The Sadness of Western Food Culture

In ancient Chinese philosophy and humanistic ethics, both Confucius and Mencius’ Confucianism and Laozi and Zhuangzi’s Taoism pursue the happiness and enjoyment of life, thus being called ” philosophy of life”. This thought has had a profound impact on the Chinese food culture in particular. Confucius advocated that ” eating is not tiring of refined food, while Mencius said that” food, color, and sex are also ” and believed that” food, men and women, human beings’ great desires are to be preserved “, which is due to human nature.

Dr. Sun Yat – sen, who is familiar with Chinese and western food culture, commented on Chinese food in his book ” The Strategy for the Establishment of a Nation”. The Chinese food culture is a wonderful flower, which integrates color, aroma, taste, shape, flavor ( texture and taste of food ) and nutrition ( health and health of food ), so that people can enjoy the sight, touch and taste comprehensively and form the Chinese cooking characteristics with delicious taste as the core and body-building as the purpose. It is refined in material selection, fine in knife work, lifelike in shape, bright in color, skillful in blending, and has an indisputable historical position as it has the same functions as food and nutrition, food supplement and food blending.

Mr. Sun also believed: ” Cooking was originally born in civilization. If you are not deeply pregnant with civilized race, you will not be able to distinguish taste accurately. Taste discrimination is not good, then cooking is not good. The beauty of Chinese cooking also shows the depth of civilization evolution. ” As Dr. Sun Yat – sen said, what attracts the most attention of the Chinese people and the world is the Chinese cooking culture and food culture. The colorful, magical cooking charm, wonderful flavor characteristics of this culture, and the cultural and philosophical values contained in drinking and eating have attracted the attention of many scholars in the world.

Food, that is, people’s appetite, is for the survival and growth of life. Color, that is, the sexual desire of men and women, is for the reproduction and continuation of life. This thought has influenced the Chinese for thousands of years. From the beginning of human evolution, the food of the Chinese people has changed from Peking Man eating grass, trees, flowers and fruits tens of thousands of years ago to capturing wild animals, eating them alive and drinking blood. From ” burnt meat on fire” to ” burnt grain on stone”, from open fire barbecue to steaming, steaming, stewing, frying, frying and flipping; Experienced stone cooking, pottery cooking, copper cooking, iron cooking, to the present era of electric cooking without open fire; From mixed with natural salty, sweet, sour, pungent and bitter flavors, to one dish and one dish and one hundred dishes. Chinese cooking skills and food culture are also keeping pace with the times, evolving, expanding and enriching. As early as 2,000 to 3,000 years ago, Chinese food evolved from primitive and monotonous physical cooking to a chemical cooking era in which flavor and taste are varied.

On the other hand, western cuisine and westerners’ diet, although the society is modern, the economy is developed and the human nature is civilized, so far western cuisine is still mostly at the stage of primitive cognition and physical cooking, without making progress or change. Its cooking methods are mostly ancient barbecue, frying, baking and eating raw. Common seasonings are salt, sweet and sour, pepper, chutney, tomato sauce, red wine and cheese. The knowledge of animal and plant ingredients is even shallower. Chicken, fish and beef are the main force. Bread and potatoes govern the whole life. Therefore, I am amazed by the rich and colorful Chinese food. However, thousands of years ago, from the very beginning of Shennong’s trial of a hundred herbs, the Chinese people had a rich understanding of the animals and plants on the earth. More than 2,000 years ago, the concepts of ” eight delicacies of mountain”, ” eight delicacies of water”, ” eight delicacies of sea”, ” eight delicacies of birds” and ” eight delicacies of grass” were put forward successively. Cooking skills have even developed from a few varieties to dozens today, and seasoning has also developed from ” salty, sweet, sour and hard” to a variety of dishes.

In this way, westerners know that they can’t match China in food selection, cooking methods and techniques, seasoning application and seasoning, so they have made great efforts in dining environment, atmosphere, ostentation and extravagance, etiquette, formality, utensils, gold plates and silver lamps, knives and forks, large cups and small cups. Although it looks like the dining table is full of golden light, silvery light, shiny surface, colorful, but not just eat a few pieces of bread and chicken legs grilled fish, black tea coffee, cakes and ice cream? It’s worthwhile to be so aggressive with knives and forks. It’s also very rude. The westerners also make candlelight meals, music meals, lovers’ meals, and molecular dishes. They use their atmosphere or environment to cover up the monotony and dullness of their food and show off their so-called luxury and elegance. As a result, large and small banquets are disgusting and not good – looking. They pretend to raise glasses and change dishes. They make the whole thing hot, eat blandly, and come home with a bucket of spicy instant noodles. Look at the Chinese banquet of Manchu and Han dynasties, nine big bowls and dam dam. a pair of chopsticks will surely make the world go round. how neat and natural it is.

Therefore, since the beginning of the 1980s, many people of insight in the world’s culinary, nutritional and culinary circles have fully affirmed that Chinese cuisine is science and art, and that Chinese cuisine culture has a long history and is extensive and profound. French contemporary world chef Paul Boguz once said: ” China is a great country and Chinese food has a lot of profound knowledge.” Therefore, the western culinary and nutritional circles have repeatedly called for ” never westernize the eastern diet” and ” for the sake of delicious food and health, please pick up the chopsticks.”

In recent decades, Chinese cooking and Chinese food, especially Sichuan cuisine, which is ” good at taste, rich in flavor, wide in flavor and thick in flavor” and ” pays equal attention to freshness, mellow and thick, and is good at blending spicy and hemp”, have made the residents of the earth crazy, forming the trend of ” Sichuan cuisine is the world and Sichuan flavor is the world”. A crispy duck excited Chaplin. A plate of sweet and sour crisp fish, let Dr Kissinger sweep the plate; Home – made watercress fish made Schultz swallow like a wolf. Kung pao chicken forced Merkel to come to Chengdu to learn from teachers and buy authentic chili peppers at farmers’ markets. Mrs. Obama ate hot pot, fish-flavored shredded pork, mapo tofu, boiled beef and so on, which made eat drink man woman in the western world wet his pillow with saliva in his sleep. According to CNN, for several years in a row, 75% of American families go to Chinese restaurants for Christmas dinners and 70% of takeout meals are Sichuan dishes. At the end of 2017, Hermè s Group will hold its annual meeting, which will be specially located in the old restaurant of Chengdu Xuanxuan Academy in order to enjoy top-grade Sichuan cuisine. In particular, foreigners who come to Chengdu to admire their fame, because of their ignorance of food materials and their inability to do anything in the west, do not know how to cook and eat, are thus disgusted and disgusting, pretending to be civilized and gentle. But when I arrived in Chengdu, I could eat whatever I saw. Dead cats and rotten mice had no scruples. In the past 20 years, culinary institutions and food research institutes such as the United States, France, Britain, Austria, Norway and Switzerland have been coming to China to learn from and exchange experiences. In addition, high-end media such as the new york Times, CNN, French national television and the Financial Times have come to China and Chengdu to interview and report and shoot TV films. The author personally received and accompanied more than 20 families, which is the recognition and flavor charm of Chinese food and culture in the world.

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