Foreword 1 ……………………………………………………………………………………………………………………… 3

Foreword 2 ……………………………………………………………………………………………………………………… 3

Introduction ……………………………………………………………………………………………………………………… 3

l. Overview

Aiming to make human and the earth healy eatology studies human-and-food relation, with the features of universality, popularity and practicabity. Eatology is part of science system, and it will produce a far-reaching impact on education system, books classification system, and administration system.

1. Eatology creation …………………………………………………………………………………………………………… 2

2. Eatology features …………………………………………………………………………………………………………… 8

3. Eatology system …………………………………………………………………………………………………………… 12

4. Influence of eatology creation ……………………………………………………………………………………… 21

ll. Food sources

The biological diversity of the nature has provided human with generous and diversified food origins, however, which are quite limited. Boundless demand will bring human disasters. Correspondingly, it would be getting worse that global food sources are not evenly used, and it would become increasingly prominent that environment, food and human contradict with one another.

1. Summary ……………………………………………………………………………………………………………………… 25

2. Ecological environment ………………………………………………………………………………………………… 29

3. Food chain …………………………………………………………………………………………………………………… 33

4.Food ……………………………………………………………………………………………………………………………… 36

5. Food elements ……………………………………………………………………………………………………………… 40

Ill.Eating industry

Eating industry is the biggest to human, with the proportion over 50% of human economy. The contradiction between food production efficiency and food quality hasn't been fully recognized. And the contradiction between eating industry efficiency and social efficiency is covered by its fragmentation. Therefore, it would be a new trend to do administration reform that nations could establish ministry of eating industry.

1. Summary ……………………………………………………………………………………………………………………… 45

2. Capture industry ………………………………………………………………………………………………………… 52

3. Crop farming ………………………………………………………………………………………………………………… 55

4. Livestock breeding ……………………………………………………………………………………………………… 60

5. Food industry ……………………………………………………………………………………………………………… 64

6. Food trading ………………………………………………………………………………………………………………… 69

7. Foreign eating industry ………………………………………………………………………………………………… 74

8. Food utensils industry ………………………………………………………………………………………………… 81

Eating Rights

Food Sovereignty for Sale Supermarkets are Undermining People's Control Over Food and Farming in Asia …………………………………………………………………………………………………………………………[Spain] Grain 72

Food sovereignty: Getting away from the capitalistic food system …………………………………………………………………………[Hong Kong]Hairong Yan & Hangying Chen 92

Civil Right and State Duty of the Right to Food…………………………………[China] Xiaodong Men 98

lV. Food

Varieties of food have met human physiological needs, as well conduced to enjoyment. But excessive pursuit of five-senses experience has diverged the food nature, and even threatened human health which is fundamental, and which can never be violated for food selection and production.

1. Summary ……………………………………………………………………………………………………………………… 84

2. Natural food ………………………………………………………………………………………………………………… 86

3. Industrial food ……………………………………………………………………………………………………………… 92

4. Cooked food ……………………………………………………………………………………………………………… 101

V. Food ingestion

Food ingestion is so common, and happens to everyone. But there hasn't been any theoretical system for scientific ingestion. If we can follow the rules of Six states and Nine propers, our health will be highly improved.

1. Summary …………………………………………………………………………………………………………… 105

2. Proper amount …………………………………………………………………………………………………………… 109

3. Proper species …………………………………………………………………………………………………………… 113

4. Proper frequency …………………………………………………………………………………………………………… 120

5. Proper temperature …………………………………………………………………………………………………………… 125

6. Proper speed ……………………………………………………………………………………………………………… 128

7. Proper order ……………………………………………………………………………………………………………… 131

8. Proper season …………………………………………………………………………………………………………… 134

9. Proper quality …………………………………………………………………………………………………………… 138

10. Right mood ……………………………………………………………………………………………………………… 140

11. Healthy eater …………………………………………………………………………………………………………… 143

VI. Digestion

Food digestion and absorption ensures human alive and healthy. The core of digestion is nutrition absorption and energy conversion. It will make food ingestion more scientificly resonable that haman can review digestion process, especially can recognise the function of excretion survey.

1. Summary ………………………………………………………………………………………………………………… 157

2. Appetite …………………………………………………………………………………………………………………… 159

3. Organs related to eating …………………………………………………………………………………………… 165

4. Conversion ………………………………………………………………………………………………………………… 172

5. Excretion ……………………………………………………………………………………………………………………… 177

6. Oriental digestion philosophy …………………………………………………………………………………… 183

VII. Eating diseases

It is eating, more than seeing a doctor that determines human health and longevity. The four popular diseases deriving from eating have always been threat to human. And in developed countries and some developing countries, over-ingestion disease has taken the lead in the damage to health, causing a death rate of over 50%.

1. Summary …………………………………………………………………………………………………………………… 189

2. Disease for starving …………………………………………………………………………………………………… 193

3. Disease for food preference ……………………………………………………………………………………… 196

4. Disease for over-ingestion ………………………………………………………………………………………… 204

5. Disease for polluted food ………………………………………………………………………………………… 211

VIII.Eating state

Eating state, a form of food culture takes an important part of human culture. It's featured with two sides. The positive one is eating virtue, while the negative is eating vice, the harm of which cant be tolerated anymore in nowadays.

1. Summary ………………………………………………………………………………………………………………… 217

2. Ingestion philosophy ………………………………………………………………………………………………… 220

3. Eating virtue ……………………………………………………………………………………………………………… 222

4. Eating vice ………………………………………………………………………………………………………………… 228

5. Food book ………………………………………………………………………………………………………………… 232

IX. Food aesthetic appreciation

Modern aesthetics theory doesn't include eating behavior. As paintings and sculptures matter visual aesthetic while music and songs are auditory aesthetic, eating human with five features of flashing, innumeral, universality, all senses, and duality.

1. Summary …………………………………………………………………………………………………………………… 241

2.Five-senses aestheti cappreciation ……………………………………………………………………………… 247

3. Appreclation process ………………………………………………………………………………………………… 251

4. Appreciation features ………………………………………………………………………………………………… 255

5. Food aesthetic appreciation in ancient China …………………………………………………………… 260

6. Gastrologist ……………………………………………………………………………………………………………… 264

X. Eating disasters

Eating disasters result from human eating behaviors with three major types of environmental disasters, ecological disasters, and latent disasters. They are so elusive to be detected Horribly, when eating disasters came to a larqe-scale outbreak, human would die out.

1. Summary …………………………………………………………………………………………………………………… 270

2. Environmental disasters ……………………………………………………………………………………………… 272

3. Ecological disasters …………………………………………………………………………………………………… 278

4. Latent disasters ………………………………………………………………………………………………………… 281

XI. Eating order

Eating order mirrors human civilization. The establishment of eatology will greatly enhance the construction process of eating order. The basics of eatablishing and completing eating oeders is to claim three major eating rights of human eating rights, crowd eating rights and single eating rights.

1. Summary …………………………………………………………………………………………………………………… 286

2. Eating rights ……………………………………………………………………………………………………………… 290

3. Eating morals ……………………………………………………………………………………………………………… 294

4. Eating laws ………………………………………………………………………………………………………………… 298

5. Eating education ………………………………………………………………………………………………………… 312

Appendix

professional terms …………………………………………………………………………………………………………… 319

major reterence …………………………………………………………………………………………………………… 323

Postscript ……………………………………………………………………………………………………………………… 327