education systems on food culture.

Because education not only instills knowledge and cultivates talents, but also is the basic way to transfer social life experience and inherit social culture.

Therefore, we can start with education and transmit corresponding scientific and cultural knowledge about food to consumers, that is, "food education."

The following measures should be taken to do a good job in "food education" education: First, it is universal.

Our country has a vast territory and a large population. "Food education" should pay attention to covering all regions and all types of people, and popularize dietary scientific knowledge to the public, so that the public can obtain dietary scientific knowledge through various channels.

The second is the whole process.

"Food education" should design different "food education" contents according to the characteristics of different age groups, so that the public can acquire the required dietary science knowledge from the beginning of school to adulthood and old age.

Especially during the school-age period of teenagers, "food education" should be listed as an important part of the education policy along with moral, intellectual, physical and aesthetic education.

The third is professionalism.

"Food education" should pay special attention to professionalism, and an access system for the "food education" industry should be formulated to standardize the professional standards of professionals to prevent the public from acquiring incorrect dietary knowledge.

The fourth is planning.