中國(guó)文化·飲食（波斯語）

到過中國(guó)的外國(guó)人，不僅常常驚嘆于中國(guó)各地食品種類之繁多，而且更加艷羨中國(guó)菜口味的變化多端。盡管各地菜肴的口味不同，但“色香味”俱佳的菜品準(zhǔn)則是一致的。講吃福的中國(guó)人，在日常生活中處處體現(xiàn)著吃的樂趣、吃的悠閑，追尋著中國(guó)人自己的“吃的藝術(shù)”。這種飲食文化對(duì)于世界多元文化的影響已經(jīng)遠(yuǎn)遠(yuǎn)超過了飲食本身。
　　Foreigners who have been to China not only marvel at the numerous types of Chinese local foods, but also admire the changeful tastes of Chinese dishes. Though dishes in various areas have different tastes, “good colors, smells and tastes” are pursued for all dishes. Chinese people set great store by enjoyment of good foods, demonstrating joyful and leisurely eating in all aspects of daily life and pursuing their own “art of eating.” This eating culture’s influence on the world’s diversified cultures is far beyond eating itself.

　劉軍茹，北京語言大學(xué)副教授，長(zhǎng)期從事中國(guó)文學(xué)和文化的教學(xué)與研究工作，2009年在美國(guó)默里州立大學(xué)擔(dān)任漢語言文化教師。主要著作有：《當(dāng)代文體寫作》、《感知中國(guó)：中國(guó)文化百題》（合著）、《中國(guó)飲食》，發(fā)表學(xué)術(shù)論文十多篇。
　　Liu Junru, an associate professor at Beijing Language and Culture University, engaged in teaching and research of Chinese literature and culture for long, and taught Chinese language and culture at Murray State University in the United States in 2009. The main works include: Modern Stylistic Writing, A Kaleidoscope of Chinese Culture (co-author), Chinese Foods and more than ten academic essays.