Diet is the first factor for human survival and development, and human civilization begins with diet. Dietary culture develops with the formation of human society, and progresses with the development of human society. Diet goes beyond the simple physiological needs, constantly enriches its own connotation, becomes an important content in social and cultural life, and is a part of people's material life and spiritual life. China's food culture has a long history, a long history, extensive and profound, with distinct national and regional characteristics. It is a bright pearl in the treasure house of Chinese culture and a valuable tourism resource in China's tourism development.
Food culture refers to people's eating behaviors and habits in daily life, mainly including the attributes of food itself, the preparation process and ceremonies, dining utensils, environment, etiquette and customs.
Food culture has always been a treasure in national culture. China cuisine, which is famous all over the world, contains rich food sources, unique food processing skills, profound food aesthetics and food folk customs of the Chinese nation. It has become an important part of social material civilization and spiritual civilization in past dynasties and is one of the yardsticks to test the development of these two civilizations. At the same time, China cuisine is also an art with beautiful colors, smells, tastes, shapes, utensils, health and ideas. In terms of color, it pursues the matching of cold and warm, and the shade is appropriate; In terms of smell, it advocates that the aroma is fragrant, mellow and attractive; In terms of taste, it pays attention to the harmony of five flavors and is well known; In modeling, pay attention to variety, exquisiteness and harmony; On the utensils, strive for excellent texture, beautiful and comfortable, complement each other; Functionally, it advocates health and safety and benefits the body and mind; In the food atmosphere, pay attention to quiet and elegant, full of interest.
China has a long history of food culture, exquisite cooking skills, and is famous all over the world, and is known as the "food kingdom" in the world. Like music, dance, calligraphy, painting and drama, China food culture is an important part of China's splendid national cultural heritage for thousands of years, and it is also a valuable tourism resource. It can be said that in today's tourism activities, diet has long gone beyond the purely biological purpose, but it is a cultural carrier and symbol that embodies people's love for life, self-expression, pursuit of elegance, emphasis on experience and rich taste. It is an important cultural activity with rich social significance. Nowadays, "eating in China" and tasting the delicacies in the north and south of China is one of the motivations for thousands of tourists at home and abroad to travel to China.
The development process of China's food culture:
Food culture came into being with the appearance of human society, and continuously formed its own rich connotation with the development of human material culture and spiritual culture. At present, there are different opinions about the origin of food culture. Some people think that the Yellow Emperor is the ancestor of cooking according to the legend that he made cauldrons and taught people to build stoves and steam valleys. Some people think that Suiren's "drilling wood to make a fire" is the first page of his cooking history; Others think that Fu Xishi should be the ancestor of China's cooking. In fact, these records in ancient books are all remembered by later generations, and they are often painted with a layer of mythology. It is even more inevitable to concentrate some pioneering works of an era or a clan and tribe on one person. The primitive collection of wild fruits and animals by human beings is only for the sake of eating and keeping fit. The records in ancient books only reflect the transformation from eating and drinking blood to cooked food, not to mention the conscious cooking art of human beings. From a scientific point of view, the emergence of dietary activities should begin with human eating cooked food. With the continuous development of human social productive forces, the surplus products are increasingly enriched and the social division of labor is expanding. Dieting activities have become a conscious behavior of human beings, and gradually formed a periodic habit, which has created a series of ideas and behavior systems related to diet, thus gradually evolving into an art and a culture.
About 1, to 4, years ago, human beings invented the stone cooking method of burning stone to transfer heat, which is the most primitive cooking method. Primitive humans either cooked food directly on the fire, or put food on a slate to heat it and eat it, which is proved in the archaeology of Zhoukoudian, Beijing. In the Neolithic Age, China society entered the pottery period. People used pottery as cooking utensils, or used pottery to cook cook the meat, or used Tao Ge to cook grain, or used pottery to steam food. The use of pottery cooking utensils has promoted the development of primitive cooking, marking the official entry of mankind into the cooking era.
The unification of China from Xia, Shang and Zhou Dynasties to Qin Dynasty is an extremely important stage in the history of Chinese cuisine. With the leap of productivity, profound changes have taken place in all aspects of social life. China has entered the Bronze Age since the Xia Dynasty. People began to use copper cookers to change raw materials into small pieces and use animal oil to cook dishes, which made cooking progress to oil cooking. At this time, when the rich and noble people eat, they should play music and strike the bell, and they are filled with all kinds of delicacies with their heyday, which is called "Zhong Ming Ding Shi". It was in this period that the basic program of Chinese food culture was initially set. From a historical point of view, the diet in the pre-Qin period has made great progress compared with that in the primitive society, such as the increasing scope of food, the continuous development of cooking utensils, the progress of cooking methods, the initial formation of cooking system and food culture, and so on.
Compared with the previous dynasties, the diet varieties and cooking level in Han Dynasty have made great progress. After the Han Dynasty, ironware gradually replaced bronze ware, and vegetable oil began to enter the kitchen. It has mastered cooking methods such as stewing, boiling, frying, frying, sauce, pickling and roasting, and it is also very particular about food raw materials. The technical division of cooking operations has matured, which can be proved by the "Kitchen Map" and "Chef Figurine" unearthed in Shandong. "Kitchen Map" depicts a grand scene of a coherent cooking process. The characters carved in the map are all busy and have their own duties. There are six levels from top to bottom, which summarizes all links from raw material preparation to processing, and the division of labor is clear, which is a powerful expression of cooking culture in Han Dynasty. "Chef's Figurine" is about the modeling of chef's image, which is almost the same as today's chef in terms of clothing and attire, which shows that chef has formed a profession at that time. After Zhang Qian introduced to the Western Regions in Han Dynasty, a large number of foreign foods such as grapes, watermelons, sesame seeds, spinach, celery, garlic and fennel were introduced, which changed the traditional diet in terms of quantity, quality and structure.
The Wei, Jin, Southern and Northern Dynasties was a period of great exchange and integration of food culture among people of all ethnic groups in China. Influenced by the Taoist thought of "immortality", the content and form of food were colorful, and the rich and colorful cooking methods of "the same origin of medicine and food" and "the same medicine and food" were pursued. At this time, almost all kinds of food were commonly used in modern times, and Jia Sixie's Qi Min Yao Shu reflected the height of the development of food culture at that time. In addition, after the Wei and Jin Dynasties, the wind of drinking tea began to rise. In the southern kingdom of Wu, tea was used as a palace drink, and all banquets for nobles were served with tea. During the Southern Dynasties, tea drinking had spread to poor families. During the Northern Dynasties, the literati regarded tea drinking as "Chinese taste".
The Tang and Song Dynasties were the heyday of Chinese food culture. The vigorous development of commerce and handicrafts, the development of land and water transportation and the rise of cities have promoted the development of catering industry. The Tang Dynasty was the formation period of tea culture in China. The publication of Tea Classic by Lu Yu, who was called "Cha Sheng" by later generations, brought the tea culture in China into a new realm, that is, from drinking to tasting, from a habit and hobby to a cultivation and a culture. In the Song Dynasty, tea became a necessity of people's life, especially the porcelain tableware in the Song Dynasty nourished our food culture with its exquisite beauty. Dietary cultural life has become an important social and cultural activity for literati. Literati pay attention to food, delicacy, beauty and beauty, which strengthens the aesthetic nature of dietetic culture.
during the Ming and Qing dynasties, the food culture was further developed, with more colorful contents. Whether it is the palace diet, aristocratic diet and official diet, or national diet, local diet and folk diet, there has been a booming trend. Especially after the Qing dynasty unified the whole country, the food culture showed the characteristics of melting North and South cuisine in one furnace, and its typical representative was the appearance of Manchu-Chinese banquet. Man-Han banquet is famous for its grand etiquette, luxurious materials, numerous dishes and rich scenes. It is one of the famous dishes in China that can rival the famous French cuisine.
Third, the basic characteristics of China's food culture
China's food culture is based on the extensive food practice of China's ancestors. It is an important reflection of human survival and development, and is closely related to people's material life and spiritual life, with distinctive characteristics.
First of all, China's food culture is an ancient and young culture with endless charm and charm. China's food culture has a long history, which was produced as early as China's ancient ancestors' own food activities. "It is the first flower in human life". At the same time, with the development and progress of ancient society in China, both eating utensils and eating customs are constantly developing and enriching. China's food culture is closely related to people's social life. It is endless and has strong vitality.
Secondly, China food culture is a self-contained cultural form with unique features. Food culture is a cultural form that spans many fields of material culture and spiritual culture and has its own unique connotation and extension. It is also a cultural form with its own network and unique charm. Its development is closely related to the development of social economy, the progress of science and technology, the development of land and the process of agricultural production. The organic combination of these basic factors constitutes its parent body and defines its characteristics at the same time. China's food culture was formed under the influence of China's specific material environment and many factors. Therefore, in China's food culture, there is a unique cultural tone and taste of food collocation, proper etiquette, orderly four seasons, reasonable meals, exquisite tableware, hygiene and delicacy.
Thirdly, China's food culture is the yardstick of Chinese civilization and the embodiment of Chinese national characteristics. Food is the most important thing for people, and diet plays a very important role in people's lives. It can not only meet people's physiological needs, but also be an important material means to improve human physique and promote the creation of wisdom. At the same time, because of its rich cultural connotation, it also meets people's spiritual pursuit to a certain extent, and it is an important yardstick of human civilization. The food composition and diet fashion of a country and a nation reflect the natural products, production conditions, cultural literacy and creative ability of the nation, and reflect the achievements and national characteristics of using and developing nature. China food culture is an important part of the long and splendid culture of the Chinese nation. It marks the development process and progress of Chinese civilization in various historical periods, reflects that the Chinese nation has been a nation that loves life and pursues truth, goodness and beauty since ancient times, and reflects the creative spirit and unique style of the Chinese nation from one side.
colorful food culture in the second quarter
China food culture is world-renowned for its long history, wide spread area, large population, excellent cooking skills, rich nutritious dishes and profound cultural connotations, and has become a pearl in the treasure house of human food culture.
first, the causes of food culture
China is a country that has always attached importance to food, and has formed a rich and colorful food culture in the evolution of civilization for thousands of years. China has a long history of food and rich cultural accumulation, which makes China win the reputation of "culinary kingdom" in the world, and China cuisine ranks among the four famous dishes in the world. Compared with the cooking art of other countries or nations, China cuisine has its own characteristics in the selection of ingredients, cooking techniques, the design of dishes, the handling of seasoning, and the name of dishes.
First of all, in terms of natural conditions, China has superior geographical environment, vast territory and abundant resources, diverse climate changes and a wide variety of animals and plants, which provide rich and diverse sources for the selection of food.
Secondly, in terms of historical conditions, the stable and long agricultural life and the tradition of attaching importance to history, family and traditional skills (including cooking and brewing) have enabled the "ancestral" cooking skills to be inherited and supplemented. In China, the traditional way of eating family meals without food plays an important role in emotional communication and maintaining family unity.
once again, in terms of political conditions, the centralized power of ancient China brought delicious food from all over the country to the table of emperors and nobles, forming a colorful banquet. China's catering culture is based on the life of the scholar-bureaucrat class, with the princes and nobles under feudal autocracy as the intermediary, especially the catering in the court as the centralized representative, which is accumulated, preserved, spread and developed. The ultimate luxury of China emperors is the highest embodiment of China's traditional food culture.
finally, as far as cultural conditions are concerned, China's agricultural culture advocates that "food is not tired of essence and delicacy", and that food is human's "great desire" and "food is for the people", so it is important to eat. China's traditional food culture is enjoyed by very few people. A large population, rich products and slow pace of life determine that time is the least valuable. In order to renovate a sumptuous feast of delicacies and delicacies, we spared no expense in manpower and material resources, and made great efforts to achieve perfection for dignitaries to enjoy.
China's food culture, like music, dance, calligraphy, painting and drama, is an important part of China's splendid national cultural heritage for thousands of years. It is a valuable tourism resource and has important tourism development value.
second, the main local flavors
for a long time, different places have formed their own unique flavors and different cuisines because of different raw materials, ingredients and cooking methods. In different historical periods, according to different classification standards, Chinese food can be divided into different genres. From the nature of raw materials, Chinese food can be divided into vegetarian dishes (palace vegetarian dishes, temple vegetarian dishes, folk vegetarian dishes) and meat dishes; From the function of dishes, Chinese dishes can be divided into ordinary dishes and health care dishes; From a geographical point of view, Chinese cuisine can be divided into four major cuisines, namely Shandong cuisine, Jiangsu cuisine, Sichuan cuisine and Guangdong cuisine. They are all formed in the long river of internal and external economic and cultural exchanges in various regions, and have distinctive regional cultural characteristics. Here is a brief introduction to the four major cuisines.
1. Shandong cuisine
Shandong cuisine, also known as Shandong cuisine, is developed from local dishes in Jiaodong and Jinan. Shandong cuisine not only spread to Beijing and Tianjin, but also spread as far as Baishan and Heishui, becoming the most influential cuisine at that time. In the Ming and Qing Dynasties, Shandong cuisine became the main body of the imperial palace and the representative of northern cuisine in China. Its characteristics are: careful selection of materials, good at making soup, famous for its fragrance, tenderness and pure taste, and paying attention to fullness and benefits. In addition, the Confucian cuisine in Qufu, Shandong Province also has an influence on the formation of Shandong cuisine. Now, Qufu imitates the menu of Confucius' tribute to the emperor in Ming and Qing Dynasties and the daily feast recipes of the Confucius family, which are recorded in the Archives of Confucius' House, and are well received by tourists at home and abroad.
The representative dishes of Shandong cuisine are: sweet and sour carp, Dezhou braised chicken, fried tofu, Jiuzhuan large intestine, clear red carp, braised prawns, fried conch, Confucius Yipin Pot and so on. Its snacks include: Zhoucun Crispy Sesame Cake, Wuchengxuan Cake, Lotus Leaf Cake, Weixian Barbecue Head Roasted, Pancakes, Crispy Pancakes, Pot Stickers, Soup Dumplings, Flowering Steamed Bread, Fried Bags, Golden Noodles, Crispy Fried Noodles, Fushan Lamian Noodles, Penglai Xiao Noodles, Chicken San, Sweet Foam, etc.
2. Cantonese cuisine
Cantonese cuisine, also known as Cantonese cuisine, is composed of Chaozhou, Guangzhou and Dongjiang (Huizhou) schools. The characteristics of Guangdong cuisine are: wide selection of materials, more ingredients, emphasis on decoration, and emphasis on freshness and smoothness; Good at stir-frying, good at mastering the heat and the oil temperature is just right; Pay attention to the seasonal collocation, strive to be light in summer and autumn, and emphasize strong alcohol in winter and spring. Cantonese cuisine, represented by Cantonese cuisine, influences Fujian, Taiwan, Qiong and Guangxi.