《先秦烹饪史料选注》是2021年中国商业出版社出版的图书。本书所辑为散见于先秦古籍中的饮食烹饪资料。这些古籍虽然不一定皆出自撰人的手笔，却多为弟子门人所编述；所反映的时代，大致是先秦。本书所选的古籍，以前人著录的作者时代为据，不别作考证。先秦之世，不见饮食烹饪的专著。这里所选注的，大致有三种类型：一种是直接叙述广大人民饮食状况，如《诗经》，或论辩引喻中涉及民间饮食的资料，如《孟子》《管子》《韩非子》。一种是有关君王贵族饮馔及其制度的资料，如《周礼·天官》《礼记》。另一种则是有关士大夫饮食制度的资料，如《论语·乡党》。仅从这些零散资料，已可窥见我国先秦时代的饮食思想、烹饪技术水平以及贵族、平民之间饮食方面的天壤差别。本书编委会由：刘万庆、刘昌润、陶文台、韩维钧、邱庞同、徐孝定、李曼农、曾纵野、黄、琳、李唯冰、辛鑫等人组成。
Selected Notes to the Historical Materials of Pre-Qin Cuisine was published by China Commercial Press in 2021. This book is composed of food and cooking materials scattered in ancient books of the pre-Qin Dynasty. Although these ancient books are not necessarily written by the author, they are mostly compiled by the disciples; The era reflected is roughly pre-Qin. The ancient books selected in this book are based on the age of the author described by the previous person, and need not be verified. In the pre-Qin era, there were no monographs on food and cooking. There are roughly three types of notes selected here: one is to directly describe the diet of the people, such as the Book of Songs, or the materials related to folk diet in the argumentation, such as Mencius, Guan Zi and Han Feizi. One is the information about the food and drink of kings and nobles and their systems, such as “Zhou Li · Tian Guan” and “Li Ji”. The other is about the diet system of scholar-bureaucrats, such as The Analects of Confucius · Xiangdang. Only from these scattered data, we can see the diet thought, cooking technology level and the differences between the aristocrats and the common people in the pre-Qin era. The editorial board of this book is composed of Liu Wanqing, Liu Changrun, Tao Wentai, Han Weijun, Qiu Pangtong, Xu Xiaoding, Li Mannong, Zeng Zongye, Huang, Lin, Li Weibing, Xin Xin, etc.

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