나의 체험적 중화음식 연구: 기초이론과 다양한 실제

Abstract

The author’s research in food science has its beginnings in a general interestin food problems and culinary history and culture. The understandingof culinary history, the reproduction of the culinary arts, and curiosityover dining culture serve as the basis for the author’s culinary therapystudies. In terms of an academic approach, food science provides researchperspective and methodology. This paper introduces basic theories andspecific research results of food science. Firstly, theoretical foundations ofChinese culinary science are laid out, accompanied by descriptions of theparticularities of Chinese national culinary culture. Next is a chronologicalaccount of Chinese culinary culture research, followed by a comprehensivereview of the history of Chinese cuisine from the prehistoric to moderntimes, and summed up with ancient, timeless principles. On a spatialdimension, modern day China boasts 12 culinary subcultures within itsnational boundaries, which together form a vast Chinese national culinarycultural sphere. Socially, dining culture was also dictated by the hierarchicalstructure of the society, with diverging culinary histories among thecommon people and the upper classes. In addition to these theoretical discussions,this paper also discusses the findings of previous research basedon historical sources from Qing dynasty courts and Confucius’ personalarchives. Research on food science is accumulating on a global scale, with the recent Asian Food Culture Conference garnering much attention. Thispaper concludes with some recommendations on the direction of culinaryresearch, as presented at international forums.