Chinese Food's Cultural Context

To the Chinese, food is a central aspect of their cultural inheritance. To illustrate this, one needs only to look at the history of 'food science' in China. It is generally agreed that the first systematic development of food hygiene and nutrition was developed by Lao Tzu - founder of Taoism. At roughly the same time Confucius developed the art of cooking. So it can be seen that there is a very strong link between food and the indigenous religions of China. Indeed, it was Confucius who taught that social ritual was a medium for teaching virtue, and consequently he who laid down the rules to be followed in recipes and the correct customs and etiquette to be observed at the table. As a result, traditional classical Chinese teaching promoted the belief that a true scholar not only mastered the art of poetry, calligraphy, music and strategy, but also was a master of fine cuisine, which included food, wine and tea. Confucius said "Everyone eats and drinks, but few can appreciate taste". To be a true scholar required mastering taste. As a result, a great wealth of material was written on food, taste and cooking.

The art of cooking surely lies in taste. The Chinese believe that the most important elements that help us appreciate taste are colour, aroma, flavour and texture. All of these elements must be combined to make a harmonious whole: it is the ability to create this harmony that the Chinese believe to be the art of cooking.

Interestingly, although the art of food appreciation is not really recognized in the West, the art of wine tasting is. Wine is judged on its colour, bouquet (aroma), flavour and body- exactly the same dimensions that were developed in China in appreciating food.