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Psychologists Spinoza said: "The desire is human nature than other.” The human desire for delicious is the nature of human beings which is fully reflected. In process of the taste enjoyment, it is imbued with the shares of élan vital. Life should not be a yoke, but also not be a repressed desire. We can not use the absolute reason to regulate the behavior of all people. On the diet, it is not the purpose of "science" and "nutrition" and some delicious are excluded from the table outside. Only delicious things can satisfy people's appetite and then give the arrival of physical and mental pleasure. Chinese diet shows the transformation about sentimental form to rational form from the old days till now, and cause the Chinese dietary culture brimming with imagination and creativity. The sensibility of Chinese culinary culture is a sublime sensibility, infiltrating rational sense, also the realization of the nature of life. In addition, gustatory enjoyment is one of the main objectives pursued of the human struggle. The art of Chinese cuisine is compatible with the development of human history in the process, more scientific than the progress of the western diet. As Zhang Qijun in his work Cooking Principles said: “The United States is unprecedented least affluent society, but till today, in essence it is still 'food to eat' stage. There are still some distances from entering the realm of art.” In China, The role of diet goes beyond the subsistence of existence, which is designed not only to have the physical presence, but also to meet people's spiritual needs for pleasure. It is positive to enrich people's life performance, and fine arts, music, literature, etc. which have the same level of significance to the improvement of life. Chinese diet tends to artistry, the so-called art realm, in fact, that is a complete leap from the necessity to freedom. It is characterized by randomness. For example, similar dishes, because of the differences in area, season, target, function and grade, it has different treatments on operation. Set braised fish for example, in winter deep colors are advised and tastes are advised strongly, but in summer it should be light color and flavor. And for the people in Zhejiang province, their dishes can be put up more sugar in the braised fish, and if facing Chuanxiang customers it should allocate spicy. It easy to see that if out of the arbitrary, there would be no cooking variety; we will lose the unique charm of Chinese cuisine. Whereas in the west, dishes in different areas and different seasons and facing different customers, is the same flavor, no changes. Although it is the most valuable banquet, which is just tableware known, conducted layout, and the vegetables remain the same as before. Moreover, as for materials, westerners think the food is to eat, eating special "hard vegetables" such as large piece of meat, chicken block. China's cuisine is "taste". The Chinese cooking in materials has shown tremendous arbitrariness: The things which many, many westerners consider as disposable things in China are excellent raw materials. Foreign cooks are not able to deal with things, but in the hands of a Chinese chef, it can get a magic result. Chinese cuisine is evident in the wide use of materials. Besides skills, an excellent cook, of course, can do more complicated dishes. But facing the real simple materials and condiments, the cooks are often able to produce delicious flavors. It is the arbitrariness of skills. In the surface, the menu seems to be scientific. Westerners always use menu to buy ingredients to produce dishes, but in comparison, it is the machinery, and often powerless facing the complex specific situation. Of course, this mechanical science is still can be said as science, but it is primitive science, and it is not the complete science. Chinese cooking talks about artistry, but it still fit the requirements among the ever-changing, it can be said such science is a real science. The characters of western food which lacks nutrition and artistic atmosphere have great distinction from the artistic realm of Chinese cuisine. V. Differences in the Nature Differences in the nature of the Chinese and western diet are inosculated with the respective lifestyle and the pace of life. In the west, people do the duplication of pipeline operations, and implement piece-wage system, so the paces of their lives are so fast. People fall under the mechanical method either intentionally or unintentionally, and believe that "Work is work, and game is game." Mechanical lives led to oneness of diet or a single blind about diet, and eat beefsteak and potatoes every day. Monotonous diet is the same as work, for which the purposes is to fulfill the "incident", naturally with no interests, and all these have no word in terms of taste. But China is not, "The game is work, and the work is of a game”. Such life manner is also emerged in diet. A baker sells bread in the street, he likes using the rolling pole to beat the chopping board rhythmically when they knead flour. When the cooks fry a dish, even beating scoop, they also care the sense of rhythm during cooking. These would not work for any conveniences, but it increases the interests of workers. Only in such an atmosphere work will be meaningful, and it will have more creativity and artistry of Chinese cuisine. |
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