本书以开创性的哲学视角对中华饮食文明中的"时令饮食理念""本味理论""阴阳平衡学说""五味调和思想"和"食疗养生体系"等五大核心板块进行了系统考察和梳理，并对一些诸如"食不厌精，脍不厌细""不时不食"以及"君子远庖厨"等传统概念的误读和曲解现象进行了细致的厘清和正名，从而在一定程度上弥补了多年来中国饮食哲学理论的缺失，为寻找中华饮食的元根文化提供了一个可供参考的新维度，建立起以"人之道"为本体的天之道、地之道、食之道、烹之道、味之道的美食哲学体系。
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