Looking around the world and China, we can easily find that with the improvement of productivity and the development of commodity economy, the socialization of housework is deepening. Nowadays, people's diet life has formed a new operation mode: modern catering industry takes catering products as a bridge, which closely connects catering enterprises and catering consumers and forms a complete catering culture operation body. The phenomenon of food culture reflected in the public level of catering is manifested in what people eat, how to eat, the purpose of eating, the effect of eating, the concept of eating, the taste of eating, the etiquette of eating and so on. It is not only an important part of catering culture, but also a reflection of catering consumer demand. The phenomenon formed by the reflection of catering culture at the level of catering enterprises is manifested in the surface elements such as catering brand names and dishes; In terms of deep elements, it shows the cultural connotation of enterprise values and business philosophy, which is another important part of catering culture. In today's market economy, the management of catering enterprises is basically based on the analysis of catering consumers' needs, and according to the economic strength and management ability of the enterprises themselves, they choose the business scope to operate. In the sales process of catering products, catering enterprises convey corporate culture from the outside to the inside through catering products and services provided to catering consumers. Under the interactive mechanism formed by the law of value, catering consumers and catering enterprises make catering culture develop continuously. Therefore, in view of the problems faced by the inheritance and development of catering culture in China, we should also start with three elements: consumers, catering products and catering enterprises.

Consumers: the Founder of Food Culture

As shown in the above analysis, in the era of commodity economy, although consumers are more likely to show the identity of enjoyment and acceptance-enjoying all kinds of food products that may be provided by the existing market and understanding all kinds of corresponding food cultures, after careful thinking, it is not difficult to draw a conclusion 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 commodity economy "demand determines supply". In fact, working people in history and contemporary consumers have been creating unconsciously or consciously. Therefore, from the perspective of the inheritance and development of food culture, consumers should be the real creators.

Nowadays, people's diet life has entered the era of "experience economy", and the diet culture is gradually diversified. People's dietary needs have changed from food and clothing to quality and enjoyment, paying attention to the beauty, deliciousness and health of diet. In the final analysis, consumers should play the role of creators of food culture and complete their historical mission in the inheritance and development of food culture in China. The key point is whether they fully and accurately understand the connotation of food culture.

First, consciously establish the concept of "gourmet literacy". As the founder of food culture, systematic and comprehensive food knowledge is a consumer's housekeeping skill for the inheritance and development of food culture. Paying attention to and promoting personal food literacy can not only promote the inheritance and development of China food culture from the level of self-creation; It can also promote the overall upgrade of the entire catering market from consumer demand to enterprise supply from the appreciation and consumption level. Specifically, in order to meet the needs of the times, today's consumers should update their understanding of China's food culture: they should not just stay on the surface of "eating", but should emphasize the social significance of food culture. In daily life, work and study, we should not only be consciously familiar with and even master food science knowledge such as diet nutrition and cooking technology, but also have extensive contact with and understanding of food culture knowledge at all times and in all countries and places, so as to understand the complete connotation of food culture in a specific time and space and lay a cultural foundation for its gradual formation of strong appreciation and creativity in food culture.

The second is to play the role of education as a basic guarantee. It is true that the creation of China's food culture is rooted in every consumer's food literacy, but to reach the level and height of the overall inheritance and development of China's food culture, it is definitely not enough to rely solely on consumers' self-cultivation, and more depends on the improvement of the national and local food culture education system. Because education is not only instilling knowledge and cultivating talents, but also the basic way to pass on social life experience and inherit social culture. Therefore, we can start with education and convey the corresponding food science and culture knowledge to consumers, that is, "food education". To do a good job in "food education", the following measures should be taken: First, it should be popularized. China has a vast territory and a large population, so "food education" should cover all regions and all kinds of people, popularize food science knowledge for the public, and enable the public to obtain food science knowledge through various channels. The second is the whole process. "Food education" should be designed according to the characteristics of different age groups, so that the public can acquire the necessary knowledge of food science from school to adulthood and old age. Especially in the school-age period of teenagers, "food education" should be regarded as an important part of the educational policy alongside morality, intelligence, physique and beauty. The third is professionalism. "Food education" should pay special attention to professionalism, and should formulate an industry access system for "food education", standardize professional standards, and prevent the public from obtaining incorrect food knowledge. The fourth is planning. "Food education" should be formulated by relevant government departments and experts for different groups of people. There must be both short-term planning and medium-and long-term planning, and "food education" should be implemented in a planned and step-by-step manner. The fifth is supervision. "Food education" should ensure that relevant government departments supervise and manage "food education", standardize industry behavior, clean up institutions and personnel that do not meet industry standards, and implement "food education" in a standardized and orderly manner.

(B) Catering products: an important carrier of catering culture.

In the era of market economy, catering industry takes catering products as a bridge to closely link catering enterprises and catering consumers. The concept of catering products in catering industry not only refers to dishes, but also refers to the organic combination of various operating factors, which usually includes physical product form, catering business environment and atmosphere, catering service characteristics and level, product sales form and so on. Nowadays, food consumption has evolved into a cultural consumption. In the process of choosing catering products, consumers convey the ever-changing consumer demand from material level to spiritual level to enterprises. Catering enterprises provide consumers with specific products and services, and at the same time meet the diversified and personalized needs of consumers. In fact, they are conducting corresponding cultural exchanges with consumers. In addition, the catering culture in China has a long history of thousands of years, and the regional differences and multi-ethnic characteristics make catering products have obvious cultural characteristics. Catering products have therefore become the media for the public to absorb and spread food culture. People not only enjoyed delicious food, but also were influenced by China's food culture, and learned the profound connotation of related food philosophy.

Catering products are the material level of catering culture. China's long catering history and prosperous modern culture provide more space for its continuous development and innovation. From the perspective of cooking, cuisine culture or people's diet concept, today's catering products should fully meet people's demands for hygiene and safety, and take the basic attributes of catering products such as taste, quality, fragrance, color, shape and container as material presentation, and pursue the aesthetics of diet. Based on the development trend of today's consumer demand, the future development direction of catering products mainly includes:

1. Fashion. The weather vane of food fashion itself is the navigator of food and beverage product innovation. Generally speaking, according to the food demand of modern catering consumers, the connotation of catering product fashion mainly has the following characteristics: First, simplicity. The pace of modern people's life is accelerating, and the requirements for cooking are becoming simpler and simpler. They also demand conciseness and conciseness in the pursuit of culinary beauty, and oppose triviality. The second is full of personality. Modern aesthetics emphasizes individuality. In an overly sexual living environment, people especially appreciate aesthetic objects with individual colors. For the daily diet, those dishes, snacks and dining methods with distinctive personalities are always more popular. The third is to advocate freedom. Freedom is a higher level of aesthetics. People's dietary activities have now gone out of the past fixed mode and pursued a free way. The popularity of buffet style is the concrete embodiment of people's pursuit of food freedom. This is also the product of the times and the characteristics of the times.

2. return to the original. The so-called dishes that return to nature are those dishes that advocate and return to nature and use pollution-free and pollution-free green food raw materials. Due to the tension, fast pace and noise of modern city life, coupled with the development of social industry and the influence of anti-pollution and popularization of medical care, more and more people are tired and uneasy about city life, eager to return to nature and pursue a quiet pastoral life. Reflected in the diet, a variety of fresh, simple, natural, nutritious and delicious series of coarse grain dishes, garden dishes, wild vegetables, forest dishes, marine dishes and other series of dishes are increasingly loved by people. This corresponds to the category of "vulgar" and "natural" gourmet beauty, paying attention to the natural simplicity of raw materials, the green production technology, the diverse balance of nutrition collocation and the casual and comfortable eating atmosphere. Therefore, returning to nature, not only making full use of resources, but also protecting the ecological environment, is beneficial to the health of customers, which is one of the important trends of catering product innovation.

3. Good health. With the improvement of living standards, various "diseases of wealth" have become a hidden danger of modern people, and how to be more scientific and reasonable in diet is even more important. This tendency to pay more attention to health principles will inevitably bring new development ideas to catering products. For example, cooking pays attention to healthy and reasonable collocation, sometimes more important than taste; The popularity of low-salt and low-sugar foods and the emphasis on banquet reform are all based on health purposes. In addition, people pay more and more attention to the health hazards of agricultural products that abuse chemical fertilizers and pesticides, and "pollution-free, safe, high-quality and nutritious" has become the primary standard for people to buy food. Therefore, it is allowed to use pollution-free foods such as pesticides and fertilizers with high efficiency and low toxicity; Green food with safe pesticides, fertilizers, veterinary drugs and food additives is allowed to be used in a limited quantity, variety and time; It is also emphasized that organic foods that do not use pesticides, fertilizers, growth hormones, chemical additives, chemical pigments and preservatives in the whole process from planting and breeding to storage, processing, transportation and sales are favored by people.

4. Diversification. Dietary tastes are both homosexual and heterosexual. This determines the diversification of the innovation trend of dishes. First of all, it is manifested in the diversification of management. The rapid development of modern society has led to the frequent and expanded international exchanges, the opportunities for chefs to go abroad have increased, foreign guests have continuously entered our catering market, and the cooking exchanges between China and foreign countries have deepened. As a result, the catering business is diversified, and the cooking skills of dishes are imitated, learned and spread. It will be more obvious to learn from the cooking style of integrated dishes. Secondly, it is also manifested in cooking materials. From the development trend, the following raw materials will become the future direction: edible wild plants, algae plants, artificial cooking raw materials, some high-quality wild animals and artificially raised insects within the scope permitted by national laws. In addition, it is also manifested in the diversification of cooking equipment, dining forms and tastes.

(C) catering enterprises: the inheritors of catering culture

On the macro level, catering product culture refers to the cultural connotation formed in the process of making and enjoying a certain type or dish in the catering industry in a certain historical period, which belongs to the material and cultural layer of catering culture; At the micro level, the spread of catering enterprise culture is completed through the manufacture and sale of catering products, and catering product culture is the material carrier of catering enterprise culture. Therefore, as another important subject of catering culture, catering enterprises obviously have considerable development strength and extensive public influence compared with individual consumers. They are disseminators and pioneers of food culture and play an important role in the development of food culture in China. The author puts forward the idea of inheriting and developing China's food culture from the following two aspects.

1. Promote the traditional food culture in China. China's food culture bears the Chinese civilization for thousands of years, and its development track is the process of sand accumulation with the development of China's social politics, economy and culture, and it has formed its own unique style and characteristics. When it comes to the inheritance and development of China's food culture, catering enterprises should first be good at excavating the excellent traditional food culture of all ethnic groups in history, absorbing nutrition from the traditional culture, making the past serve the present and bringing forth the new.

National diet is often the embodiment of traditional ideas. For example, China's traditional food culture contains the concept of people-oriented and respect for food, the pursuit of food oriented by "taste" and the natural food philosophy. Coupled with the evolution of traditional diet structure, eating utensils, eating habits and processing technology, the connotation of China's diet culture has been enriched in the process of its continuous development. Catering enterprises can deepen their understanding of traditional food culture and further promote the inheritance and development of Chinese food culture by organizing or participating in some food culture theme activities. 20111217 the second China (qufu) Confucius food development forum was held in qufu, Shandong province, with the aim of "benevolence, erudition, prosperity and * * *". Restaurant operators from home and abroad and Shandong cuisine chefs discussed the development history, inheritance and success of Confucian cuisine. This activity embodies the strength of * * * and builds a cultural exchange platform for catering enterprises, which not only spreads the catering concept of "never tire of food, never tire of food", but also promotes the traditional Confucian catering culture in China.

In addition, catering enterprises can promote traditional diet as a feature through practice and embody the essence of traditional diet culture in catering products. Pay attention to the mastery of traditional food culture and technology, inherit, develop and innovate the traditional food culture of China, explore and excavate the value of the food culture of all ethnic groups in China, and make contributions to the development of food culture in China through careful inheritance.

In addition, catering enterprises can increase the research and development of catering products according to the consumer psychology of seeking novelty and change, so as to combine them with the current healthy diet concept and fashionable diet style. Catering enterprises should keep up with the development of modern catering culture and pay attention to the innovation of catering products. When people's actual consumption of catering products rises to the field of cultural consumption, China catering culture will be inherited and developed in the process of realizing product value.

2. Strengthen international communication among catering enterprises. With the deepening of international cultural exchanges, foreign food culture is constantly involved in people's daily food life. On the one hand, catering enterprises are required to treat foreign food culture correctly, actively participate in international food culture exchange activities, promote cultural integration, absorb beneficial ingredients conducive to their own development and make foreign things serve China on the basis of adhering to China's traditional food culture. On the other hand, catering enterprises should make full use of China's Confucius Institutes around the world as a platform for cultural exchange, incorporate China's food culture into teaching content, transform communication technology into communication culture, and enhance the influence of China's food culture abroad.

June 5438+ 10, 2008, "The 4th China (Beijing) International Catering? The Food Expo was held in Beijing at the same time as the 6th China Cooking World Competition, and the 6th China Cooking World Competition was held every four years. Chefs represent catering enterprises from nearly 20 countries and regions such as the United States, Japan, Australia and Germany. It shows the special dishes and cooking techniques in different countries and different food cultural backgrounds. The 20 fine banquet food booths specially set up by the organizing Committee of the competition reflect the cultural characteristics of catering products of catering enterprises in various countries. This event is not only a grand meeting of the catering industry all over the world, but also a platform to promote China's catering culture and an excellent opportunity for people in the catering industry to learn and communicate.

This international exchange of food culture has, to a certain extent, promoted the understanding of China's food culture by catering enterprises all over the world, deepened the cultural exchange and friendship among countries, and expanded the influence of China's food culture in the world.

To sum up, strictly following the inheritance and development law of today's food culture, grasping the three elements of the operation of human real food life, understanding its essence and realizing its promotion will realize the better inheritance and faster development of China's food culture, so as to finally integrate into and further promote the great development and prosperity of China culture.