"Talk About Ancient and Modern Food, Clothing, Housing (1)" Tracing the Roots PPT Courseware 3

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"Talk About Ancient and Modern Food, Clothing, Housing (1)" Tracing the Roots PPT Courseware 3

ancient ape

Australopithecus relied on collective strength, relying on hands, and using natural stones and branches to defend against enemies and find food.

Peking Man

Pekingese were the first ancient humans to use fire and hunt large animals. People in Beijing have a shorter life span. According to statistics, 68.2% die before the age of 14, and less than 4.5% die before the age of 50.

Farming and livestock

About 10,000 years ago, farming and animal husbandry began to occur in the ancient world. Several farming centers with their own characteristics have appeared in the world.

The history of Chinese food development

1. The Suiren family: drilled wood to make fire, cooked food from then on, and entered the age of stone cooking. Main cooking methods:

① Cannon, that is, burning the fruit pulp through fire;

②Pot: Wrap in mud and bake;

③Use a stone mortar to hold water and food, and use red-hot stones to scald the food;

④ Roasting: Heat the stone flakes, then put the plant seeds on top and fry.

2. Shennong: "Plowing makes pottery". He was the founder of Chinese agriculture. He tasted white grass, created ancient medicine, invented grass, and taught people how to farm. Pottery enabled people to own cooking utensils and containers for the first time, making it possible to make fermented foods such as wine and vinegar. The tripod is one of the earliest cooking utensils.

3. Huangdi: The dietary situation of the Chinese nation has improved again. The emperor built the stove and was the god of the stove at first. He concentrated the firepower to save fuel and cooked the food quickly. It was widely used in the Qin and Han Dynasties. At that time, it was a cauldron, and the tall stove gradually disappeared from the stage of history." Steamed rice is used for drinking, and cooked rice is used for porridge." For the first time, food was differentiated based on cooking methods. The steamer was invented and was called a steamer. The steamed salt industry was invented by Susha, a minister of the Yellow Emperor. From then on, he not only knew how to cook but also knew how to mix it, which was beneficial to people's health.

4． Zhou and Qin Dynasties: It was the forming period of Chinese food culture, with grains and vegetables as the staple food. During the Spring and Autumn Period and the Warring States Period, self-produced grains and vegetables were basically available.

5. Han Dynasty: The rich period of Chinese food culture is attributed to the exchange of food culture between China and the West (Western Regions) in the Han Dynasty, which introduced pomegranates, sesame seeds, grapes, walnuts (i.e. walnuts), watermelons, melons, cucumbers, spinach, carrots, fennel, celery, lettuce, Green onions, garlic, and some cooking methods were also introduced, such as fried pancakes, Hu pancakes, sesame pancakes, also called Luradi. Liu An, King of Huainan, invented tofu, which digested the nutrients of beans. It was high quality and low price, and could be used to make many kinds of dishes. Vegetable oil was also invented in the Eastern Han Dynasty.

Characteristics of Chinese food culture

Jing: never tire of fine food, never tire of fine food

Beauty: If you are not good at discerning taste, your cooking skills will not be good.

Love: Drink virtuously, eat harmoniously, and all nations enjoy togetherness

Rituals: At the beginning of rituals, food and drink begin

About the food culture of ethnic minorities

1. Tibetans:

There are not many Tibetan food dishes, regardless of cuisine or style, but the dishes in different places have different styles. A careful study of Tibetan cuisine can be roughly divided into four major flavors: Qiang cuisine represented by Ali and Nagqu; Uyghur cuisine represented by Lhasa, Shigatse, and Shannan, also called Lhasa cuisine; and Linzhi, Medog, and Zimu cuisine. There are more than 200 kinds of royal dishes represented by Rong cuisine; there are more than 200 kinds of palace dishes represented by the dishes of the royal family, nobles and officials in the past.

2. Mongolian:

Beef, mutton, and dairy products are their mainstream foods, and they are also particularly fond of and indispensable foods. "Yang Wu Cha" (translated name from Mongolian "whole sheep mat") hand-braised meat, fried rice, milk tea, cheese, sheep blood sausage, "Guledai", etc. are all flavor foods. When guests come from other places, they will definitely use all their skills and hospitality to make you have a feast and enjoy your stay.

"Yang Wu Cha" is a special dish for Mongolian guests to entertain guests, and it is of the highest standard in pastoral areas. After the imam completes the slaughtering ceremony, the host and hostess show off their skills to break down the whole sheep. Watching the Mongolians use their knives accurately and dexterously to decompose sheep bodies is like watching a talent show. Mongolian knives can do all kinds of tricks in their hands. The sharp blade can be inserted directly into various joints of the sheep body. It seemed to us that the gap between the mutton joints seemed to be much wider in their hands. The tip of the knife was turned over a few times in the thick mutton, and the ribs on one side were cut off. The owner told us that the most difficult part to remove is the sheep's neck because of the complex bone structure. Despite this, you don’t have to worry about broken bones in the mutton, even the ones as big as peas.

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Update Time: 2024-06-30

This template belongs to Morality and Society People's Education Edition Fifth Grade Society Volume 2 industry PPT template

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