The History Of Chinese Cuisine

The History Of Chinese Cuisine

The History of​ Chinese Cuisine
In China, food and​ ​ its preparation has been developed so highly that it​ has reached the​ status of​ an art form. ​
Rich and​ ​ poor, the​ Chinese people consider that delicious and​ ​ nutritious food is​ a​ basic necessity. ​
There is​ an old Chinese saying Food is​ the​ first necessity of​ the​ people. ​

This art has been cultivated and​ ​ refined over hundreds of​ years. ​
Legend has it​ that the​ culture of​ Chinese cuisine originated in the​ 15th century BC during the​ Shang dynasty and​ ​ was originally introduced by Yi Yin, it’s first Prime Minister. ​

The two dominant philosophies of​ Chinese culture both had extreme influences on the​ political and​ ​ economic history of​ the​ country but it​ is​ less well known that they also influenced the​ development of​ the​ culinary arts.
Confucius emphasised the​ artistic and​ ​ social aspects of​ cookery and​ ​ eating. ​
the​ Chinese don’t gather together without involving food it​ is​ considered to be poor etiquette to invite friends to your home without providing appropriate food.
Confucius established standards of​ cooking and​ ​ table etiquette, most of​ which remain to this day. ​
the​ most obvious example of​ this is​ the​ cutting of​ bitesized pieces of​ meat and​ ​ vegetables during the​ course of​ the​ food preparation in the​ kitchen, rather than using a​ knife at ​ the​ table which is​ not considered to be good manners.
Confucius also encouraged the​ blending of​ ingredients and​ ​ flavourings to become a​ cohesive dish, rather than tasting the​ individual components. ​
Harmony was his priority. ​
He believed and​ ​ taught that without harmony of​ ingredients there could be no taste. ​
He also emphasised the​ importance of​ presentation and​ ​ the​ use of​ colour, texture and​ ​ decoration of​ a​ dish. ​
Most importantly, cooking became an art rather than a​ task to be endured and​ ​ certainly he was instrumental in promulgating the​ philosophy of​ live to eat rather than eat to live.
On the​ other hand, Tao encouraged research into the​ nourishment aspects of​ food and​ ​ cookery. ​
Rather than concentrating on taste and​ ​ appearance, Taoists were more interested in the​ lifegiving properties of​ food.
Centuries on, the​ Chinese have discovered the​ healthgiving properties of​ all sorts of​ roots, herbs, fungus and​ ​ plants. ​
They have taught the​ world that the​ nutritional value of​ vegetables is​ destroyed by overcooking particularly boiling and​ ​ in addition have found that things with a​ great flavour also have medicinal value.
Home cooked Chinese food is​ extremely healthy, even though much of​ it​ is​ fried. ​
This is​ due to the​ use of​ polyunsaturated oils used only once and​ ​ discarded and​ ​ the​ exclusion of​ dairy products. ​
In addition the​ inclusion of​ animal fat is​ minimal because portions of​ meat are small.

You Might Also Like:

No comments:

Powered by Blogger.