Chinese Cuisine
CHINESE CUISINE
Historical
Preparation and appreciation of food has been developed to the highest level in the country of China. Cooking is considered an art in Chinese culture whereas all other philosophies consider it a craft.
The two main philosophies of the Chinese culture are Confucianism and Taoism. Both influenced China 's history and the Culinary Arts. Confucianism stressed the importance of enjoyment of life involving the art of cooking. If you have a gathering, there must be food. If there is not the gathering is considered incomplete and improper.
Confucius loved and respected the art of cooking. He established table etiquette and culinary standards. Most of which are still considered to be the standards of today. The cutting foods into small pieces during preparation and not at the table is exclusive to the Chinese culture. The use of knives at a Chinese dinner is considered "offensive."
Taoism was responsible for establishing the hygienic parts of foods and cooking. The main part of this philosophy was for the nourishment of the body and the search for longevity. (Long life) In comparison to Confucianists who were interested in the taste, texture and appearance, Taoists concentrated on the life-giving aspects of various foods
The Chinese have investigated many plants, roots, fungi, herbs and seeds to discover life giving ingredients. They discovered that many items had medicinal value such as Ginger which is beneficial to sooth stomache aches. They also found out that by improper cooking the nutritional value could be destroyed.
Unlike the majority of eastern cuisines most Chinese dishes are low-calorie and low-fat. Food is cooked using poly-unsaturated oils, and milk, cream, butter and cheese are not a. part of the daily diet.
Cultural Factors
Our countries cuisine is deeply enriched with China 's history. If you visit a Chinese restaurant or a Chinese home you will see that culinary manners and etiquette are extremely
Historical
Preparation and appreciation of food has been developed to the highest level in the country of China. Cooking is considered an art in Chinese culture whereas all other philosophies consider it a craft.
The two main philosophies of the Chinese culture are Confucianism and Taoism. Both influenced China 's history and the Culinary Arts. Confucianism stressed the importance of enjoyment of life involving the art of cooking. If you have a gathering, there must be food. If there is not the gathering is considered incomplete and improper.
Confucius loved and respected the art of cooking. He established table etiquette and culinary standards. Most of which are still considered to be the standards of today. The cutting foods into small pieces during preparation and not at the table is exclusive to the Chinese culture. The use of knives at a Chinese dinner is considered "offensive."
Taoism was responsible for establishing the hygienic parts of foods and cooking. The main part of this philosophy was for the nourishment of the body and the search for longevity. (Long life) In comparison to Confucianists who were interested in the taste, texture and appearance, Taoists concentrated on the life-giving aspects of various foods
The Chinese have investigated many plants, roots, fungi, herbs and seeds to discover life giving ingredients. They discovered that many items had medicinal value such as Ginger which is beneficial to sooth stomache aches. They also found out that by improper cooking the nutritional value could be destroyed.
Unlike the majority of eastern cuisines most Chinese dishes are low-calorie and low-fat. Food is cooked using poly-unsaturated oils, and milk, cream, butter and cheese are not a. part of the daily diet.
Cultural Factors
Our countries cuisine is deeply enriched with China 's history. If you visit a Chinese restaurant or a Chinese home you will see that culinary manners and etiquette are extremely
Bibliography: 1. http://www.chinastyle.cn/cuisine-drink/cuisines/ 2. http://asiarecipe.com/chiculture.html 3. http://asiarecipe.com/chicookinghistory.html 4. http://www.nicemeal.com/foodculture/ 5. http://www.educ.uvic.ca/faculty/mroth/438/CHINA/traditional_foods.html 6. http://www.thetasteofasia.com/traditional_foods.asp