FOOD SYMBOLISM AND HISTORY

Food Symbolism and History

Food Symbolism and History

Introduction

The power of food should not be taken lightly for one cannot exist without it. It provides nourishment to sustain life, provide energy and promotes growth. Food is symbolically used to comfort or suppress one's emotions, as well as used to express passion, love and resistance. Food becomes a vehicle for the passion for women cook and the act of cooking is an expression of love for characters in the novel. Beyond real magical treatment appears next to appearances, states of subconscious feelings of guilt or love. The recipe implies that there is a ritual combined with freedom of expression that simultaneously satisfies hunger. Both the food and intimate relationships have one thing in common: both activities generate pleasure. Sometimes, as in life, food becomes real protagonist of the story. The profile of the food makes ostensibly display and as such is related to erotic literature as another exhibit more human pleasures (Mennell, 1992, pp. 19-42).

Discussion

Asian kitchen includes all the different types of food covered by the peoples of Asia. Because of vast differences between Asian cultures, Asian cuisine can be divided into the following categories:

East Asian cuisine: which stems from the Chinese civilization and the ancient foods include Japan, and the two Koreas

Kitchen South East Asia: which stems from the Khmer civilization include

South Asian Cuisine: Indian cuisine and an affected British and includes Burma, India and Sri Lanka, and Pakistan.

Kitchen Central Asia: This includes areas such as Afghanistan and Iran.

Kitchen Middle East, which includes Asian foods Arab countries and Turkey.

As early as 3000 years ago in the Yin and Zhou era could be soy sauce, vinegar, wine and jam making, and some flavors were already known at this time. In addition, a variety of cooking methods were used, which were further refined. In the spring and autumn period and the Warring States period (770-221 BC) was further perfected the art of cooking, and it appeared the first treatises and books on gastronomy. The Chinese cuisine is the economic and cultural development of the country closely. It arose over the millennia by the cooperation and ever more intensive experimentation and refinement of the chefs cooking methods, and finally evolved into an art with its own character (Harris, 1985, pp. 21-36). Four components have been for the Chinese food has always been very important: color, aroma, flavor and shape of the courts. 

Shandong cuisine history, Shandong is China's Cultural Center; Qilu culture nurtured great thinkers such as Confucius, Mencius, Mozi, grandson, to create exquisite culinary culture. Shandong has the benefit of fish and salt, and the spring and Autumn Period, Lu to well-known to cure dishes. Gusi Xie Qi Min Yao Shu "concluded the culinary experience that is, what is taken from Qilu along the Northern and Southern Dynasties. Yuan and Ming dynasties, Shandong has formed a huge cuisine, a representative of the northern China dishes. Its north, northeast, Beijing and Tianjin, as well as the court of Imperial have a great impact. Shandong cuisine is the main by Jinan flavor and Jiaodong ...