A new benchmark in Chinese food culture studies: a re-evaluation of a history of Chinese food culture

Abstract

The publication of A History of Chinese Food Culture (Ten Volumes) represents a significant milestone in the field of Chinese food culture studies. Employing the theoretical framework of food culture circles, the work divides China into eleven distinct food culture circles: Northeast China, North-Central China, Northwest China, Beijing-Tianjin, the Lower Yellow River region, the Middle Yellow River region, the Lower Yangtze River region, the Middle Yangtze River region, Southwest China, Southeast China, and the Qinghai-Tibet Plateau. It conducts detailed and comprehensive research on each food culture circle in chronological order, strengthening the study of natural environments and geographical conditions in food culture, and emphasizing that food culture is a continuously evolving dynamic process. A History of Chinese Food Culture (Ten Volumes) stands as a new achievement and a new benchmark in Chinese food culture studies.