1. Western food culture ~ Du Li (editor), Sun Junxiu (editor)

This is a pioneering book that leads people to understand western food comprehensively and deeply from the perspective of China and China.

the authors systematically and comprehensively explore and discuss western food culture, literature and classics, folk etiquette, food science, food history, cooking skills, food art, flavor genres, tea, wine and coffee, banquets, food aesthetics and other purposes, which makes people feel refreshed.

The unique features of western food culture are summarized in the book, that is, systematic western food classics, unique food science, ups and downs of food history, exquisite production skills, numerous food varieties and colorful food customs, so that readers can understand western food in an all-round and three-dimensional way.

most of the detailed discussions on the above six aspects in the book are meaningful and reasonable, which is worth reading.

2. National tourism planning textbooks for higher vocational colleges in the 21st century? Chinese and foreign food culture

He Hong (author)

3. History of European food culture: a history of nutrition from the Stone Age to the present

Hirschfeld (author) and Wu Yukang (translator)

4. History of European food culture: a history of nutrition from the Stone Age to the present

Main contents: apes, snail eaters and farmers-ancient times. Mammoth food-fish sauce at the banquet of food philosophers who embodied developed culture in the early days-food culture in ancient Greece.

French cuisine: * * *' s map of French cuisine

Jean-Robert Pitt (author) and Li Jian (translator)

5. French cuisine: * * *' s map of French cuisine

This paper studies the cultural tradition and geographical distribution of the emergence and development of French cuisine from the vertical and horizontal lines of French social and historical changes and natural environment, and takes cuisine as the basis.

I hope it helps you ~