The Five Element theory in Chinese cooking

The Five Element theory in Chinese cooking

Some 3000 years ago in China, a scientific approach was formulated for cooking :
The basic rule was that the five flavors - sour, sweet, bitter, hot and salty - must be combined in a meal to achieve balance and harmony. Each of the elements neutralizes or counterbalances another element and each element creates a desire for another element.

This theory is actually fundamental to the Chinese health care system and the foundation of traditional Chinese medicine, which holds that bitter flavor relates to the heart, sour to the liver, sweet to the spleen, spicy to the lungs and salty to the kidneys.

Archival giclee print of my watercolor illustration.
Signed with pencil.
Printed on fine art " BFK Rives " hot-pressed paper, smooth surface, 140 lb, 100% cotton (acid free ), using archival pigment inks.

Size :

8"X10" :
The paper measures 8X10 inches (20,3 cm X 25,4 cm)

8 1/4" X 11 3/4":
The paper measures 8 1/4 inches X 11 3/4 inches (21 cm X 29,7 cm)
The image area fits in an 8 x 10 mat opening.

11" X 14":
The paper measures 11 X 14 inches ( 28 X 35,5 cm )

11.7" X 16.5":
The paper measures 11.7 inches X 16.5 inches ( 29,7 cm X 42 cm )
The image area fits in an 11 x 14 mat opening.

12" X 16":
The paper measures 12 X 16 inches ( 30,5 cm X 40,6 cm )

13"X17":
The paper measures 13" X 17" ( 33 cm X 43 cm )
The image area fits in a 12 x 16 mat opening.

Packaged with love and shipped flat in a protective cello sleeve with cardboard and a sturdy envelope.

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