舌尖 上 的 中国 plaza arkadia - 从《舌尖上的中国》谈饮食文化的传播意义

The regulation of diet as a disease preventive or cure is certainly as Western as it is Chinese.

For survival needs, people everywhere could eat the same food, to be measured only in calories, fats, carbohydrates, proteins, and vitamins.

In times of affluence, a few more expensive items may be added, but if the times are hard they may be omitted without doing irreparable damage.

In the Chinese culture, the whole process of preparing food from raw ingredients to morsels ready for the mouth involves a complex of interrelated variables that is highly distinctive when compared with other food traditions of major magnitude.

That Chinese cuisine is the greatest in the world is highly debatable and is essentially irrelevant.

Identifying these differences, explaining them, and relating them to other facets of social life are again among the tasks of a serious scholar of food.

When yin and yang forces in the body are not balanced, problems result.

In I li, the book that describes various ceremonies, food cannot be separated from ritual.

Some of these differences are ones of preference, but others may be downright prescribed.