川西各民族饮食文化研究

【作者】 蒋英

【关键词】 川西民族 饮食文化 交流 变迁

【外文关键词】 Western Sichuan nationalities food culture exchange change

【导师姓名】徐万邦

【学位名称】博士

【学位年度】2010

【学位授予单位】暂无

【所属分类】K892.25

【录入时间】2010-01-01

【全文挂接】 知网挂接 万方挂接 读秀挂接

【摘要】观、烹饪观、烹饪技巧、食疗理论及宗教信仰、节日习俗、艺术审美等精神领域。在人类社会发展中,饮食文化必会与人类相伴始终,它永远不会脱离人类的文化和生活,只要人类生生不息,饮食文化也将生生不息。不管从时间的层面,还是从空间的层面看,饮食文化都具有历史性、地域性、民族性、传承性、变异性,这些特性也决定了饮食文化会在发展中不断交流传播并发生变迁。中国的饮食文化在漫长的历史发展中伴随着中华文明的发展不断积淀,形成了独具特色的传统,特别是代表汉族饮食文化大成的各个地方菜系,已经成为中华饮食发展的主要支柱。但是,我们不能忘记中国传统的饮食文化主要是由占人口90%以上的汉民族和55个少数民族共同构建的,正是由于历史上在中华大地生存和繁衍的不同民族的饮食文化相互交流和借鉴,中国饮食文化才能不断发展完善,于今蔚为大观。川西地区是古蜀故地,自古以来就是少数民族聚居地。而川西民族(包括少数民族和汉族)的饮食文化,作为中国饮食文化的重要组成部分,是研究民族文化的重要方面。历史上川西民族地区中的民族流动和更替十分频繁,经过长期的发展,川西地区成了藏族、彝族、羌族的重要聚居地或主要聚居地。从历史视角看,川西少数民族饮食文化的形成发展,主要受经济与地理环境的制约,受生产力发展水平和文化素质的影响。在生产力发展水平较为低下的历史条件下,地理环境往往对饮食文化的发展起着主导作用。而不管是在主食、副食,还是饮料及饮食风俗上,川西少数民族都有自己独特的饮食文化。随着社会经济的发展以及各民族大杂居、小聚居分布格局的形成,在与其他各族的交流中,尤其是与汉族饮食文化的频繁交流中,川西各少数民族的饮食文化发生了较大变化。特别是起源并发展于成都并享誉世界的川菜饮食文化在长期的历史发展中不可避免地会与周围的少数民族发生交流,这种交流使得少数民族饮食文化的因子进入汉族的生活,也使更具有普适性的汉族饮食文化深刻地影响了少数民族饮食文化。这是值得民族学者加以重视和研究的。目前我国研究饮食文化的专著和书籍繁多,‘以猎奇为目的研究少数民族饮食文化的亦不少见。但从民族学的角度,专门以少数民族与具有特色的汉族地方饮食文化的交流为研究对象的还较少。本文就是从川西少数民族与以川菜为代表的汉族饮食文化交流和变迁的角度,运用民族学、人类学、社会学、历史学、经济学等学科的一些理论和方法,研究在现代社会背景下,民族间饮食文化的交流和变迁,进而探讨在现代社会发展中如何保护和传承民族传统饮食文化,并使之不断创新发展。本文分为六大部分。导论主要是介绍研究源起,相关研究综述以及所运用的研究理论和研究方法,并对文中的一些概念作出界定。第一章“川西地区主要少数民族饮食文化交流与变迁”在总结川西藏族、彝族、羌族、回族、蒙古族的传统饮食文化同时,论述了它们在当代社会的发展变迁情况,分析了民族饮食文化交流的具体表现,说明川西少数民族的饮食文化受现代饮食结构及饮食观念的巨大影响。第二章“成都饮食文化的交流与融汇”,主要论述了立足于成都的川菜菜系的形成发展,及成都饮食文化的特色,并结合独具特色的成都客家饮食文化和藏族、回族等饮食文化在成都的表现和变化,说明了不同民族、不同民系饮食文化在成都的融汇是饮食文化交流的必然结果。第三章“川西民族饮食文化交流与变迁解析”主要以民族学、人类学的方法和理论论述了饮食文化的社会功能,解析了饮食文化交流的诸要素。第四章“传统民族饮食文化的现实价值”,主要探讨了在现代社会经济飞速发展的情况下,怎样保护与发展传统民族饮食文化,特别是利用与旅游业、影视传媒业、图书出版业相结合的发展,利用保护非物质文化遗产的契机,在创新中继承和发展我们的传统饮食文化。最后的结论是：川西民族饮食文化的交流和发展是一个长期的历史发展过程,是川西民族文化交流和发展不可忽视的重要一环,不仅对少数民族的饮食进步具有重要作用,对川菜系饮食文化的形成有重要贡献,也对中华饮食文化发展具有不可忽视的贡献,更是对中华民族多元一体文化的形成作出了重要贡献。...

【外文摘要】Diet is the primary material base of mankind's survival and development, and only humans become eating into a culture. In the long history, people extend the scope of diet, but also make the diet culture encompasses a broad meaning, including the development of food sources, expansion of foodstuffs, food selection and processing, the invention and production of eating utensils, the color, smell, taste, shape of food and other physical areas, it also includes the concept of diet, cooking concept, cooking techniques, dietetic therapeutic theories forming in the various dietary practice and activities, and religious beliefs, holiday consuetude, art and other spiritual and aesthetic areas. With human social development, food culture will always accompany with humans, it will never be divorced from human culture and living. From the perspective of time and space, food culture has historic, regional, national, successive, variable characteristics. These characteristics also determine food culture will endlessly exchange and change in the process of culture development.Chinese food culture has accumulated to form a unique cultural tradition in several thousand years of history along with the continuous development of Chinese civilization. Particularly, those representational local cuisines of the Han food culture have become the main pillar in the development of Chinese catering culture. However, we can not forget that the traditional Chinese food culture is mainly built by the Han people (more than 90% of the population) and 55 ethnic minority groups. Because different nationalities surviving and reproducing in the land of China interact and learn from each other on the food culture, the Chinese food culture continually develop and improve.Western Sichuan is the cradle of the ancient Shu, and is dwelled by the minorities since ancient times. The food culture of the Western Sichuan peoples (including minorities and the Han) as an integral part of Chinese food culture is an important aspect of national culture study. In history, minorities of Western Sichuan flow and migrate very frequently, after a long-term development, and now Western Sichuan became a habitation being made up of Tibetan, Yi, Qiang and other minorities. From a historical perspective, the formation and development of the minorities'food culture of Western Sichuan mainly is influenced by social, economic, geographical environment and the developmental level of productive forces and cultural quality. When the development of productive forces is the low level, geographical environment often plays a leading role for food culture development.Regardless of the staple food, non-staple food, or drink, the Western Sichuan minorities have their own unique food culture. With the development of society and economy, as well as all ethnic groups living together, the food culture of Western Sichuan minorities has taken place in a larger change in exchange with other ethnic groups, particularly with the Han on food culture. In particular, the world-renowned Sichuan food culture coming of and developing in Chengdu will inevitably exchange with the surrounding ethnic minorities in the long history. Such exchanges would make the factors of ethnic minorities'food culture into the Han people's lives, in the same time make the food culture of Han strongly influenced the food culture of minorities. This is to be worthy of attention and research for ethnologists.At present, there are many research monographs and books on food culture in China, including the studies on minorities' food culture for the purpose of seeking novelty. But from the perspective of ethnology, the study specifically aimed at the exchange of distinctive food culture between minorities and the Han is also less. From perspective of cultural exchange and changes in dietary between Western Sichuan minorities and the Han, using the theory and method of ethnology, anthropology, sociology, history, economics and other discipl...