Proceedings of the 2018 International Workshop on Education Reform and Social Sciences (ERSS 2018)

The Characteristics and Similarities and Differences of Chinese and Japanese Dietary Culture

Authors
Hui Xu, Haizhan Wu, Xiaoyan Li
Corresponding Author
Hui Xu
Available Online January 2019.
DOI
https://doi.org/10.2991/erss-18.2019.64How to use a DOI?
Keywords
Dietary culture; Cultural differences; Cultural connotations.
Abstract

Since ancient times, China and Japan have had in-depth exchanges in all aspects, especially in the diet. China's extensive and profound dietary culture has had a profound impact on Japanese diet. Under the influence of Chinese culture, Japanese diet combined with local conditions has become its own dietary characteristics. This paper introduces Chinese and Japanese dietary culture from three aspects: Chinese dietary culture, Japanese dietary culture and differences between Chinese and Japanese dietary culture. It is of great significance to further understand Chinese dietary culture.

Copyright
© 2019, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2018 International Workshop on Education Reform and Social Sciences (ERSS 2018)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
January 2019
ISBN
978-94-6252-664-8
ISSN
2352-5398
DOI
https://doi.org/10.2991/erss-18.2019.64How to use a DOI?
Copyright
© 2019, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Hui Xu
AU  - Haizhan Wu
AU  - Xiaoyan Li
PY  - 2019/01
DA  - 2019/01
TI  - The Characteristics and Similarities and Differences of Chinese and Japanese Dietary Culture
BT  - Proceedings of the 2018 International Workshop on Education Reform and Social Sciences (ERSS 2018)
PB  - Atlantis Press
SP  - 329
EP  - 332
SN  - 2352-5398
UR  - https://doi.org/10.2991/erss-18.2019.64
DO  - https://doi.org/10.2991/erss-18.2019.64
ID  - Xu2019/01
ER  -