【摘要】：我國(guó)地域遼闊,地理、生態(tài)環(huán)境等復(fù)雜多樣,在人們對(duì)于所處環(huán)境進(jìn)行適應(yīng)和改造的過(guò)程中,創(chuàng)造出各種獨(dú)具地方特色的民族文化。飲食文化是民族文化不可獲缺的一部分,甚至是民族文化最具特色的一部分,同時(shí)也是民族文化與其生態(tài)環(huán)境關(guān)系最為密切的部分。本文將飲食文化看作侗族文化事實(shí)體系中的重要組成部分,深入湘黔桂地區(qū)侗族社會(huì)去加以考察,侗族的飲食文化滲透到侗族社會(huì)生活的方方面面。本文基于這樣的思考,以侗族的飲食文化為研究對(duì)象,探討飲食文化與環(huán)境的關(guān)系問(wèn)題。本文的田野資料主要來(lái)源南部侗族區(qū),這里森林覆蓋率高,稻田面積廣,這些自然條件是侗族獨(dú)特飲食文化產(chǎn)生和形成的決定因素。此外,侗族人民傳承著先祖萬(wàn)物有靈和同宗共祖的原生信仰,在當(dāng)今仍然保持著淳樸的生活方式。可以說(shuō),傳統(tǒng)侗族飲食文化在侗族南部地區(qū)還比較完整的保存著。侗族飲食文化展現(xiàn)出侗族生態(tài)文化的基本特質(zhì),是生態(tài)環(huán)境應(yīng)對(duì)、適應(yīng)、利用的文化成果,體現(xiàn)了侗族謀求與自然和諧相處的方式、過(guò)程和結(jié)果。文章從侗族飲食的分類(lèi)、特點(diǎn)深入討論侗族飲食文化與自然環(huán)境和社會(huì)環(huán)境的適應(yīng)。同時(shí),侗族飲食文化對(duì)于家庭、社會(huì)和諧發(fā)展的促進(jìn)保護(hù)關(guān)系,包涵著對(duì)侗族歷史的記憶,對(duì)民俗的堅(jiān)守,對(duì)禁忌的把持,對(duì)社區(qū)交往的密切聯(lián)系。因此,可以通過(guò)對(duì)侗族飲食習(xí)俗研究,拓展與加深對(duì)侗族文化的了解與和尊重。我國(guó)的各民族飲食文化種類(lèi)多樣且特色鮮明,飲食也是國(guó)民經(jīng)濟(jì)的重要組成部分。本文為我國(guó)對(duì)包容與理解我國(guó)各民族傳統(tǒng)飲食文化的多樣性具有特定的提示價(jià)值。“民以食為天”,人類(lèi)最大的問(wèn)題就是飲食問(wèn)題,本文提供的研究資料與研究成果,對(duì)于彰顯這樣的理解具有特定的時(shí)代價(jià)值與意義。
[Abstract]:Our country has a vast territory, geography, ecological environment and other complex and diverse, in the process of people to adapt and transform the environment, create a variety of unique local characteristics of the national culture. Diet culture is an indispensable part of national culture, even the most characteristic part of national culture, and also the most closely related part of national culture and its ecological environment. This article regards the diet culture as an important part of the fact system of Dong nationality culture, and goes deep into the Dong society in Hunan, Guizhou and Guangxi to investigate, and the food culture of Dong nationality permeates into every aspect of Dong nationality's social life. Based on this thinking, this paper discusses the relationship between food culture and environment by taking the diet culture of Dong nationality as the research object. The field data in this paper mainly come from the Dong nationality area in the south, where the forest coverage rate is high and the paddy field area is wide. These natural conditions are the decisive factors for the emergence and formation of Dong nationality's unique diet culture. In addition, the Dong people inherit the original beliefs of the ancestors of animism and common ancestor, and still maintain a simple way of life. It can be said that the traditional Dong Diet Culture in the southern region of Dong is relatively intact. The catering culture of Dong nationality shows the basic characteristics of ecological culture of Dong nationality. It is the cultural achievement of ecological environment response, adaptation and utilization, which embodies the way, process and result of Dong nationality seeking harmony with nature. This paper discusses the adaptation of Dong nationality diet culture to natural environment and social environment from the classification and characteristics of Dong nationality diet. At the same time, the food culture of Dong nationality promotes and protects the relationship of promoting and protecting the harmonious development of the family and the society, including the memory of the history of Dong nationality, the clinging to folk custom, the control of taboo, and the close relation of community communication. Therefore, we can expand and deepen the understanding and respect of Dong culture through the study of Dong's eating customs. The national diet culture of our country is diverse and distinctive, and the diet is also an important part of the national economy. This paper is of special value for our country to understand the diversity of traditional diet culture of different nationalities in our country. "people take food as the sky", the biggest problem of mankind is the problem of diet. The research materials and research results provided in this paper have a special value and significance for such understanding.
【學(xué)位授予單位】：吉首大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類(lèi)號(hào)】：C95

【參考文獻(xiàn)】

相關(guān)期刊論文 前10條

1 聶志宇;;侗族飲食習(xí)俗特點(diǎn)及其形成的原因探究[J];中國(guó)民族博覽;2016年02期

2 彭兆榮;;品嘗:開(kāi)放的口味與封閉的道德[J];百色學(xué)院學(xué)報(bào);2015年05期

3 李河山;;淺析三江侗族腌酸魚(yú)的工藝研究[J];價(jià)值工程;2015年13期

4 焦愛(ài)霞;王艷杰;陳惠查;譚金玉;阮仁超;;貴州黎平縣侗族村寨香禾糯資源利用與保護(hù)現(xiàn)狀的考察[J];植物遺傳資源學(xué)報(bào);2015年01期

5 吳平;;全球重要農(nóng)業(yè)文化遺產(chǎn):稻魚(yú)鴨復(fù)合系統(tǒng)[J];原生態(tài)民族文化學(xué)刊;2014年01期

6 李相興;李炳芳;;云南哀牢山區(qū)巖村彝族傳統(tǒng)釀酒工藝調(diào)查與研究[J];安徽農(nóng)業(yè)科學(xué);2014年03期

7 向虹瑾;;文化的解釋:民族“志”的書(shū)寫(xiě)問(wèn)題[J];百色學(xué)院學(xué)報(bào);2013年04期

8 文珍;;黎族傳統(tǒng)飲食的文化解讀[J];民族論壇;2012年20期

9 吳存兵;吳君艷;田林雙;;談中國(guó)飲食文化與飲食產(chǎn)業(yè)的融合發(fā)展[J];商業(yè)時(shí)代;2012年25期

10 吳聲軍;馬國(guó)君;;清水江流域林木生產(chǎn)的社會(huì)控制研究[J];人文世界;2011年00期

相關(guān)碩士學(xué)位論文 前2條

1 龔偉;侗族酒文化研究[D];吉首大學(xué);2014年

2 黃安輝;壯族飲食文化研究[D];廣西師范大學(xué);2005年

，

本文編號(hào)：2278389