НАЦИОНАЛЬНАЯ КУХНЯ КИТАЯ КАК КУЛЬТУРНЫЙ КОД. ЧАСТЬ 1

Abstract

The genesis of the Chinese national cuisine is considered from the standpoint of cultural studies. The authors give a brief overview of its evolution over the centuries and present a modern interpretation of traditional gastronomy to identify the specifics of the cultural code. The authors take a methodological approach considering the national cuisine of China through the interpretation of gastronomic culture. China's national cuisine is presented as both an important historical and cultural heritage and as a significant element of China's everyday culture. Gastronomic culture is defined as a mental structure expressed through various phenomena. Particular emphasis is placed on analyzing the philosophical aspects of Chinese national cuisine and its influence on the formation of the main aspects of the people' s daily life. The specificity of cooking and serving food and the tradition of using chopsticks are highlighted as important to Chinese culture. The authors examine the historical foundations of the Chinese cuisine development and the ways of the imperial cuisine transformation into some modern directions of Chinese culinary culture. Examples are given of the historical nature of imperial cuisine, as well as of the stages of Chinese cuisine evolution over three thousand years. It is noted that due to cultural and historical reasons, Chinese cuisine uses almost everything that nature gives, including exotic ingredients. It is estimated that Chinese cuisine has about 80,000 dishes. Chinese cuisine differs from European and American cuisine, namely because the Chinese eat more vegetables and fewer meat dishes. The article points out that the modern Chinese restaurant business has borrowed some traditions of imperial cuisine evolving over three millennia. In modern China, the traditional dining etiquette during a formal lunch or dinner is observed, the most important part of which is the placement of guests at the table.