Food as Art

Source: Chinese Cooking Art
http://www.chinahighlights.com/travelguide/chinese-food/cooking-art.htm

The article gives us an introduction of Chinese Cooking Arts, which includes several features – flavors, seasons, feelings, interests, health. All of these features collectively create the Chinese Cooking, which is unbelievable and astounding, and this cooking style could not be easily to be replaced by another kind of cooking.

There are two main points that I want to emphasize:

First, in the article, the author mentions, “Chinese cooking has not only superior techniques, but also has the tradition of placing an emphasis on the aesthetic feeling of dishes and pays attention to the harmony and agreement of food's color, fragrance, flavor, shape, and utensils.” Hence, the first priority of Chinese Food toward to people is FEELING. Form Chinese perspective, not only the food itself should be taste good, but also the color of the dishes must be attractive towards to eaters.

Secondly, in the article, the author also states, “certain requirements on the naming of dishes, the manner of tasting the flavor, the rhythm of having dinner and the insertion of entertainment, etc. The names of Chinese dishes can be called reaching the acme of perfection and suiting both refined and popular tastes.” This statement shows the importance of interest of Chinese Cooking.

From my viewpoint, I believe that the name of every dish is undeniably the art of food, especially in Chinese. For me, it is marvelous that how these chefs come up with the name that sounds both attractive and interesting.

Bibliography:
“Chinese Cooking Art”, China Highlights, 2007,
from http://www.chinahighlights.com/travelguide/chinese-food/cooking-art.htm