Food Habits of the Chinese PDF

Food Habits of the Chinese Dr Megan Chong Hueh Zan Nutrition and Dietetics Lesson’s Outcomes After this lecture, students would be able: To explain the philosophical influences on the Chinese cuisine and dietary habits To discuss the influence of culture on food practices dur...

Food Habits of the Chinese Dr Megan Chong Hueh Zan Nutrition and Dietetics Lesson’s Outcomes After this lecture, students would be able: To explain the philosophical influences on the Chinese cuisine and dietary habits To discuss the influence of culture on food practices during traditional festivals To discuss the food habits of the Chinese in relations to nutrition Background Widely seen as representing one of the richest and most diverse culinary heritages in the world Originated in different regions of China and has been introduced to other parts of the world- from Southeast Asia to North America and Western Europe Introduction Food has a special meaning to the Chinese people. No culture is as food-oriented as the Chinese. No social occasion is complete without a dinner; no family gathering is over without sharing a meal; and no major religious event is correctly conducted without offering up special foods appropriate to the ritual context. A common greeting is, "Have you eaten?" (吃了吗？ chīle ma?)  Introduction Adaptability: During lean years, Famine and hardship played a large role in the people explore everything development of the cuisine. China has been an eatable to stay alive. The agricultural civilization for thousands of years and Chinese know every edible plant has suffered from poor harvests. in their environment eg wood ears, lily buds, etc. and added to Chinese recipes. The scarcity of food also taught people how to avoid waste. Variety of plants and animals, and every part of a plant or animal is used in meals-"waste not, want not" ethos. http://asiasociety.org/blog/asia/food-chinese-culture?page=0,0  Introduction Flexibility: large number and great variety of preserved foods eg smoking, salting, sugaring, steeping, pickling, drying etc http://asiasociety.org/blog/asia/food-chinese-culture?page=0,0 Philosophies Influential on dietary habits_ Confucianism Confucius once said: "Eating is the utmost important part of life." Culinary etiquette, social sharing of food, presentation and combining of tastes and textures. Food was important for its function of bringing harmony between people. Philosophies Influential on dietary habits_ Confucianism The culinary standards and table etiquettes set by Confucius are still regarded basic rules in China today eg cutting food into appropriate one-bite size Confucius taught that while maintaining the integrity of the individual food it is important to blend taste and textures and the use of condiments to give the palette the whole experience. Color and aroma was equally important. Philosophies Influential on dietary habits_ Confucianism Color, Aroma, and Taste Color refers not only to the beautiful color of the food, but also to the layout and design. Aroma refers to the fragrant and appetizing smell of the dishes served on the table before eating. Taste is not only associated with tasting the food itself, but also with the appreciation of seasonings and texture. Philosophies Influential on dietary habits_ Taoism Focuses on health, longevity, immortality Taoism influenced Chinese cuisine of development of hygienic aspects of food and cooking - due to the longing for longevity. Study the physical and psychological effects including nourishment of each ingredient and cooking method for prevention of disease and the search for longevity. Discovered culinary and medicinal purposes of many plants, roots, fungus and seeds.  Philosophies Influential on dietary habits_Taoism Food affects health. Selection of the right food at any particular time is dependent upon one's health condition at that time. The harmony which animates the cosmos and its microcosm, the human body, manifests a balance between the complementary dynamic forces of yin and yang in the five elements of metal (jin), wood (mu), water (shui), fire (huo), and earth (tu). That harmony can be maintained by counteracting imbalance.  Philosophies Influential on dietary habits _ Taoism Yin food: thought to cause Yang food: thought to cause Yin Foods Yang Foods stomachaches, diarrhea, skin rashes, pimples, nose Bean Sprouts Bamboo dizziness, weakness, and bleeds, indigestion, coldness in the body constipation, sore throat Cabbage Beef Carrots Chicken Crab Eggs Yin cooking method Yang cooking method Cucumber Ginger Boiling Deep frying Duck Glutinous Rice Poaching Roasting Tofu Mushrooms Steaming Stir-frying Watercress Sesame Oil Water Wine Philosophies Influential on dietary habits _ Buddhism In Buddhism, food is merely for sustenance of life so that the quest for nirvana can continue No extreme starvation/ hunger Buddha advised his followers to avoid gluttony, or any other act of craving which leads to overconsumption. Philosophies Influential on dietary habits_ Buddhism There is no COMMANDMENT for vegetarianism. How far one wishes to practice the Dhamma is up to oneself. Any actions will have its karma (cause and effect). The Buddha taught his followers to find a middle way between extreme practices and opinions. Buddhists who do practice vegetarianism are discouraged from becoming fanatically attached to it. Philosophies Influential on dietary habits_ Buddhism Theravada Buddhism – maintains the primary / original teachings of the Buddha Vegetarianism is not a must The Buddha declared that meat should not be eaten under three circumstances: when it is seen or heard or suspected that a living being has been purposely killed for the eater. Today in Theravada Buddhism, avoiding meat eating for the purpose of cultivation of metta (loving kindness) is also seen to be in accord with Buddhist dharma. In most Buddhist branches, one may adopt vegetarianism if one so wishes, but it is not considered appropriate to attack another for eating meat. Philosophies Influential on dietary habits_ Buddhism Mahayana schools are more often vegetarian, diversity within sects To practice 1st precept : no killing & cultivate loving kindness (metta) Chinese Mahayana monks are vegetarians ; followers some practice vegetarianism Su vegetarianism: No animal products or fetid vegetables –i.e. garlic, shallot, onion or leek and coriander Philosophies Influential on dietary habits_ Buddhism Vajrayana Buddhism Vegetarianism is not necessary. Monks are allowed to accept almost any food that is offered to them including meat, unless they suspect the meat was slaughtered specifically for them Dalai Lama promotes vegetarianism and so do some of other Rinpoches (teachers) A number of tantric texts frequently recommend alcohol and meat. Many traditions of the Ganachakra (a type of Panchamakara puja) prescribe the offering and ingestion of meat and alcohol.  The features of Chinese Food Appealing Color, Aroma, and Taste Balanced Yin-yang Principle Versatile Cooking Methods Nutritional and Medicinal A variety of Seasonings(调味品) Function "The 5 Flavors" — a TCM Principle Tastes of Chinese food are traditionally categorized into five flavors: salty,spicy, sour, sweet, and bitter. Chinese emphasize the harmony of five flavors. Harmony of the five flavors can not only improve taste enjoyment, but also have the function of achieving balance to promote health, as well as treating diseases and aiding recovery from injury Flavor preferences can reflect features of geography, climate, agriculture, culture, and history.  The 5 Flavors: Spicy (pungent) Central China, especially Sichuan and Hunan Eg Szechuan cuisine (A hundred dishes with a hundred tastes) Character: bold, hot, numbing and spicy, pungent Flavour: hot and spicy, five fragrances, mixed spices, chilli and Chinese Strong chili taste 1) to stimulate prickly ash, the taste buds and appetite in hot and humid weather during Ingredients: liberal use of chili peppers, garlic and Sichuan peppers as summer 2) warming effect during winter well as ginger, sesame paste, and peanuts TCM principle: expelling wind and Popular dishes eg Sichuan hotpot cold from the body, reducing internal dampness, moistening dryness, and promoting qi and blood circulation  The 5 Flavors: Salty Coastal Areas and Northern China Eg. Beijing Cuisine (famous for its imperial court cuisine) Character: A strong flavour-salt and strong seasonings. Generally, northern dishes are oilier and richer in meat Due to Northern China coldness, there Flavour: rich, bold, and salty were no fresh local vegetables available in winter, so in autumn northerners Ingredients: soy sauce, vinegar, garlic, scallions, ginger, leeks, star preserve vegetables by pickling with lots of salt to ensure they have edible vegetables in winter. anise, sweet bean sauces, chili peppers, and sesame oil. Liberal use of garlic and scallions. TCM Principle: precautions. Saltiness is said to help the body "dissolve Popular dishes: Peking Duck, brine-pickled vegetables stagnation".  The 5 Flavors: Sweet Eastern regions including Fujian, Zhejiang, Jiangsu, Anhui, and Guangdong provinces. Eg Cantonese cuisine (Cantonese saying-anything that walks, swims, crawls, or flies is edible) Character: tends to be mild, less on spices, but more on absolute freshness and natural flavor of ingredients. Most of its dishes use sweet sauces. Flavour: Sweet Chinese seasonings mainly include sugar, honey, TCM Principle: Sweet flavor can "tone the body", alleviate illness, and improve one's mood. hoisin sauce, black bean sauce, and plum sauce Ingredients: spring onions, rice wine, and vinegar. Popular dishes: wonton noodle  The 5 Flavors: Sour Regions: Yunnan, Guizhou and Guangxi provinces Eg Miao ethnic people’s cuisine Character: lots of preserved foods, particularly pickled vegetables and tofu Flavour: sour and spicy from pickling in brine or vinegar Poorer communities preservation prevent Ingredients: almost everything by pickling in vinegar smoke wastage. Fresh produce from far away is generally not available. Water in Shanxi is meat, poultry, fish, and tofu; and sun-dry fruits, fish, vegetables hard and highly alkaline, vinegar has the practical benefit of dissolving calcium spring onions, vinegar, pickled chili and ginger carbonate in the water and balancing pH. Popular dishes: smoked pork, sour soup fish TCM Principle: Sour flavor can reduce fishiness and greasiness, help digestion, including dissolving calcium in food, and whet the appetite. According to traditional Chinese medicine, it can constrict the intestines, stop diarrhea, promote salivation, and quench thirst.  The 5 Flavors: Bitter Taste of Chinese Medicinal Food Bitterness is used in Chinese cooking, but rarely alone. Slight bitterness can make dishes fresher and more delicious, greatly whetting the appetite. The bitter flavor is generally the taste of Chinese medicinal food, which is made by adding bitter medicinal herbs. TCM Principle: Bitter flavor is said to clear "heat", strengthen the stomach, and promote salivation. Flavour principles in Chinese cooking A meal in Chinese culture is typically seen as consisting of two general components: a carbohydrate source/starch, known as 主食 in the Chinese language (Pinyin: zhǔshí; lit. "main food", staple)- typically rice, noodles, or mantou (steamed buns) accompanying dishes of vegetables, fish, meat, or other items, known as 菜 (Pinyin: cài; lit. "vegetable") To prepare a balanced meal, it must have an appropriate amount of both Food preparation methods No less than 25 ways have been identified as Chinese cooking methods. Eg stir-fry, deep-fry, steam, roast, braise, stew, and poach, to the unconventional use of hot syrupped gravel to stir-cook chestnuts. The ultimate purpose in using such a wide variety of means to prepare food is to make it appealing and sensually gratifying five qualities color (se), appearance (xing), aroma (xiang), taste (wei), and touch (chu). Eating a Chinese meal In a Chinese meal, each individual diner is given their own bowl of rice while the accompanying dishes are served in communal plates (or bowls) which are shared by everyone sitting at the table, a communal service. Each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. Eating a Chinese meal Chinese simply choose chopsticks as their tableware rather than knife and fork Under cultivation of Confucianism, knife and fork bear sort of violence Chopsticks reflect gentleness and benevolence, the main moral teaching of Confucianism Chinese banquet The Chinese banquet dinner usually occurs on special occasions like holidays, weddings, graduations, birthday etc in a noisy and upbeat atmosphere. The crowds at a restaurant indicate the deliciousness of the dishes. It's an event for family and friends to get together for fellowship and laughter. There are usually 10 guests that sit around each table. Chinese food is served in courses involves 10 to 12 dishes  Chinese banquet The Chinese are very big on toasts. There is Chinese proverb that goes: "if you leave a social meal sober you did not truly enjoy yourself.“ A host usually begins the toast by welcoming all of his guests. Toasts can be offered to the whole table or people sitting around you and they are usually ushered in with "gam bei. Two main types of alcohol consumed at meals in China – Baijiu 白酒 (strong spirits often made from rice) and Pijiu 啤酒 (beer).  Dining etiquette is said to have its beginnings in the Zhou Dynasty (1045-256 BC). Through thousands of years of evolution it has developed into a set of generally accepted dining rituals and practices. There is still variation in table etiquette according to the character and purpose of a banquet and great differences regionally. Eating etiquette and table manners If the guest of honor/most senior member is not seated, other people are not allowed to be seated. As a guest, never begin to eat or drink before your host does. Never refill your own glass; always refill your neighbour's glass, and he or she will refill yours. Receive drinks with two hands Eating etiquette and table manners When laying your chopsticks down, do not lay your chopsticks parallel on the top of the bowl or leave them sticking in the bowl. It is considered rude and a sign of bad luck. Never try to turn a fish over Symbolic food in Chinese cuisine Certain dishes are eaten during the Chinese New Year for their symbolic meaning. Lucky food is served during the 16-day festival season, especially New Year’s Eve, which is believed to bring good luck for the coming year. The auspicious symbolism of these foods is based on their pronunciations or appearance. Symbolic food in Chinese cuisine Fish 鱼 In Chinese, "fish" sounds like 'surplus'. Chinese people always like to have a surplus at the end of the year, if they have managed to save something at the end of the year, then they can make more in the next year. Symbolic food in Chinese cuisine Niángāo — (Glutinous Rice Cake) 年糕 Chinese New Year cakes In Chinese, niangao sounds like it means "'getting higher year-on- by year"‘ eg more prosperous your business Symbolic food in Chinese cuisine Tāngyuán — Sweet Rice Balls (汤圆) Pronunciation and round shape of tangyuan are associated with reunion and being together. Eaten during festive eg new year or winter solstice Symbolic food in Chinese cuisine Good Fortune Fruit eg tangerines and oranges, and pomeloes. Eating and displaying tangerines and oranges is believed to bring good luck and fortune due to their pronunciation. Orange is 橙 (chéng /chnng/), which sounds the same as the Chinese for 'success' (成), Tangerine (桔 jú ) for luck (吉 jí). Eating pomeloes is thought to bring continuous prosperity- more you eat, the more wealth it will bring. Pomelo (柚 yòu) sounds like 'to have' (有 yǒu), and exactly like 'again' (又 yòu).  Symbolic food in Chinese cuisine Yusheng/yee sang (鱼生), or Prosperity Toss is a Teochew-style raw fish salad. Yusheng is considered a symbol of abundance, prosperity and vigor. The popular custom is for all round the dining table to toss the ingredients high in the air with joyful exclamations of "Loh Hey" (toss high). The significance of the tossing is to wish for abundant luck and happiness for all. Commonly practised during CNY only in Malaysia and Singapore Changing food habits of the Chinese in relations to nutrition Balance? Balance Overindulgence? Moderation Globalization? Variety -New food -abandonment of traditional No waste practices eg tea drinking vs soft drink Home cook meals -Lost of traditional cuisine Narrowed staple/food? Change in lifestyle: eat out  References 1. Kittler P.G., Sucher K.P. and Nelms M. Food and Culture. 6th edition. Cengage Publications, 2011. 2. Civitello L. Cuisine and Culture – A history of food and people. 2nd edition. John Wiley and Sons Inc, New Jersey, 2008 3. McWilliams M. Food around the world – a cultural perspective. Pearson/ Prentice –Hall, NJ, 2007. 4. Bryant C.A., Dewalt K.M., Coutney A. and Schwartz J. The cultural feast: An introduction to food and Society. 2nd edition. Brooks Cole, 2004. 5. Anderson E. N. Everyone eats: Understanding food and culture. New York University Press, New York and London, 2005 Webpages https://www.ibiblio.org/chineseculture/contents/food/p-food-c01s01.html http://www.chinahighlights.com/travelguide/chinese-food/chinese-food-symbolism.htm http://feature.cucas.edu.cn/Articles/%E2%80%9CA-Bite-of-China%E2%80%9D:-Your-Entrance-to-Chinese-Food- Culture_274.html