中國飲食（英）

　　“中華之美”叢書圍繞中華優(yōu)秀傳統(tǒng)文化這一主題，擇取其中15個專題分別加以介紹。這15個專題，包括以思想、智慧、藝術(shù)為主的“無形遺產(chǎn)”，以工藝、器物為主的“有形遺產(chǎn)”，以衣食住行樂為主的“民俗生活”，它們精心構(gòu)架，有機結(jié)合，勾勒出中國文化的一個總體面貌，并反映出“中華文化的理念、智慧、氣度、神韻”。 關(guān)于飲食，中國有一句流傳甚廣的俗語——“民以食為天”，足見“吃”在中國人生活中的重要地位。中國人重視吃，也會吃。到過中國的外國人，不僅常常驚嘆于中國各地食品種類之繁多，而且更加艷羨中國菜口味的變化多端。盡管各地菜肴的口味不同，但“色香味”俱佳的菜品準(zhǔn)則是一致的。講吃福的中國人，在日常生活中處處體現(xiàn)著吃的樂趣、吃的悠閑，追尋著中國人自己的“吃的藝術(shù)”。這種飲食文化對于世界多元文化的影響已經(jīng)遠遠超過了飲食本身。 There is a widespread saying about foods and drinks in China – “food is the first necessity of the people.” It shows the important place of “eating” in Chinese people’s life. Chinese people pay attention to eating and know how to eat. Foreigners who have been to China not only marvel at the numerous types of Chinese local foods， but also admire the changeful tastes of Chinese dishes. Though dishes in various areas have different tastes， “good colors， smells and tastes” are pursued for all dishes. Chinese people set great store by enjoyment of good foods， demonstrating joyful and leisurely eating in all aspects of daily life and pursuing their own “art of eating.” This eating culture’s influence on the world’s diversified cultures is far beyond eating itself.

　　劉軍茹，北京語言大學(xué)副教授，長期從事中國文學(xué)和文化的教學(xué)與研究工作，2009年在美國默里州立大學(xué)擔(dān)任漢語言文化教師。主要著作有：《當(dāng)代文體寫作》、《感知中國：中國文化百題》（合著）、《中國飲食》，發(fā)表學(xué)術(shù)論文十多篇。 Liu Junru， an associate professor at Beijing Language and Culture University， engaged in teaching and research of Chinese literature and culture for long， and taught Chinese language and culture at Murray State University in the United States in 2009. The main works include： Modern Stylistic Writing， A Kaleidoscope of Chinese Culture （co-author）， Chinese Foods and more than ten academic essays.