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KONGFUXI (CONFUCIUS) THE FOODIE

Mohan Guruswamy 

In the winter of 2013, I visited Cheifu, the birthplace of Kongfuxi, known to us as Confucius. Confucius was a man of my heart. He took food very seriously. 

The Philosophy of Confucius is deeply reflected in Chinese food culture. He attached great importance to food and described it as one of the three basic conditions, along with an army and trust, for founding a state.

It is said that Confucius helped to bring perfect taste to Chinese food by developing proper cooking techniques. His teachings regarding cooking methods are still considered as an important part in Chinese food culture.

Some Confucian food basics:
Food should be served in small or chopped pieces.
The taste of any dish depends on proper mixing of all of its ingredients and condiments.
Taste of individual elements does not have great importance in food, but fine blending of ingredients results in great taste and dishes in meals must be compatible.
Blending of food also results in harmony and is an important part of the philosophy; without harmony foods cannot taste good.

Confucius recommended:
Know the origin or source of your food.
The way you cut your food reflects the way you live.
Meat should be eaten in moderation.
Eat only until seven tenths full; control in portions promotes longevity.
You need not limit drinking, but do not drink to the point of confusion.
Hygiene is essential in food preparation.

Confucian philosophy strongly believes that food and friends are inseparable parts of life. A life without food and friends is considered as incomplete and improper.

Unfortunately Cheifu was lacking in good restaurants to do honour to Kongfuxi.

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