Chinese and Foreign Food Culture

何宏Peking University Press · ChinaAug 2025

Rating 3.6
Word count
221K words
Chapters
38
ISBN
9787301093146

Tags

Examinations Human GeographyHealthy EatingComplex HumanityDaily ReflectionsLife WisdomTraditional AestheticsEclectic ReadingCultural ChangeFolk CustomsCross-Cultural View

Summary

This book is a textbook for higher vocational tourism majors, introducing knowledge of Chinese and foreign food culture.

Editor's review

As a textbook for higher vocational tourism majors, this book develops Chinese and foreign food culture in the context of tourism services and cross-cultural communication, helping learners understand the cultural logic behind food knowledge while mastering it. Textbooks are usually written clearly and in well-organized layers, suitable for combining classroom teaching with after-class self-study. For tourism students, food is an important part of destination experience; understanding food customs, table manners and flavor systems of different regions helps them demonstrate professionalism in tour guiding, hotel service and customer communication. Published by Peking University Press, the book has some guarantee in textbook standardization and knowledge accuracy. When reading, it is suggested to combine cases and practical scenarios, turning knowledge points into service capabilities rather than stopping at memorization.

Who it's for

A good fit for

Not a good fit for

Reading tips

  1. Read through in chapter order, first building an overall framework of Chinese and foreign food culture, then returning to key chapters for close reading.
  2. Take notes with tourism cases, matching food custom knowledge with tour commentary and hotel service scenarios.
  3. After class, observe and verify local food phenomena to deepen understanding of cultural differences.

About the publisher

Peking University Press China · Founded in 1979

Peking University Press is a comprehensive university press whose publishing areas cover classical literature, popular science, social culture, world history, Western philosophy, and culture. Its catalogue contains 6,031 titles, with representative books including A Dream of Red Mansions, Relativity: The Special and General Theory (15th Edition) (with Einstein's classic papers on unified field theory and other topics), Elements, Conics, The Aristocratic Families of the Eastern Jin, The Philosophy of Mythology (Volume I), The Philosophy of Mythology (Volume II), and The Origin of Continents and Oceans. Representative authors include Cao Xueqin, Zhou Ruchang, Albert Einstein, Euclid, Apollonius, Tian Yuqing, Schelling, and Xian Gang. The press has developed distinctive strengths in classical Chinese literature and in the translation of Western philosophical classics, while also covering scientific classics and social and cultural studies. As public information is limited, this description is based only on the books in the catalogue and offers no further extrapolation.

Contents

  1. 版权信息
  2. 内容简介
  3. 前言
  4. 第1章 绪论
  5. 1.1 饮食文化的概念
  6. 1.2 饮食文化研究的对象、内容和方法
  7. 1.3 饮食文化研究状况
  8. 1.4 思考题
  9. 第2章 饮食文化的理论探讨
  10. 2.1 饮食方式
  11. 2.2 饮食文化产生和发展的理论探讨
  12. 2.3 思考题
  13. 第3章 饮食文化的区域性
  14. 3.1 世界饮食的区域性
  15. 3.2 中国饮食的区域性
  16. 3.3 思考题
  17. 第4章 中外饮食民俗
  18. 4.1 中国饮食民俗
  19. 4.2 外国饮食民俗
  20. 4.3 思考题
  21. 第5章 饮食礼仪
  22. 5.1 中国饮食礼仪
  23. 5.2 外国饮食礼仪
  24. 5.3 思考题
  25. 第6章 茶文化
  26. 6.1 中国茶文化
  27. 6.2 外国饮文化
  28. 6.3 思考题
  29. 第7章 酒文化
  30. 7.1 中国酒文化
  31. 7.2 外国酒文化
  32. 7.3 思考题
  33. 第8章 饮食文化的交流
  34. 8.1 中国各民族饮食文化的交流
  35. 8.2 中外饮食文化交流
  36. 8.3 世界饮食文化交流
  37. 8.4 思考题
  38. 参考文献

FAQ

Is this book suitable for self-study by readers not majoring in tourism? Yes. As a textbook, the book is systematically organized and relatively plain in language, so non-specialist readers can understand it in chapter order. But since it is aimed at higher vocational teaching, some content leans toward tourism service application; self-learners can focus on the cultural knowledge and skip passages strongly tied to service practice.
Is the content more theoretical or more practical? As a tourism major textbook, the book focuses on knowledge transmission while also considering application. It systematically introduces Chinese and foreign food culture knowledge and serves the needs of tourism service scenarios; it is not a purely theoretical work, nor a cooking manual, and readers should use it as a cultural knowledge reader.
What foundation is needed before reading? No special professional foundation is needed. Basic geographical and historical knowledge is enough for smooth reading. A preliminary understanding of the tourism industry will make it easier to understand the connection between the book's knowledge and service scenarios.

This site is an index: you start “Search all sources” in your browser, and the entries it lists all point to third-party sites; please judge their availability yourself.

About the author

何宏 Author

He Hong is an author about whom limited public information is available; only one work by this author is currently held in the collection, namely Chinese and Foreign Food Culture. Judging from the title and its common classification, the book focuses on comparisons between Chinese and foreign cuisines and on knowledge of food culture, with a practical orientation typical of exam-preparation books, and it may be intended for readers who need a systematic review of key points in food culture. Because information about the author's life, education, and positions is unavailable, no further introduction to the author's personal background can be given. In terms of the existing work, He Hong's writing tends toward an informative overview and the presentation of key points rather than personal food essays, and its influence lies mainly in offering a usable reference for related examinations and study needs. Readers wishing to understand the writing style may begin with the organization and selection of content in Chinese and Foreign Food Culture, which reflects an emphasis on clarity and practicality.