This expression conceals the chef's distinctive creative language inside. Likewise, the plate created by a chef is a form of expression. It is not only a physical necessity but also a medium that they retain their social status and cultural identities. Therefore, when Chinese scholars are learning and adopting Western food anthropology theories and methodologies, they must innovate and develop the related theories and methodologies with Chinese characteristics, so that they can better serve the well-off of the entire society.įood plays a vital role in the lives of human beings. At the same time, it has provided opportunities to develop food anthropology with the Chinese characteristics. Nevertheless, China’s economic and social development, especially in ethnic minority regions in Western China, needs the theoretical guidance of some disciplines, including food anthropology, economic anthropology and business anthropology. Anthropology in China is still at its development stage in China, while food anthropology is just at its initial stages of development. This book describes the anthropological studies on Chinese foodways, outlines the Chinese food anthropology basic theories and methods. Seminal work in this regard has been provided by scholars and consultants in the field of food anthropology. Food anthropology, as a sub branch of applied anthropology, adapts anthropological theories and methods to study food industry, food culture, food consumption and food commerce. Food anthropologists stress that changes in people’s eating habits not only depend on the local food culture, which may be specific to a given region, but also varies with economic development in different regions. Food functions to not only satiate people’s hunger it has also become an integral aspect of life enjoyment, which represents an essential component of food anthropology. Chinese foods have not only exquisite craftsmanship and rich nutrition, but also elegant and graceful names, which are literary and romantic, poetic and fancy. It makes food culture a comprehensive art containing multiple cultural connotations of diet, diet mentality, beautiful utensils and etiquette, food enjoyment and eating. Triggering art inspiration is the inevitable result of Chinese food culture pursuing complete and beautiful color, fragrance, taste, shape, and utensils. The beauty of food is one of the important roots of Chinese aesthetics, which inspires people with the stimulation of eating. Chinese cooking is flexible, which is characterized by saying that there is no fixed taste and what is delicious is valued. Because of the attention to diet, Chinese people would, when they had leisure time or abundant raw materials, work out a variety of food. As such, in the Chinese culture food became the priority. Long ago, Confucius said that the desire for food and sex is part of human nature. Eating was a top priority for people in China.

Neither the change of dynasty nor the change of social system has had a profound influence on it, and the philosophy of supplying enough food to people and food being the top priority was very popular. The Chinese food culture has the characteristics of inheritability and development, and throughout the history of Chinese food culture, it has maintained its momentum of development since its primitive society. Food is an important aspect of social culture and has a close relationship with economic development.

Translee lost in the sauce download