本文選題：西夏　切入點(diǎn)：黨項(xiàng)　出處：《南京師范大學(xué)》2012年碩士論文　論文類(lèi)型：學(xué)位論文

【摘要】：西夏飲食文化是西夏學(xué)重要的研究對(duì)象之一,本文從西夏飲食文化形成的背景、西夏的飲食原料、西夏飲食習(xí)俗以及西夏飲食文化的特點(diǎn)及影響等四個(gè)方面對(duì)西夏飲食文化進(jìn)行了較系統(tǒng)的研究和闡述。 本文首先從西夏的自然環(huán)境、民族構(gòu)成及對(duì)外交往等三個(gè)方面對(duì)西夏飲食文化形成的背景和原因進(jìn)行了具體分析,自然環(huán)境是西夏飲食文化形成的基礎(chǔ),民族構(gòu)成是西夏飲食文化形成的主體因素,西夏人的對(duì)外交往則進(jìn)一步豐富了西夏人的飲食文化。 在論述西夏自然地理環(huán)境的基礎(chǔ)上,對(duì)西夏與飲食有關(guān)的動(dòng)物資源和植物資源進(jìn)行了較全面、系統(tǒng)的論述,西夏的野生和畜牧動(dòng)物資源比同時(shí)期的中原地區(qū)豐富,為西夏人民提供了豐富的動(dòng)物原料；在建國(guó)前后,西夏地區(qū)的種植業(yè)也發(fā)展起來(lái),為西夏人民提供了多種植物原料。西夏地區(qū)的“二元飲食結(jié)構(gòu)”正是在上述基礎(chǔ)上發(fā)展起來(lái)。 西夏人的飲食習(xí)俗正是在以上的背景下和豐富的動(dòng)植物資源的基礎(chǔ)上,經(jīng)過(guò)長(zhǎng)期發(fā)展而逐漸形成的。西夏人已經(jīng)形成了一整套完善的谷物加工、食物烹飪及餐具使用的方法。西夏人的各種飲食活動(dòng)受到西夏各民族特有的生活習(xí)俗以及頻繁的政治、外交禮儀等影響,飲食活動(dòng)豐富多樣,功能各異。 西夏飲食文化既有同時(shí)代北方地區(qū)各民族飲食文化共有的特點(diǎn),亦有自己的特色。從谷物類(lèi)主食上看,西夏人主要糧食食品是餅,在使用動(dòng)物肉體時(shí)有割鮮而食的習(xí)慣,西夏人對(duì)水產(chǎn)品食用較少。西夏建國(guó)前后,其飲食文化快速發(fā)展,尤其是糧食谷物原料在人們飲食生活中占有越來(lái)越重要的地位,“二元飲食結(jié)構(gòu)”最終形成,西夏飲食對(duì)后世產(chǎn)生了深遠(yuǎn)的影響。
[Abstract]:Xixia Diet Culture is one of the important research objects in Xixia Science. This paper is based on the background of the formation of the Xixia Diet Culture, the raw materials of the Xixia Diet. The food culture of Xixia was systematically studied and expounded from four aspects: the customs of Xixia diet and the characteristics and influence of Xixia diet culture. In this paper, the background and causes of the formation of the Xixia diet culture are analyzed from the following three aspects: the natural environment, the national composition and the external communication. The natural environment is the foundation of the formation of the Xixia diet culture. Ethnic composition is the main factor of the formation of Xixia diet culture, and the external communication of Xixia people further enriched the Xixia diet culture. Based on the exposition of the natural geographical environment of Xixia, the animal and plant resources related to diet in Xixia were comprehensively discussed. The wild and livestock animal resources in Xixia were more abundant than those in Central Plains in the same period. Before and after the founding of the people, the planting industry in the Xixia region also developed and provided many kinds of plant raw materials for the people of Xixia. The "dual diet structure" in the Xixia region was developed on the basis of the above mentioned. Under the above background and on the basis of abundant animal and plant resources, the diet customs of Xixia people gradually formed through long-term development. The Xixia people have formed a set of perfect grain processing. The methods of food cooking and tableware use. All kinds of food activities of Xixia people are influenced by the unique living customs and frequent political and diplomatic etiquette of each nationality in Xixia. The eating activities are rich and varied and have different functions. The Xixia diet culture has its own characteristics as well as the common characteristics of the different nationalities in the northern region of the same era. From the grain staple food, the main food of the Xixia people is the cake, and they have the habit of eating fresh and fresh when using the animal flesh. Before and after the founding of the Western Xia Dynasty, the food culture developed rapidly, especially the grain raw materials played an increasingly important role in people's diet and life, and the "dual diet structure" was finally formed. The Xixia diet had a profound influence on later generations.
【學(xué)位授予單位】：南京師范大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2012
【分類(lèi)號(hào)】：TS971;K246.3

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