1, the four principles of the theory of food culture:
First, the integration of food and medicine
Because of the mutual help and influence of getting nutrition from diet and medical treatment, the important principles of China's diet thought were derived from the practice and preliminary understanding of "the homology of medicine and food", and the precious tradition of "the integration of food and medicine" with China characteristics was formed.
In the Zhou Dynasty, a professional "food doctor" appeared in China. As a nutritionist in Wang Ting, "food doctor" had a high status, which was the origin of modern nutritionists. At that time, special management and research institutions were set up for this purpose.
At that time, there were also a number of monographs on dietotherapy, such as: Prepare for a Urgent Need-Sun Simiao, Dietotherapy Materia Medica and so on.
Second, diet and health
Laozi and Zhuangzi, they advocated using the "guiding" qigong to keep fit and live longer.
Ge Hong, a famous health care practitioner in the Eastern Jin Dynasty, advocated that "health care should be based on no injury".
Third, the original flavor proposition
Pay attention to the natural taste of raw materials and the original flavor of food. This is the core principle of China's cooking.
Fourth, Confucius' esophagus
The so-called Confucius esophagus, that is, "food is not tired of essence, and it is not tired of detail."
2. Five characteristics of national food culture:
First, the extensive selection of food raw materials
Second, the richness of eating choices
Third, the flexibility of dish making
Fourth, the historical inheritance of regional style
V. Cultural accommodation among regions