Free Research Paper On Traditional Chinese Food

Li, Jian-long, and Y. Hsieh. "Traditional Chinese food technology and cuisine." Asia Pacific journal of clinical nutrition 13.2 (2004): 147-155.
Food in China especially the traditional foods has a bigger role in the society than just satisfying hunger. The Chinese traditional food affects the daily lives of the Chinese as they use it in building relationships with the community, enhancing of family values and in the treatment of diseases. Chinese refer to their cuisine as an individualized, and creative art that allows them to get their most preferred taste as the traditional foods hold a sophisticated flavor. Traditional Chinese food is different from the western food. Chinese prefer food with limited fats thus fewer calories. This work explains the traditional value of the Chinese cuisine and its benefits to the members of the community other than satisfying hunger and enjoying the good taste. The traditional food is part of the cultural heritage, and the Chinese cuisine becomes of interest to the anthropologists.
Dang, Yi. "FUNCTIONAL THEORY IN TRANSLATING CHINESE TRADITIONAL FOOD MANUAL." Carpathian Journal of Food Science & Technology 6.2 (2014).
Chinese traditional food is a crucial product of local raw materials with a long history of the Chinese people. The traditional food is a mixture of a medicinal diet and a rich cultural heritage habits and nutrition. The traditional Chinese food has a particular diet and manual that has been passed from generation to generation for an extended period. The Chinese traditional foods include Tofu, Chinese steamed bread, Sofu (soybean cheese), sesame oil, douche (fermented soy beans) among others. Chinese traditional food, therefore, proves to be an important part of Chinese history due to the difference in nutritional value. The functional theory shows the importance of Chinese food through the traditional preparation manual applied locally and internationally.
Cheung, Sidney, and David YH Wu, eds. Globalization of Chinese Food. Routledge, 2012.
Chinese food has penetrated the globe over the last two centuries especially the western world where they use Chinese Cuisine for locals and the Chinese tourists. The Chinese traditional food had a sophisticated flavor that took a lot of time to prepare. Modern day Chinese cuisine has spread all over the world, and foreign, with different cultures incorporating exotic elements into the Chinese food diet. The incorporation of foreign elements and raw materials in the Chinese cuisine is a way of ensuring the foreigners get their flavor in the Chinese food. Chinese restaurants have been opened all over the world for instance in Hawaii where different customers find a variety of Chinese food. Different parts of the world offer Chinese food, and the tastes differ from place to place making it a topic of interest to the anthropologists who aim at identifying the change and the causes.
Cohen, Erik, and Nir Avieli. "Food in tourism: Attraction and impediment." Annals of Tourism Research 31.4 (2004): 755-778.
Tourists experience issues with the diet offered in hotels and restaurants they visit in the foreign countries. Local cuisines would be attractive to the tourists, but the cultural differences and taste preferences affect their choice of food. In America, the Chinese food has found its distinct traditional form. In Europe, Europeans add western elements to the cuisine to attract local customers. Preserving the Chinese elements shows how the Americans value cultural heritage by trying to maintain the traditional Chinese cuisine and opening Chinese restaurants.