饥饿的美味——以粥为例浅论五味调和

古代中国人非常重视饮食,而在饮食中又特别讲究品味,追求美味享受,将饮食的味觉感受至于首席,讲究五味调和,追求“鼎中之变”.可以说,五味调和是中国饮食的核心.文章将在对中国饮食的“味”感和“五味调和”观进行溯源的基础上,指出“味美”来源于饥饿,饥饿创生“美味”,并以粥为例,回观中国饮食文化之“味”与“调和”.

Being Tasty Because of Hunger——Taking Porridge as.an Example to Discuss Balance of the Five Flavors

Ancient Chinese attach importance to food. They are fastidious about food flavor and strive for tasty one. Therefore,making the five flavors in right proportion in food becomes the core pursuit in Chinese food. This paper traces the origin of ＂tasting flavor＂ and the view of making the five flavors in right proportion. On the basis of this,it points out that food is tasty because people are hungry. Then the paper,taking porridge as an example,discusses the ＂flavor＂ and ＂balance＂ in Chinese food culture.