染雾英语论文中国饮食文化 篇一
Introduction
Chinese cuisine is known for its diversity, rich flavors, and cultural significance. The Chinese food culture has a long history and has greatly influenced global cuisine. This paper aims to explore the various aspects of Chinese food culture, including its history, regional variations, ingredients, and dining customs.
History of Chinese Food Culture
Chinese food culture can be traced back thousands of years. The earliest record of Chinese cuisine dates back to the Zhou Dynasty (1045-256 BC), where food was seen as a reflection of social status and hierarchy. The development of Chinese food culture was greatly influenced by Confucianism, Taoism, and Buddhism, which emphasized the importance of balance and harmony in both food and life.
Regional Variations
China is a vast country with diverse regional cuisines. The eight major culinary traditions include Cantonese, Sichuan, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui cuisines. Each region has its own unique flavors, cooking techniques, and ingredient preferences. For example, Cantonese cuisine is known for its delicate flavors and fresh ingredients, while Sichuan cuisine is famous for its spicy and numbing flavors.
Ingredients
Chinese cuisine is characterized by the abundant use of fresh ingredients and a focus on the balance of flavors. Common ingredients in Chinese cooking include rice, wheat, soybeans, vegetables, fruits, and a variety of meats, such as pork, chicken, beef, and seafood. Chinese chefs also utilize a wide range of herbs and spices, such as ginger, garlic, chili, and Sichuan peppercorn, to enhance the taste and aroma of dishes.
Dining Customs
Chinese dining customs are deeply rooted in tradition and etiquette. The Chinese believe in the concept of "harmony at the table," where sharing food is a way of fostering social bonds. Family-style dining is common in China, where dishes are served in the middle of the table and shared among diners. It is also customary to offer a toast before the meal and to leave a small amount of food on the plate as a sign of politeness.
Conclusion
Chinese food culture is a reflection of the country's rich history, diverse regional cuisines, and unique dining customs. It has greatly contributed to the global culinary landscape and continues to be celebrated worldwide. By understanding the history, regional variations, ingredients, and dining customs of Chinese cuisine, one can gain a deeper appreciation for this vibrant and flavorful food culture.
英语论文中国饮食文化 篇二
Introduction
Chinese food culture is not only about the taste and flavor of the dishes but also about the health benefits and symbolism associated with the ingredients and preparation methods. This paper aims to explore the health benefits of Chinese food, including the use of herbs and traditional Chinese medicine, as well as the symbolism behind certain ingredients and dishes.
Health Benefits of Chinese Food
Chinese cuisine is known for its emphasis on balance and harmony, both in flavor and nutrition. Traditional Chinese medicine principles are often applied in cooking to promote health and well-being. For example, ingredients like ginger, garlic, and green tea are believed to have medicinal properties and are commonly used in Chinese dishes. Additionally, Chinese cooking methods, such as steaming and stir-frying, are considered healthier alternatives to deep-frying or heavy seasoning.
Herbs and Traditional Chinese Medicine
Chinese cuisine often incorporates a variety of herbs and spices that are not only used for flavoring but also for their medicinal properties. Traditional Chinese medicine principles classify food based on its energetic properties, such as hot, cold, warm, or cool. For example, ginseng is believed to have a warming effect on the body, while chrysanthemum tea is considered cooling and refreshing. These herbs and ingredients are used to balance the body's yin and yang energies and promote overall well-being.
Symbolism in Chinese Food
Chinese food culture is deeply rooted in symbolism, and certain dishes are associated with specific meanings or beliefs. For example, fish is a common dish during Chinese New Year because the Chinese word for fish sounds similar to the word for abundance. Dumplings are another popular dish during Chinese New Year and symbolize wealth and good fortune. The use of specific ingredients, such as long noodles for longevity or lotus seeds for fertility, also reflects the symbolic nature of Chinese food.
Conclusion
Chinese food culture goes beyond taste and flavor; it incorporates principles of health, traditional medicine, and symbolism. The use of herbs and traditional Chinese medicine in cooking promotes well-being, while the symbolism behind certain ingredients and dishes adds depth and meaning to the culinary experience. By understanding the health benefits and symbolism of Chinese food, one can appreciate the cultural significance and complexity of this ancient cuisine.
英语论文中国饮食文化 篇三
英语论文中国饮食文化
饮食是人类生存与发展的第一需要，也是社会生活的基本形式之一。然而不同的文化背景，有着不同的'饮食观念和饮食习俗，最终形成不同的饮食文化。以下是英语论文中国饮食文化，欢迎阅读。
The history of Chinese food culture has a long history and is extensive and profound. Through the development history of several thousand years, it has become an important part of Chinese traditional culture, in the long-term development, evolution and accumulation process, Chinese people from the diet structure, food production, food utensils, nutrition, health care and diet aesthetic aspects and so on, gradually formed its own unique food folk, eventually created the unique flavor of the Chinese food culture, become a shining pearl in the world food culture. Some western countries together with national immigration, is under the influence of national food culture, eclecticism, and combined with their own eating habits, formed exquisite specially uygur, from the system the diet civilization.
The differences between Chinese and western cultures make up the difference between Chinese and western food culture, which mainly comes from different thinking modes and philosophy of philosophy.
1. Diet structure.
Our country has a long history, vast territory, perse geographical environment, rich climatic conditions and various kinds of animal and plant products, which provide a solid material foundation for our diet. In the long life practice, our ancestors kept breeding and creating rich and varied food resources, which made our food sources extremely wide. Since pre-qin period, Chinese people's diet structure is based on food, beans, vegetables, fruits, grains and other plant-based foods. The staple food is the grain, the side food is the vegetable, with a small amount of meat. According to the wulin old story recorded a feast of dishes listed more than 200, among them, in pigs, ducks, fish, shrimp and other objects made by baking, cooking, and many other technology of 41, 42 fruit and candied fruit, there are more than 20 vegetables, there are 29 kind
Westerners adhering to the nomads, sailing nation's cultural heritage, give priority to with fishing and hunting, breeding, to collect, planting is complementary, non-vegetarian food more, eat, wear, use took to the animals, even the western medicine taking refining from animals. More attention is paid to the intake of animal protein and fat, the diet structure, and the majority of animal dishes, mainly beef, chicken, pork, lamb and fish. As a result, the proportion of meat in the diet has been very high, and in modern times, the proportion of the planting industry has increased, but the proportion of meat in the diet is still higher than that of the Chinese.
2. Food production.
Chinese traditional dishes are very particular about cooking methods. Common methods include boiling, steaming, cooking, braising, cooking, frying, frying, frying, braising, blasting, braising, braising, braising, braising and mixing. And for a long time, because of the difference of products and customs, and taste the hobby is very different eating customs throughout the country, has a long history of cooking through ages people's creation, has formed rich and colorful regional cuisines, such as fujian cuisine, sichuan cuisine, cantonese cuisine, in Beijing cuisine, shandong cuisine, jiangsu cuisine and the hunan cuisine, huizhou, Shanghai, hubei, liaoning, prepared food, etc. Cuisines on the producing method is each have distinguishing feature each, such as hubei cuisine simmer, slippery, rinse, baking, etc in Beijing cuisine, sichuan cuisine is more to taste, flavour and taste more thick, tastes, and said, is "a dish one case, the food potpourri" of the story.
The key to the Chinese diet's unique charm lies in its exquisite taste. And the delicious creation, mainly consists of five flavors. At the same time, pursue the organic unity of color, aroma, taste, shape and art. In the color scheme, the auxiliary colors are used to foil, highlight, decorate and adapt to the main material, to form the color of the dishes evenly and softly, the main and secondary distinct, the thick and light, together, and harmonious and pleasing to the eye. In the combination of taste, emphasize the aroma, highlight the main flavor, and adjuvant seasoning, make it add flavor and flavor. In the configuration of shape, pay attention to the modelling art, use the technique such as ornament, inlay, melting carve and dish together, form harmonious and beautiful modelling. Chinese food color, shape, fragrance, taste, zi, raise six into an organic whole, make people get visual, touch, taste of comprehensive enjoyment, constitutes the taste as the core, for the purpose of raise the Chinese cooking characteristics. It is careful of material selection, precise knife work, vivid modelling, bright colors, clever combination, with indisputable historical position.
Western diet, steak has only one taste, no art. As dishes, chicken is chicken, steak is steak, even if have a match, it is in the plate, a plate of "French lamb chops," to put mashed potatoes, lean on lamb chops, on the other side with boiled green beans, add a few slices tomatoes into. The color contrast is bright, but in the taste the various raw materials are not coherent, harmonious, each is each flavor, simple and clear.
Compared with the western diet, Chinese food culture is unique and the food is beautiful.
3.Food utensils.
The persity of eating utensils is also a feature of Chinese food culture. Special use of bamboo chopsticks to eat, easy to use, economic convenience, is praised by the europeans and americans is the creation of art. Chinese food utensils are pided into two categories: beans, jars, bowls, bowls, bowls, boxes, urns, POTS, retort, plates and so on. From the materials, there are ceramic products, porcelain products, metal products and bamboo products and so on; With the improvement of productivity and the continuous improvement of human living standards, food appliances have undergone new changes in materials, quality and form. From the beginning of the sui and tang dynasties, there have been a large number of dietary utensils made of precious metals such as gold and silver, which are widely used in the folk and porcelain wares. During the tang and song dynasties, Chinese porcelain was well known overseas. Up to the present day, the ceramic food is beautiful and brilliant, and it has become a bright spot and characteristic in Chinese food culture.
Westerners use metal knife and fork, as well as various cups, plates, cups, dishes, the type of tableware, very monotonous.
4.Nutrition and health care.
Mainly grain, pay attention to diet and health care. This is the typical food structure. It is mainly grain, with less meat and more vegetables and vegetables. Among them, rice is the main food, while the dish is for the next meal, which is to help the food to swallow. The Chinese are very pay attention to the nutrition of diet care, nutrition reasonable collocation, balanced diet, through the deployment of eating corn, five fruits, five livestock, five vegetables such as odour, functions of different food, in order to achieve a balance of Yin and Yang, viscera coordination, lean gas, raise body fitness. Early in the spring and autumn period and the warring states period, Confucius put forward the "food gastronomes, enjoys incomparable fine" concept of diet, also summarizes the ten "no food", and pay attention to health, comply with the time, pay attention to nutrition, temperate of scientific diet rules.
Westerners also notice food science, pay attention to food production in strict accordance with the scientific and standardized, spices to add quantity of accurate to g, cooking time accurate to seconds, make the kitchen like a chemistry lab, and the taste of steak from New York to San Francisco.
5. Food aesthetics.
The Chinese diet has formed the "ten beautiful style" in the continuous development: attention to taste, color, fragrance, quality, shape, sequence, apparatus, fitness, environment, interesting harmony and unity. Chinese cooking is not only exquisite in technique, but also in the beauty of dishes, and it pays attention to the harmony of color, aroma, taste, shape and organ of food. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a cabbage heart, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
For the westerners, diet is only a necessary physiological activity, but the pursuit of beauty is neglected.
The difference between Chinese and western food culture is obvious, and each has its merits. With the acceleration of economic globalization and information exchange, Chinese and western food culture will be integrated in the collision and complement each other in the fusion. Now the Chinese table is increasing the proportion of meat and dairy products. Similarly, western food also began to Chinese food color, aroma, taste, meaning and shape of the state of development, Chinese and western food culture will in communication common development, people will enjoy a delicious, faster and more nutritious food.
