劉軍茹著的《中國飲食（英文版）（精）》為“
中華之美叢書”之一。
關於飲食，中國有一句流傳甚廣的俗語——“民
以食為天”，足見“喫”在中國人生活中的重要地位
。中國人重視喫，也會喫。到過中國的外國人，不僅
常常驚嘆於中國各地食品種類之繁多，而且更加艷羨
中國菜口味的變化多端。盡管各地菜肴的口味不同，
但“色香味”俱佳的菜品準則是一致的。講喫福的中
國人，在日常生活中處處體現著喫的樂趣、喫的悠閑
，追尋著中國人自己的“喫的藝術”。這種飲食文化
對於世界多元文化的影響已經遠遠超過了飲食本身。

Foreword
Origins of Foods
Traditional Foods
Foreign Foods
Eating Utensils and Eating Systems
Art of Chopsticks
Warm Dinner Parties
Eating Etiquettes
Foods and Eating Customs
Taste of Home Dishes
Eating during Festivals
Minority Ethnic Groups' Eating Habits
Drinking Tea and Drinking Wine
Chinese People's Fondness of Tea Drinking
Joy of Wine Drinking
Delicacies and Health
Harmony of Five Flavors
Culinary Art
Ways of Health Preservation
Eating Taboos
Eating around China
Local Dishes with Distinct Flavors
Snacks in the South, North, West and East
Comparison of Restaurants in Various Regions
Postscript: My Meal in a US Cafeteria