The History of Chinese Cuisine

In China, the food and its preparation is so highly developed that reached the status of an art form. Rich and poor, the Chinese perspective, the food delicious and nutritious is a basic necessity. There is an old Chinese saying "Food is the first necessity of the people."

This art has been cultivated and perfected over hundreds of years. Legend has it that the culture of Chinese cuisine in the 15 st Century BC, developed during the Shang Dynasty and wasoriginally introduced by Yi Yin, his prime minister.

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The two dominant philosophies of Chinese culture both had extreme influences on the political and economic history of the country, but is less known that also influence the development of the culinary arts.

The History of Chinese Cuisine

Confucius emphasized the artistic and social aspects of cooking and eating. The Chinese do not collect, without food - it was considered poor etiquette is to invite friends to your homewithout adequate food.

Confucius established standards of kitchen and dining area remain, many of which up to now. The most obvious example is the cut pieces of meat and vegetables during food preparation in the kitchen, rather than with a knife on the table that are not considered good manners.

Confucius also encouraged the mixing of ingredients and flavors in a dish coherent, rather than tastingIndividual components. The harmony was his priority. He believed and taught that without harmony of the ingredients could not taste. He also stressed the importance of presentation and use of color, texture and decoration of a dish. More importantly, the kitchen was an art rather than a task immediately, and he certainly was instrumental in spreading the philosophy of "live to eat" and not "eat to live."

On the other hand, encourages research on the nutritional aspects of the Taofood and cooking. Instead of focusing on taste and appearance Taoists were more interested in the life-giving properties of food.

Centuries later, the Chinese have discovered the health benefits of all types of roots, herbs, fungi and plants. They have taught the world that is the nutritional value of vegetables destroys over-cooking (especially cooking) and have also discovered that things have a great taste and medicinal value.

HomemadeChinese cuisine is very healthy, although much of it is fried. This is through the use of polyunsaturated oils (used once and discarded) and the exclusion of dairy products. In addition to the consumption of animal fat is minimal because they are small portions of meat.

The History of Chinese Cuisine

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