Confucius, the founder of China's diet theory.
Confucius (5565438-479 BC) was named Zhong Ni. At the end of the Spring and Autumn Period, Confucius was from Changping Township (now southeast of Qufu, Shandong Province). He was a famous thinker, educator and founder of Confucianism in ancient China. According to legend, 72 disciples led his disciples around the world 14 years. Confucius was also an ancient literature collator, who wrote poems and books, made rituals and music, and made a preface. Confucius was noble and upright, optimistic and enterprising, and pursued truth, goodness and beauty and an ideal society all his life. His thoughts and theories had a far-reaching impact on later generations. Confucius' dietary thoughts and principles are mainly embodied in The Analects of Confucius and The Rural Party, which are summarized as "two tireless, three moderate and ten abstinence". Later, Mencius inherited and developed them, which became the theoretical basis of the "Confucius-Mencius esophagus" of Chinese national food culture. Confucius' dietary thought is a systematic proposition about diet summarized and expounded on the basis of summing up historical experience. As a philosopher and thinker, Confucius observed the social phenomenon of food life from a strategically advantageous position, deeply thought and studied the historical development of food culture, and his attitude and proposition on food life as a lofty idealist and pure ethicist. Confucius's "way of eating", the most widely known and representative of which is the word "never tired of eating, never tired of eating". Confucius' dietary life and thoughts can be summarized in four words: simplicity and simplicity. He abides by the principles of "a gentleman seeks the Tao without seeking food", "he worries about the Tao without worrying about poverty" and "a gentleman wants to eat but is not satisfied, and a villain wants to be safe and uneasy". In the 5,000-year history of China, Confucius had a great influence on the character and temperament of the Chinese nation.
This poem praises it:
The most sacred standard includes the industrious side, which records the history of two ways of food in detail.
The doctrine of the mean is self-discipline by virtue, and it takes health care to hurt the body.
Three people can talk about the doctrine of the mean, and those who keep the Ten Commandments are forbidden.
It is great that later generations make mistakes for a long time and never tire of it, and justice is honored.
note:
1, Confucius' food speech and thought records are scattered in pre-Qin classics, the most concentrated of which are The Analects of Confucius and The Rural Party.
2. Confucius advocated that "a gentleman seeks the Tao but not the potential" (The Analects of Confucius, Wei Linggong), and that "a gentleman does not have enough to eat and is restless" (The Analects of Confucius, Learning and Thinking) values the food of others and ignores his own food; It is believed that a gentleman should take perfecting moral cultivation and exploring the laws of the world as his unremitting pursuit all his life, should take public morality as the people and oppose indulging in personal material desires.
3. Confucius' view on the principle of sacrificing food in The Analects of Confucius and the Rural Party is summarized as "two are not tired, three are moderate, and ten don't eat" in the textbook.
4. In the two thousand years after Confucius, the discussion of "two is not strict, three is moderate, and ten is not greasy" has been shrouded in various misunderstandings, especially the misunderstanding of "food is not greasy, food is not greasy". My book "The World's First Feast: Diet and Life in the Duke's Mansion" has been criticized by People's Daily (Overseas Edition), Wen Hui Reading Weekly, Extensive Reading, Oriental (Tokyo) and other media.
Yi Yin, Prime Minister of Governing the Country by Taste.
Yi Yin, whose real name is Zhi, according to historical records, Yi Yin was the prime minister of the Shang Dynasty and the Tang Dynasty, who assisted in the destruction of the Tang Dynasty. One said that he used to be a rice slave of the Xin family, and his daughter married a princess. He went to business as a dowry for servants. Because he is good at cooking, he is a chef in Tang Wang. He talked about how to govern the country from how to cook, and put forward positive suggestions for Tang Wang to govern the country. Tang Wang knew that he was very talented and was appointed as the prime minister. Yi Yin became an important assistant for Shang Tang to govern the world.
Characters. Yi Yin is not only an outstanding politician in the history of traditional medicine in China, but also a great pharmacist. According to some books on traditional Chinese medicine, Yi Yin pioneered the use of pottery to decoct Chinese herbal medicine, which not only made it convenient to take Chinese herbal medicine, but also reduced the side effects and significantly improved the curative effect. As for Yi Yin's original theory of soup, it is recorded in Zi Tong Zhi Jian: Yi Yin "makes soup, which is cold and hot, bitter, sweet and salty, light and clear, heavy and turbid, and Yin and Yang rise and fall, so it is advisable to follow the twelve meridians. Yi Yin is good at cooking and proficient in medicine. It is not difficult to apply the experience of cooking food to the preparation of soup. Soup is decoction, and the method is similar to cooking food, that is, decocting all kinds of drugs in water. It is convenient to take, and there are many kinds of drugs, which can promote absorption through interaction and reduce the side effects of drugs. It is one of the main dosage forms of traditional Chinese medicine for treating diseases.
This poem praises it:
It is said that the history of the Tang Dynasty was reconstructed by later generations, and there were too many traces of ancient times.
Since you are a slave and a humble courtier, you can't get the main text of Wang Jiu.
The taste of JUNG WOO is credible, and the truth of tuning the tripod is quite vivid.
Whether you created it yourself or not, you should believe and listen more in the future.
note:
1 "Historical Records" Volume III "Yin Benji" records that Yi Yin "is a courtier of the Xin family and a slave of the Ding family. As for the taste of soup, as for the king, he once said to Tang, "About the King and the Nine Masters."
2. Yi Yin tells political stories according to taste. See "Lu Chunqiu, The End".
Liu An, the host of the invention of tofu
Liu An (BC 179- BC 122), the grandson of Liu Bang, the eldest son of Huainan, was the capital of Shouchun (now Shouxian). There are different opinions about the origin of tofu, but most of them are related to Liu An, the king of Huainan. Zhu "planted pea seedlings in the Southern Song Dynasty, and his heart was exhausted.". Early knowledge of Huainan art, early spring cloth. " And since the note yue "tofu this Huainan uncle handed down from generation to generation. Li Shizhen, a medical scientist in the Ming Dynasty, recorded in Compendium of Materia Medica: Bone Tonifying Tofu that the method of making tofu began with Liu An, the king of the Southern Han Dynasty. Ming Yezi's "Hundred Herbs Essays" said: Tofu was made by Liu An, the king of Huainan. Su Mingping's tofu poem: "It is said that Huainan cuisine is the best technology, and the essence can only be seen when the skin fades." A round of grinding nectar, boiling soup rolling snowflakes. Toad dipped in a tile has a shadow, but a golden knife cuts jade without blemish. Who knows the taste, mostly on monks and Taoists? Wang Sanpin's Textual Research on Ancient and Modern Events said: "Tofu began with the skill of Liu An, the alchemist of Huainan. In the early Qing Dynasty, the story of "Tofu, Huainan Wang and Liu An Zao, also known as" was recorded in Tian Yu. Wang Ji's "The First Meeting of Things" in Qing Dynasty said: Liu An, an ancient book in the Western Han Dynasty, made tofu. How did Huainan Wang invent tofu? On Monday, Liu An's mother likes to eat soybeans. One day, her mother was ill in bed. Chu Huaiwang ordered people to grind soybeans into powder and add water to make soup for her to drink. But she was afraid that the food would be tasteless, so she added some salt to flavor it. Unexpectedly, it was condensed into pieces. This is the embryonic form of tofu. He also said that Liu An was an alchemist, who taught the art of Huang Lao. He is often accompanied by eight people (Su Fei, Li Shang, Tian You, Baylor, Wu Bei, Jinchang, Maobei, Zuo Wu, the so-called "eight people") to refine the elixir. He doesn't want to make an alchemist, but uses soybeans and brine (or gypsum) to make tofu. There is also a legend that Liu An couldn't make an alchemy at home, so he was bored in his chest and went out for fun. Suddenly, he saw eight old people coming down from the north mountain. Although they must be chest-high, they are full of energy and legs. Liu An was frightened and doubted that he was a fairy, so he asked him for the prescription of immortality. The old man said that he had eaten food made of ground soybeans. Liu An did the same thing and got tofu. Since then, tofu has spread among the people. In addition to inventing tofu, Liu An also used the wealth of the royal family to practice it, and put forward a set of simple and easy-to-use health care methods under his door: "If you are kind to your body, cultivate your temperament, sleep properly, eat properly, and be happy, you will get it from yourself, and evil spirits will not be born." This is the so-called "healthy diet" concept.
This poem praises it:
The people's paste is proud of heaven, and it is thick and respectful.
If you are full and warm, you will lose peace and get the rumor that you are a fool.
Scientific research began, and physical and chemical experiments were conducted to produce fermented cheese.
Since ancient times, people have lived forever, and chickens and dogs still have to eat.
note:
1,: "Sages always (cook) to enjoy the gods, and tycoons raise saints." Kong quoted the cloud of Justice: "There are two kinds of beauty in cooking: one is for sacrifice and the other is for guests. Sacrifice is great, and the guest is a sage. " Although things are clear, those who are powerful are selfish and self-reliant.
2. Liu An hopes to live forever, recruit alchemists extensively, refine the elixir of life, and spread it to heaven. The story can be seen in Wang Chong's "On the Virtual Balance of Tao": "Wang Sui gains Tao, his family ascends to heaven, and his livestock are immortal. Dogs bark in the sky and chickens crow in the clouds. This is more than enough fairy medicine. Dogs and chickens eat it and ascend to heaven with you. "
3. The word "tofu" was first written by Louis, a Qing Gu Tao in the Five Dynasties Song Dynasty. There was no definite evidence to show when it appeared before, so the academic community has not yet reached a conclusion. After the Song Dynasty, Liu An's theory of invention gradually became popular, but the evidence was insufficient. The author, who was in charge of the Han Dynasty, said that the article "The Status of Soybean in China's Diet Structure and China's Culture" was discussed.
Lu Yu, the ancestor of tea ceremony
Lu Yu (733-804), whose real name is Hung-chien, is called Jinglingzi in Jianghu. When he lived in seclusion, he called himself Sangzhuweng. When he lived in Shangrao, Xinzhou, he also called himself Donggangzi and Chashan Shi Yu. When Emperor Xuanzong of the Tang Dynasty arrived in Tang Dezong, a native of Jingling County, Fuzhou (now Tianmen County, Hubei Province) lived for about seventy years. Lu Yu is honest, loyal, trustworthy, humorous, talkative, indifferent by nature, unmoved by fame and fortune, living at home everywhere, happy-go-lucky, although his life is long, but his life is full of ups and downs. Lu Yu loves tea very much. "Biography of Lu Yu in the New Tang Dynasty" records that "I love tea, and there are three classics, saying that the source, method, utensils and equipment of tea are specially prepared, and the world knows how to drink tea." In order to study the varieties and characteristics of tea, Lu Yu traveled all over the world, tasted the local teas and water, and often personally climbed vines to go deep into the producing areas to collect tea and make tea. Lu Yu's literary accomplishment is also outstanding, and he has made friends with a number of celebrities such as Yan Zhenqing and Zhang. History books say that he is very literary and thoughtful. When the court heard that Lu Yu was learned, it worshipped him as a prince's literature and soon called him a blessing general in Taibei Temple. However, Lu Yu has no interest in being an official. He just devoted himself to the study of tea affairs and devoted himself to writing in Tiaoxi (now Huzhou, Zhejiang). After years of accumulated experience, he finally wrote the first monograph on tea research in China and the world. There are three volumes and ten articles in the book, which describe the characteristics, quality, origin, planting, processing and drinking of tea in detail. The ancients said: "Tea talkers are not good at feathers, and their writing is elegant and ancient." . Lu Yu was later called "Tea God", "tea fairy" and "Cha Sheng". Lu Yu died in Tianzhu Mountain, Huzhou at the age of 72. Before he died, he had a "Six Admiration Songs": "I don't envy gold, I don't envy white jade cups; Do not envy entering the province, do not envy sunset Taiwan; Thousands of people raised the Xihe River and went down to Jingling City. " It fully shows that his character is as pure as tea.
This poem praises it:
How many people in ancient times knew about abandoned babies? Among them, Hung-chien is the best.
There is no place to learn, and the road goes beyond Wan Li to Aogao.
Investigate the famous mountains and grasses and determine the next best spring.
At the beginning of the tea ceremony, the drinking method changed, and the classics were childish.
note:
1, Lu Yu was abandoned by history. See Biography of the New Tang Dynasty, Volume 196.
2. Yu Zeng visited the famous tea producing areas to evaluate the products; Also studied spring water, second grade.
Shennong, the Pioneer of Primitive Agriculture
Shennong is another legend who has made great contributions to the Chinese nation after Fu. According to legend, Shennong was the leader of Jiang tribe in ancient times (also known as the sun god in ancient legends). He is a bull's head, and he knew his crops at the age of three. When he grew up, he was eight feet seven inches tall, with a long face and big lips. A native of Suixian County, Hubei Province, was born on April 26th in the ancient calendar (also known as the late Neolithic Age). His original name was Jiang because he was born in. Because he invented farming technology, he was called Shennong, also known as Li Shan. Shennong is a sacred figure with some great wisdom and special functions in ancient legends of China. According to legend, in addition to inventing farming techniques, he also made calendars, made various farm tools such as thunder, taught farmers how to grow crops, made pottery and textiles, and pioneered irrigation techniques connected with nine wells, which enabled China to enter the farming period from gathering, fishing and hunting, and also invented medicines. He once climbed mountains and tasted all kinds of herbs. In the book Huainanzi, there is a trace of Shennong's "tasting a hundred herbs, making people avoid drinking because of the bitterness of water springs, and at this time encountering seventy poisons a day". I'm afraid the earliest embryonic form of China's thought of "medicine and food are homologous" for thousands of years came from this. Shennong was once the capital of Qufu, Shandong Province, and was revered as the god of agriculture by later generations. According to legend, he died of heartbroken eating "fire" by mistake. Shennong's Classic of Materia Medica was written according to his works. Legend has it that Yan Di Shennong reigned in 120, and passed the title of seven generations of hereditary Shennong for 380 years.
This poem praises it:
Legend has it that the Great Sage was Sun, who married at the age of three and surnamed Jiang.
Primitive agriculture leads the cattle by the head, and the combination of food and medicine is fierce.
In the historical records of Reggie calendar, planting and settlement are civilized.
Now out of the legend, Yan Huang began to admire the glory.
Suiren, the kindling of Chinese civilization
According to legend, Sui was a great man who initiated the era of using diamonds to make fire, and lived for more than 100 years. According to Han Feizi, Taiping Yu Lan and other ancient books, people used to eat raw food in ancient times. Raw food smells bad, hurts the stomach and is easy to get sick. Later, people found that cooked food baked by fire was delicious and easy to digest. However, natural fires caused by lightning strikes are rare and go out in a short time. It is difficult for people to obtain and preserve kindling. Inspired by the sparks of birds pecking at wood, Suiren broke off the branches of wood and drilled through it to make a fire. Food, lighting, heating, smelting and so on. Began to be roasted by fire. Since then, human life has entered a new stage. Therefore, Suiren was named "the head of Huang San". Shangqiu has another saying about the fire made by Suiren. Shangqiu was a mountain forest in ancient times. Suiren, who lives in the mountains, often preys on wild animals. When rocks that hit wild animals collide with rocks, sparks often occur. Inspired by this, Suiren hit a stone with a stone, lit tinder with the sparks generated, and made a fire. This fire-making method was still used in Shangqiu countryside thirty years ago.
This poem praises it:
Huang San's name is Xiangman, and holding a torch in his hand makes him a god.
Once cooked food is deodorized, all animals avoid it.
Settle and move freely, and light and warmth depend on it.
If it weren't for a little spark, it would still be alive today.
Note: Engels said that "labor creates man", which is a sincere theory. Teenagers are deeply impressed by reading literature, Marxism-Leninism and dabbling in history. After majoring in nutrition, he devoted himself to thinking about the previous history and was inspired by archaeological and bionic evidence. He gradually realized that this conclusion was not supported by the in-depth study of professional history and was rather vague. The objective function of fire and people's use of fire play a more important role in the transformation of ape-man than previously known.
Yi Di, the first brewer in China.
Yi Di was an official in charge of brewing in Xia and Yu Dynasties, according to the pre-Qin classics such as Shiben, Lv Chunqiu and Warring States Policy. According to legend, she is the earliest brewer in China, female. The history book Lv's Spring and Autumn Annals in the 2nd century BC said: "Yidi made wine". In the book "Warring States Policy and Wei Ce" written by Liu Xiang in the Han Dynasty, it is recorded that "in the past, the emperor's daughter ordered the righteous emperor to make wine beautiful, enter it, drink it, and be sweet, saying:" In the future, there will be people who will die for their country with wine. "Han Xu Shen said the same thing in" Nine Articles of Shuowen Jiezi ". Yu Xia told Edie to make wine. After some efforts, Yidi brewed good wine and presented it to Yu Xia. Yu Xia drank it and thought it was really beautiful. As for the saying that Yidi made wine, it is also said in "Taiping Magnolia": "Yidi started the wine mash and changed into five flavors. There is also a saying that "Yidi makes wine mash and Du Kang makes wine". "Laozi" is an "old jujube" made from glutinous rice fermentation. Soft and sweet, it is mostly produced in Jiangsu and Zhejiang provinces. Now many families still have homemade mash. The mash is white and delicate, and the thick mash can be used as the staple food, and the clear juice on it is quite close to wine. There is also a saying that "the rise of wine originates from emperors and becomes virtue." In other words, since the era of the ancient Three Emperors and Five Emperors, various brewing methods have been popular among the people. It was Yidi who summarized these brewing methods and passed them on to future generations.
This poem praises it:
Yidi was originally a wise mother, but history was reversed and she became a man.
Premier, the national wine business is the best in history.
Dayu's sincere theory is misunderstood, and the people love to elaborate on right and wrong.
I said that the cup is ancient, and the matrix ferments early.
note:
For 1, for more than two thousand years, Shi Wenji and Yi Di thought men, but they were all wet. Pre-Qin documents such as Historical Records, Lu's Spring and Autumn Annals and Warring States Policy have long been recorded about women. Sexual alienation is the result of the influence of male-centered historical view and male political role after entering the Han Dynasty.
2, "Warring States Policy Wei Ce II" contains: "In the past, the emperor's daughter ordered the righteous emperor to make wine beautiful, enter it, drink it, and be sweet. So I will spare no effort to pay attention to etiquette and morality and never make wine. It is said that' someone will kill the country with wine in the future.' "Dayu's speech and behavior in this article are obviously beautifying and understanding the product of Dayu for future generations.
3. In ancient times, the knowledge, mastery and utilization of wine and other fermentation technologies were exclusive to women, as was the division of labor in the whole society. On Zhou's Dietary System-A Mistaken Examination of Zheng Xuan's Notes on Eight Treasures.
China's Mother of Wisdom-Kitchen God
The kitchen king, also known as the kitchen king, is the god in charge of diet in ancient myths and legends. In ancient times, the kitchen god originated from the worship of the old people and prestigious women in charge of cooking in matriarchal society. In pre-Qin literature, it was called "cook first" and "old woman sacrifice". By the Eastern Zhou Dynasty, the image of the old woman had evolved into female worship. Zhuangzi said that the chef was dressed in red and looked like a beautiful woman. "Red clothes" is a symbol of fire. Later Taoist books also called it the great god who lived in Kunlun Mountain, with great respect and boundless magic, and was called "the mother king who planted fire". He is the kitchen god of the five emperors, and has 36 immortals under his command. After the Han Dynasty, because the beautiful image of Kitchen God was not suitable for his majestic identity and the needs of male chauvinism later, the gender of Kitchen God gradually alienated. By the Tang Dynasty, he basically completed the transformation from a man in love to a woman, and Kitchen God became "Kitchen God". The duty of Kitchen God is to supervise good and evil on behalf of God. On the 23rd day of the twelfth lunar month, God reports truthfully, and according to his report, God rewards and punishes people in the world. There are many literature records or legends about Kitchen God in history, which are inconsistent and even contradictory, but their function of protecting the people remains unchanged. The chef in the cultural history should be the first old woman to cook in ancient times, because she is a great figure symbolizing the beginning of food civilization.
This poem praises it:
Mother-in-law Benyuan is a cook, and the sacrifice of the old woman is real.
The bottom story is on fire, and cooked food is not divided.
At the end of the Warring States Period, Li Tang was a beautiful woman.
Unless all the men are in the kitchen, the head of the family doesn't need to be marked.
note:
Sacrifice 1, Kitchen God, Kitchen God and Kitchen God originated in prehistoric times, and gradually evolved into male kitchen gods after entering the Han Dynasty. See Book of Rites Justice, Volume 23, Ten Rites, and Zheng Xuan's notes and Kong's notes.
2. The worship of Kitchen God originated from the worship of Vulcan, and then evolved and separated from it.
As for the Warring States period three generations ago, there was always the custom of "corpse"-"Festival of Goddess"-a stranger dressed as a victim. At that time, "Kitchen God" was dressed by elderly women.
4. History Until the middle Tang Dynasty, there were still some areas that believed in the kitchen god "like a beautiful woman".
5. Yu Youzhuo's essay "The Historical Evolution and Characteristics of the Times of China Kitchen Culture" was published in the "Korean-Chinese-Japanese Kitchen Culture Report" of the Korean Food Life Culture Society in Seoul in April 2003.
The Sage of China's Food Culture —— Yuan Mei
Yuan Mei (1716-1797), an ancient food saint in China, was born in Qiantang, Zhejiang (now Hangzhou). Yuan Mei was born in a scholarly family for generations. He is a scholar and has been a magistrate in Jiangning and other places. After resigning, he lived in Jiangning and built a garden on Xiaocang Mountain. Yuan Mei was the "contemporary Longmen" in the poetry circle in the middle of Qing Dynasty. On poetry, he advocates expressing temperament and creating "spiritual spirit". His poems express his leisure, leaving nearly 7,000 poems. He is also a "generation of wizards" in the history of China literature, and his letters are quite distinctive. Kokura, Ji, Sui Yuan Shi Hua and Yu are all great writers in the literary world. At the same time, due to Yuan Mei's taste in poetry criticism, he traveled all over the country and sat in the southeast, often eating "fine food" as a "guest". This unique experience completed his diet practice and esophageal research, and made him an unprecedented gourmet and an outstanding food theorist in the history of China. The elderly in Suiyuan are rigorous in their studies. The first edition of Menu with Garden, published in the fifty-seventh year of Qianlong (1792), was decided to be published after nearly half a century's tempering. This booklet of about 20,000 words can be called an ancient "gourmet classic" and is regarded as a classic by the food culture circles at home and abroad. All the items listed in Suiyuan Food List have been tasted, and the words used have been carefully considered. It is a well-known cooking masterpiece at home and abroad. Yuan Mei is undoubtedly a giant who pushed the history of Chinese food culture to the peak, and he was the first person to break the shackles of history and traditional food and give food science its due scientific and academic status. He is the first person in the history of China who devoted his life to the in-depth study of China's food culture. He was the first person in China's ancient diet theory. Is the first person to do a biography for the chef; He was the first person to advocate against eating eyes, eating eyes and overeating. He was the first person who advocated the rational use of food raw materials with scientific ideas; He was the first person to raise his diet life to an artistic level; His practice and achievements are unparalleled in the ancient history of China. It is Yuan Mei's work that puts China's food culture and enterprises, including traditional cooking, in an important position that can be juxtaposed with any other discipline.
This poem praises it:
Spirit creates a new history of poetry, emancipates the mind and acts independently.
From then on, food science was put on the table.
Go through the literature and history with you and comment on Party A and Party B everywhere.
Christmas, China culture and civilization are two extremes.
note:
1, Yuan Zicai founded the theory of "soul" for poetry, which has always been unconventional in the history of literature.
2. The Menu with the Garden has been published for fifty years. It is a masterpiece in the history of China's diet, and it has the purpose of "eating classics" in China's diet culture.
3. One of the two songs of Zicai's "Looking at the Mountain Duke in Winter" said: "Last year, snowflakes danced, which was the message of listening to the sound of hooves. Jingu wine attracts pilgrims, and nishang people dance and paint the west. Discuss literature and history with you and do soup teaching problems everywhere. I can't see Longmen today, and the sky is far and the clouds are low. " He also wrote to himself: "The public ordered hundreds of officials to eat and drink, and the drama was added." Yin Jishan (1696— 177 1), the "gong" in the poem, was originally a famous mountain. He was in charge of the two rivers for many times and took poetry wine as a banquet, which was extremely elegant and romantic.
In April, 2003, Qingdao International Catering Culture Seminar agreed on "International Chinese Cuisine Day" and unanimously adopted Yu Yuanmei's birthday (March 25th in Gregorian calendar).
5. Yuan Mei's contribution to China's food science, Yu Zeng once wrote in detail "My taste in life is like a poem, and my dreams are dazzling-on the diet practice and diet thought of Yuan Mei, an ancient food saint in China".