《舌尖上的中国》风靡一时,好评如潮。画面确实撩动了中国人的舌神经,将美食的欲望大大地释放一番。电视片中说,是丰富的地理与气候,决定了原材料的众多,从而也决定了中国饮食文化的丰富多彩。显然这是非常遗憾的解释,可以说没有找到问题的根本。应该交待的是中国的农业决定了饮食文化的走向,即中国相对低劣的食物品质,促成了烹饪技术的进步,装点与粉饰食材品质的低劣,才是中国饮食文化的精髓。中国的传统农业对饮食文化有着方向性的塑造。早在春秋战国时期.中国的农业结构就以种植为主,养殖为辅。这与西方国家显著不同,西欧是先有畜牧后有种植, “China on the tongue” all the rage, rave reviews. The picture really flirted the Chinese tongue, greatly releasing the desire for food. The film said that it is rich in geography and climate, determines the large number of raw materials, which also determines the rich and colorful Chinese food culture. Obviously, this is a very regrettable explanation. It can be said that we did not find the root of the problem. What should be dealt with is that the agriculture in China determines the trend of food culture. That is, China’s relatively poor food quality has contributed to the progress of cooking technology. The poor quality of food stuffed and decorated is the essence of Chinese food culture. China’s traditional agriculture has a directional approach to food culture. As early as the Spring and Autumn Period and the Warring States Period, China’s agricultural structure was dominated by planting and breeding was supplemented. This is significantly different from the Western countries, Western Europe is the first after planting livestock,