The Director's Explanation Of The Documentary "Inheritance·New"

With the development of market economy and popular culture,as well as the rapid progress of society,people's life rhythm is accelerating,at the same time,life philosophy has also changed.The fast food economy has followed,coupled with the influence of the global economy,the traditional food culture has been impacted in terms of inheritance and innovation.As we all know,traditional food culture has rich cultural connotation and accumulation,and its inheritance should be combined with the development of modern food industry on the basis of maintaining cultural advantages and then innovating.However,the existing catering industry management and culinary technology education in our country generally have the phenomenon of supremacy of interests,emphasis on technological operations,and contempt for food culture.Under this background,the inheritance and innovation of traditional food culture encountered difficulties."Suiyuan Food List" is a dietary book by Qing Dynasty poet and gourmet Yuan Mei.It discusses ancient cooking techniques and north-south dishes in detail.It combines ancient cooking techniques with the chef's dietary practice and adds a summary.However,in the centuries of time,"Suiyuancai" was almost lost,and the dietary thoughts in "Suiyuan Food List" rarely known by people.In this film,chef Wang Chao and chef Zhou Jian who participated in the restoration of "Suiyuan cuisine" were selected as the main subjects.Zhu Yao,a professor at Nanjing University of Traditional Chinese Medicine and Zhao Weicun,general manager of Nanjing Zijinshan Tea Factory,were selected as the main subjects.Four cooking methods and production processes of "Suiyuan dishes" and traditional tea-making skills show their thinking on the food concept in "Suiyuan Food List" and the innovative practices carried out on the basis of inheritance;Ji Suiyuan's dishes,decoration styles,space layout,etc.,show the ways and methods for the five seasons Suiyuan to comprehensively enhance the consumer experience in the process of inheriting the traditional diet concept.With a view to let the audience and catering practitioners feel their attitude towards traditional culture,so as to reflect and think.This film puts the inheritance and innovation of food culture into three dimensions: consumers,food products and food companies.The layout of the film is developed through a progressive structure: the first five parts are a parallel structure,starting from the historical story of "Suiyuan Food List",elaborating the food culture concept contained therein;through the traditional four-course and traditional Yuhua tea system Tea skills to show how chef Wang Chao,chef Zhou Jian and Zhao Weicun inherited and innovated these ideas.The last part is to sublimate and explore how the catering company Five Seasons Suiyuan,in addition to the dishes,satisfies the consumer experience in multiple ways and is a successor of traditional food culture.The film adopts a documentary style and has a soothing rhythm;in the shooting technique,it takes into account both beauty and authenticity.At the same time,the film will explore the essence of the phenomenon,from the surface to the inside,aiming to explore the problems faced by the traditional food culture in the process of inheritance and innovation,thus causing deep thinking for catering practitioners.