A Lecture on Chinese Culinary Culture Was Delivered

On February 17, 2026, as part of Chinese Studies Week, Yerzhan Abdiraiymuly Kerimbayev, Deputy Head of the Department of Chinese Studies for Academic, Methodological, and Educational Affairs, delivered an informative lecture for students entitled “舌尖上的中国 — China on the Tip of the Tongue,” dedicated to Chinese culinary culture and dining traditions. This marked the continuation of the second day of the planned thematic week.

The culinary culture of the Chinese people is a unique phenomenon with a history spanning thousands of years and rooted in profound philosophical traditions. Chinese cuisine is not merely a way of preparing and consuming food; it represents a way of life, a tradition, and a form of social interaction.

In his lecture, Yerzhan Abdiraiymuly provided an engaging and comprehensive overview of the philosophical foundations of Chinese cuisine, regional characteristics of food culture across different provinces of China, dining etiquette, and traditional festive dishes. The lecture was of great educational value for students. The event concluded with a question-and-answer session, during which similarities and differences between Chinese and Kazakh national cuisines and food cultures were discussed.