Research On The Geography Of Food Consumption In Sichuan In The Qing Dynasty

Food is the core of ecological、physiology、physiological and society,it′s satisfiespeople’s emotional needs and meets the needs of the physical.The historical process of the change of food consumption reflects the interactive process of people adapting to nature and counteracting in the natural environment,and is the essential link of connecting human and nature.This article take the food consumption of the people in the Sichuan region of the Qing Dynasty for research objects,and high spotted reviewed the regional characteristics of food consumption in Sichuan area in the Qing Dynasty and the regional differences in food consumption.The full text is divided into three parts: introduction,text and conclusion,the introduction explains the academic significance and research methods of this topic,and make a systematic review of the related research status of food history and food geography and the definition of related concepts in academic circles.The main body of the text is divided into three chapters.The first chapter mainly examines the living environment of the people of Sichuan in the Qing Dynasty.The formation and development of regional diet is based on geographical environment,at the same time,it is restricted by social and economic conditions.The superior natural geographical environment provides material basis for the consumption and consumption of the people in Sichuan,and a relatively closed geographical environment,and differences in the natural environment within the region,make the food consumption of Sichuan in Qing Dynasty has certain regional characteristics.The late Ming and early Qing Dynasty though the war makes Sichuan developed food culture was interrupted,but with the larger number of migration settled in Sichuan Province,Sichuan economy recovered gradually,people’s diet life also began to enrich.In the Qing Dynasty,the Sichuan diet was developed under this natural and social environment.The second chapter main investigated the food consumption structure and itsregional characteristics of the people in Sichuan in Qing Dynasty.The food culture has the characteristics of inheritance,therefore,before investigating the dietary conditions of Sichuan people in Qing Dynasty,make a systematic review of the history of food development in Sichuan before Qing Dynasty is made,think that the rich food and food life of the people of Sichuan in the Qing Dynasty,first benefited from the accumulation of Sichuan’s long diet culture;The second section is the staple food,non-staple food consumption in the two part analyzes the status of public food consumption in Sichuan area,it is believed that the diet of Sichuan people in the Qing Dynasty is varied,characterized by high level of food preparation and regional characteristics.In addition,we also investigated the adaptation measures of people to food shortage in Sichuan area in the Qing Dynasty under the special circumstances of famine,to adapt to the environment mutation.And put forward the concept of "local food",take “bamboo”as a case,discuss the The utilization of "local bamboo" food in Sichuan area in Qing Dynasty.The third chapter mainly examines the regional differences in the internal diet of Sichuan.The difference in staple food and non-staple food consumption structure as a standard partition,Food consumption in Sichuan area can be roughly divided into the food and consumption areas of the western Sichuan plain,Northeast Sichuan consumption area,southern Sichuan diet consumption area.And specific investigated the reasons for the formation of this regional difference,holds that natural environment 、 traditional culture 、 residence loss ratio and immigration constitution and the degree of economic development,all this have an affect on area differentiation of diet consumption.