foreword
The first chapter is a brief history of food culture.
Chapter II Overview of Traditional Dietary Customs
Inheritance and Development of Medium-long Diet Culture
Chapter III History of Cooking
Chapter IV Culinary Flavor Schools
Chapter V Traditional Characteristics of Cooking
Chapter VI Banquet Culture Compatible with Classics and Fashion
The seventh chapter begins with the chopsticks culture in China.
Chapter VIII Tea Culture with Traditional and Popular Coexistence
Chapter IX Collection History and Wine Culture of Wine Fragrance
The second part is the elaboration and expansion of food culture.
Chapter 10 Diet God's marrow
Chapter 11 Diet Aesthetics
Chapter XII Food Circulation
refer to