From grain to diversity: The role of rice in shaping dietary and cultural fabric of eastern China

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-05-30 DOI:10.1016/j.ijgfs.2025.101215

Juanfen Xu

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引用次数: 0

Abstract

Renowned for the long history of rice cultivation and rich culinary traditions, eastern China prominently features rice as a staple ingredient. This study comprehensively investigates rice in the lower Yangtze River region, exploring the historical trajectory, cultural significance, and sustainable dimensions. The diversity of rice races, nutritional contributions, and the cultural symbolism embedded in rice-based traditions are analyzed. A multidimensional classification framework is proposed to categorize rice foods, highlighting the foundational role of rice in dietary diversity, including six rice staple foods. Twelve rice-made pastries are classified based on appearance and preparation methods, showcasing the diversity and culinary artistry. The production processes and seasonal customs associated with rice-based cuisines are analyzed, revealing their integration into local sociocultural practices. The discussion underscores how rice-centric culinary traditions reflect Chinese philosophical concepts of harmony and sustainability, fostering regional identity. By addressing rice cultivation and culinary practices within a sustainable framework, this research contributes to understanding the interplay between agricultural heritage, cultural continuity, and ecological resilience in contemporary contexts.

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从粮食到多样性：水稻在塑造中国东部饮食和文化结构中的作用

中国东部以悠久的水稻种植历史和丰富的烹饪传统而闻名，大米是主要的食材。本研究对长江下游地区的水稻进行了全面调查，探索其历史轨迹、文化意义和可持续发展维度。本文分析了水稻品种的多样性、营养贡献以及以水稻为基础的传统所蕴含的文化象征意义。本文提出了一种多维分类框架来对稻米食品进行分类，强调了稻米在膳食多样性中的基础作用，包括六种稻米主食。12种米制糕点根据外观和制作方法进行分类，展示了多样性和烹饪艺术。生产过程和季节习俗与大米为基础的菜肴分析，揭示他们融入当地的社会文化实践。讨论强调了以大米为中心的烹饪传统如何反映了中国和谐与可持续性的哲学概念，促进了地域认同。通过在可持续框架内解决水稻种植和烹饪实践问题，本研究有助于理解当代背景下农业遗产、文化连续性和生态恢复力之间的相互作用。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.