Chapter 29 The first section embodies three milestone figures of ancient food culture

The creation of food culture is a comprehensive manifestation of various labor achievements, including food source pioneers, food material producers, kitchen utensils and tableware producers, manufacturers of various foods and condiments, cooks, tasters, diet healers, food It is a recorder of folk customs, a summary of experience and skills in all aspects of food culture, and a variety of literary and artistic works reflecting food culture, etc. It is an eternal concerto with magnificent and beautiful melodies in the world.In the long river of history, it is always connected with the main channel of social development, and has its own relatively independent system.In the process of its development, there are many works summarizing experience and promoting its beauty, but the lost classics and lost skills have occurred in all dynasties; Attention, fortunately, the works of three people generally played the role of succession and extinction, they are Lu Buwei, Jia Sixie and Gao Lian.Lu Buwei was a giant of miscellaneous schools in the late Warring States period. Miscellaneous schools are equivalent to today's encyclopedia school. The "Twelve Disciplines" in his "Lu Shi Chunqiu" can be said to be the "Agricultural Encyclopedia" of the pre-Qin Dynasty, which preserves Xia, Shang, and Zhou. The basic appearance of the large-scale agricultural production of the three generations; its "Benwei Chapter" preserves the essence of Xia, Shang, and Zhou dynasties cooking and a brief record of local specialties."Qimin Yaoshu" written by Jia Sixie of the Northern Wei Dynasty preserved the basic achievements of large-scale agricultural production, cooking and food manufacturing in the early Wei, Jin, Southern and Northern Dynasties.The "Eight Notes of Zunsheng" written by Gao Lian in the Ming Dynasty preserved the essentials of Chinese health preservation and cooking and dietetics in the late Wei, Jin, Southern and Northern Dynasties.These three books generally preserve the main context of Chinese food culture in the Xia, Shang, and Zhou dynasties and the Wei, Jin, Southern and Northern Dynasties, and the later period. The works of these three authors have played the role of three milestones in the history of ancient Chinese food culture.