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China is a country where the preparation and appreciation of food has been
developed to the highest level. The art of Chinese cooking has been developed
and refined over many centuries. Emperor Fuxi taught people to fish, hunt, grow
crops and to cook twenty centuries before Christ. However, cooking could not be
considered an art until the Chou Dynasty. The two dominant philosophies of the
Chinese culture are Confucianism and Taoism. Each influenced the course of
Chinese history and the development of the culinary arts. Confucianism concerned
itself with the art of cooking and placed great emphasis on the enjoyment of
life. To the Chinese, food and friends are inseparable. A gathering without food
is considered incomplete and improper. Confucius loved and respected the art of
cooking. He established culinary standards and proper table etiquette. Most of
these are still considered to be the standards even today. The tradition of
cutting foods into bite size pieces during preparation is unique to the Chinese
culture. The use of knives at a Chinese dinner is considerd poor taste.
Confucius taught that good cooking depends on the blending of various
ingredients and condiments rather than the taste of the individual elements. He
believed that in order to become a good cook one must first be a good
matchmaker. The flavors of the ingredients must be blended with harmony. Without
harmony there is no taste. He also stressed the use of color and texture in
preparing the dish. Most certainly Confucianism helped elevate cooking from a
menial task to the status of an art, "the art of Chinese cooking." Taoism was
responsible for the development of the hygienic aspects of food and cooking. The
principle objectives of this philosophy were people's wish for longevity. In
contrast to supporters of Confucianism who were interested in the taste, texture
and appearance, Taoists were concerned with the life-giving attributes of
various foods. Over the centuries the Chinese have explored the world of plants,
roots, herbs, fungus and seeds to find life-giving elements. They discovered
that the nutritional value of vegetables could be destroyed by improper cooking
and that many items had medicinal value. For example, ginger, a favorite
condiment, is also used to soothe an upset stomach and as a cold
remedy.
developed to the highest level. The art of Chinese cooking has been developed
and refined over many centuries. Emperor Fuxi taught people to fish, hunt, grow
crops and to cook twenty centuries before Christ. However, cooking could not be
considered an art until the Chou Dynasty. The two dominant philosophies of the
Chinese culture are Confucianism and Taoism. Each influenced the course of
Chinese history and the development of the culinary arts. Confucianism concerned
itself with the art of cooking and placed great emphasis on the enjoyment of
life. To the Chinese, food and friends are inseparable. A gathering without food
is considered incomplete and improper. Confucius loved and respected the art of
cooking. He established culinary standards and proper table etiquette. Most of
these are still considered to be the standards even today. The tradition of
cutting foods into bite size pieces during preparation is unique to the Chinese
culture. The use of knives at a Chinese dinner is considerd poor taste.
Confucius taught that good cooking depends on the blending of various
ingredients and condiments rather than the taste of the individual elements. He
believed that in order to become a good cook one must first be a good
matchmaker. The flavors of the ingredients must be blended with harmony. Without
harmony there is no taste. He also stressed the use of color and texture in
preparing the dish. Most certainly Confucianism helped elevate cooking from a
menial task to the status of an art, "the art of Chinese cooking." Taoism was
responsible for the development of the hygienic aspects of food and cooking. The
principle objectives of this philosophy were people's wish for longevity. In
contrast to supporters of Confucianism who were interested in the taste, texture
and appearance, Taoists were concerned with the life-giving attributes of
various foods. Over the centuries the Chinese have explored the world of plants,
roots, herbs, fungus and seeds to find life-giving elements. They discovered
that the nutritional value of vegetables could be destroyed by improper cooking
and that many items had medicinal value. For example, ginger, a favorite
condiment, is also used to soothe an upset stomach and as a cold
remedy.
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