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Chinese Culinary History by Jee Hui Poh
#298 - 30 - 0 - Chinese Culinary History by Jee Hui Poh
[ 2007-10-01 00:00:00 ] - lizc
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The Chinese nation has a civilized history of 5,000 years and Chinese cuisine has evolved over time. Its culinary techniques, preparation, serving and appreciation of food have been developed to the highest level. Cooking has occupied an important position in Chinese culture throughout its history. Chinese culture considers cooking an art and a science.
As early as the 7th century B.C. Chinese cuisine began to be separated as Southern and Northern cuisines. In general, the southern dishes emphasize freshness and tenderness. Northern dishes, due to its colder climate, have more fat and garlic which is offset with vinegar. During the period of the Tang (618-907 A.D.) and the Song(960-1279 A.D.) dynasties, people went in a great deal for nutritional medical value of different plants: fungus(mushrooms), herbs, vegetables. At this time "medicinal food" for prevention and cure of diseases, for overall health became important.
Confucianism
Confucius dreamed about and fussed about food. He emphasized the art of cooking and enjoyment of life. He showed people how they could cultivate their palate and delight their senses. The art of cooking encompassed more than food. Culinary etiquette, social sharing of food, presentation and combining of tastes and textures was important in this school.
He established culinary standards and proper table etiquette. Most of these are still considered to be the standards of today. The tradition of cutting foods into bite size pieces during preparation and not at the table is unique to the Chinese culture (so one did not need any knives on the table).
The art of food was also in the eating. Sharing food with friends and family is an important part of Chinese culinary tradition. To the Chinese, food and friends are inseparable. A gathering without food is considered incomplete and improper. Confucius described that enjoyment of food as one of the beautiful and gentle things which contribute to the peace and harmony of society.
Confucius taught that while maintaining the itegrity of the individual food it is important to blend taste and textures and the use of condiments to give the palette the whole experience. He also stressed the use of color and aroma in the presentation of the dish.
Most certainly Confucianism helped elevate cooking from a daily and repetitive task to a satisfying art form.
Taoism
Taoism emerged in 500 B.C. and shaped Chinese cuisine by emphasizing the need to study the life giving properties of food. Taoism studied the effects (both physical and psychological) of foods and prepared dishes. It concerned itself with the nourishment of the body, prevention of disease and the search for longevity.
Over the centuries the Chinese have studied plants, roots, herbs, fungus and seeds to find their healthful properties. They discovered their medicinal value and how not to destroy this value during cooking. They explored seasonal cooking and understood the elements found in each ingredient.
Their contributions have resulted in Chinese cuisine embracing lots of vegetables, grains, herbs and cooking with little fat. Traditional Chinese cuisine is low-calorie and low-fat. Food is cooked using poly-unsaturated oils, and milk, cream, butter and cheese are avoided. Meats are used as flavorings and condiments and seasonings are used to satisfy the taste buds.
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