Study On Fujian Cuisine

Chinese food culture, as a comprehensive culture phenomenon, is the result of mutual combination and Common Development both material and spiritual civilization. Food culture not only manifests itself in cooking, dining, dining table, tableware, but also invisibly dominates people's food structure, and has profound impacts on the food consumption trend, structure and market of agricultural production, so it has a great relationship with both people's health and national fate. According to the results of related researches both at home and abroad, the researches on food culture are mostly concentrated in comparisons between domestic and foreign food culture from the following aspects, including historical background, folk custom, religious belief, philosophical idea, regional condition, material resource, population burden, national income, consumption level and the level of science and technology etc. But the further study is still needed in order to form integrated system.This paper, on the basis of previous research, adopts multidisciplinary approach focusing on the cultural anthropology, ethnology, folklore, food science, tourism etc, and studies food culture through the study of historical documents, field investigation, comparative study, integrated interdisciplinary research method and so on. And then, this paper, on the basis of analyzing the concept of Chinese food culture, its characteristic and its function, studies the cultural contents of Fujian cuisine which is one of the eight cuisines of China. The current situations and existing primary problems of development for resources of Fujian Cuisine's culture are discussed. Finally, based on new viewpoints, this paper puts forward developmental measures of Fujian Cuisine's culture.