Chinese Literature and Cuisine
841 Trends in Cuisine & Culture
Chapter One: the food in the ancients’ eyes
Chapter Two: Novels
Chapter three: Poems
Chapter Four: Conclusion
Dietetic culture which has its character is an important part of the traditional Chinese culture，and is an important part of world dietetic culture . It is not only materially exists in different kinds of diet schools, but also in plenty of diet documents. In addition to these documents, Chinese dietetic culture also exists in the lively and popular form—literature. This is the “Dietetic Literature”. The main topic of my paper is Chinese cuisine and literature. The importance of Chinese cuisine reflects from literature, such as novels, proverbs, poetries, and so on. We often say “For the people, food is heaven”. So we could find out a lot of food related words, phrases, and stories in literature. I interested in this topic because my bachelor degree is about Chinese Literature. Therefore in this topic I think I can combine cuisine and literature in a familiar way. The first chapter in my paper is Lun Yu, or Edited Conversations of Confucius. As we all know, Confucius (551–479 BCE) was a Chinese teacher, editor, politician, and philosopher of the Spring and Autumn Period of Chinese history. The philosophy of Confucius emphasized personal and governmental morality, correctness of social relationships, justice and sincerity. The second chapter is about novels. I want to talk about two of the most famous classic masterpiece in China, A Dream of the Red Chamber and Outlaws of the March. The third chapter is about poems , followed by the conclusion Keywords: Chinese cuisine, Literature,
How my paper express the triangle:
Identity: different people and different eras focus on the different characteristics of food. It involves considerations of personal preference, creativity, and the sense of who they are and where they come from. For example, when the litterateurs lived in a hard time, suffering the lack of food, they may focus on the importance of food. On the contrary, when they lived in a golden age, they may care more about the beauty of food.
Convenience: the global food chain makes it easy to taste different food from all over the world. More and more works talk about the foreign food. The exotic atmosphere becomes a strategy to attract audiences.
Responsibility: after a poem or a story spreading to the popular, people would like to try the certain food what litterateurs described in the works. So the litterateur has the responsibility to introduce the food with good qualities.
Chapter one: the food in the ancients’ eyes
In real life, people used to greet each other by asking, “Have you had your meal?” or “Eaten?” which reflect that ancient Chinese people put great emphasis on diet. In rural areas, “friends” used to mean those who had once dined together. In the Lun Yu, or Edited Conversations of Confucius, there is the following passage stipulating what purports to be Confucius’ notion of proper eating:
His rice is not excessively refined, and his sliced meat is not cut excessively fine. Rice that has become putrid and sour, fish that has spoiled, and meat that has gone bad, he does not eat. Food that is discolored he does not eat, and food with a bad odor he does not eat. Undercooked foods he does not eat, and foods served at improperly carved, he does not eat, and if he does not obtain the proper sauce, he will not allow it to overcome the vitalizing power of the rice. Only in the case of wine does he not set a limit. But he never drinks to the point of becoming disorderly. Purchased wine or dried meat from the market he does not eat. He never dispenses with ginger when he eats. He does not eat to excess. (Lun Yu.10.8)
Although this description portrays the sage as something of a combination of a Chou dynasty Escoffier and a...
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