本文關(guān)鍵詞： 川菜 審美文化 特點 因素 發(fā)展　出處：《四川師范大學》2014年碩士論文　論文類型：學位論文

【摘要】：俗語有云：“吃在中國，味在四川”。川菜作為我國四大菜系之一，在人們的飲食生活中占有重要地位。它已成為四川人的名片，遍布到世界各地。雖然川菜影響力頗大，但真正把川菜做好、做強、做大的卻很少。根據(jù)現(xiàn)有的川菜研究資料來看，從歷史文化、烹調(diào)技藝上研究的較多，，甚至多為純粹的菜譜，即使有些研究從美學角度切入，也以川菜美學意義研究為主，而鮮有從審美文化入手對川菜的研究。 本文主要從美學的角度以審美文化的理論來對川菜進行分析。川菜從產(chǎn)生到發(fā)展，經(jīng)歷了漫長的過程。在這個過程中，川菜形成了自己的特色而自成體系，特別是它的味型，種類繁多。隨著社會的發(fā)展，人們的審美需求不斷增加，川菜作為日常生活的一部分，逐漸受到人們的關(guān)注。人們不再僅僅把川菜作為滿足人們口腹之欲的食品，更把它作為一門藝術(shù)來看待，使它成為了審美活動的物化產(chǎn)品。自然而然，川菜也就成為了審美文化研究的對象。在研究中，川菜不僅呈現(xiàn)出了文化特征，還呈現(xiàn)出了審美文化特征。同時，它還受到多方面因素的影響。但在審美文化研究過程中，川菜也呈現(xiàn)出一些問題，如文化價值的挖掘、文化投資的力度方面還不足。川菜要想在未來發(fā)展，還應做多方面的努力。 本文對川菜審美文化的研究，主要是為了把川菜研究提高到美學的高度，讓人們從不同角度去了解川菜，以引起人們對于川菜研究的重視，彌補川菜研究的不足。
[Abstract]:As the saying goes, "eat in China, taste in Sichuan." as one of the four major cuisine in China, Sichuan cuisine plays an important role in people's diet and life. It has become a business card of Sichuan people and has spread all over the world. Although Sichuan cuisine has a lot of influence, But there are very few people who really do Sichuan cuisine well, make it strong, and make it bigger. According to the existing research materials on Sichuan cuisine, there are more studies on history and culture, cooking techniques, or even pure recipes, even though some studies have been conducted from an aesthetic point of view. It also focuses on the aesthetic significance of Sichuan cuisine, but rarely studies Sichuan cuisine from the aesthetic culture. This paper mainly analyzes Sichuan cuisine from the perspective of aesthetics and culture. Sichuan cuisine has experienced a long process from its emergence to development. In this process, Sichuan cuisine has formed its own characteristics and formed its own system, especially its flavor type. With the development of society, people's aesthetic demand is increasing. Sichuan cuisine, as a part of daily life, has gradually attracted people's attention. People no longer just use Sichuan cuisine as food to satisfy people's appetites. It is also regarded as an art, making it a materialized product of aesthetic activities. Naturally, Sichuan cuisine has become the object of aesthetic culture research. In the research, Sichuan cuisine not only presents its cultural characteristics, At the same time, it is influenced by many factors. However, in the process of aesthetic culture research, Sichuan cuisine also presents some problems, such as the excavation of cultural value. The strength of cultural investment is not enough. If Sichuan cuisine wants to develop in the future, it should make many efforts. The purpose of this paper is to raise the research of Sichuan cuisine to the level of aesthetics, to make people understand Sichuan cuisine from different angles, to arouse people's attention to the study of Sichuan cuisine and to make up for the lack of research on Sichuan cuisine.
【學位授予單位】：四川師范大學
【學位級別】：碩士
【學位授予年份】：2014
【分類號】：B834

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