本文選題：山西面食名稱 + 歷史特點(diǎn)��； 參考：《西安外國語大學(xué)》2013年碩士論文

【摘要】：地域的飲食名稱往往能反映地域的文化特征，飲食名稱中折射的飲食文化，是社會(huì)文化的一個(gè)重要組成部分。山西地處黃河中游，是世界上最早最大的農(nóng)業(yè)起源中心之一，也是中國面食文化的重要地域代表，其歷史之悠久，內(nèi)涵之豐富，積淀之深厚令世人矚目。山西以小雜糧為主的面食文化在全國獨(dú)樹一幟，面食的名稱體現(xiàn)了山西各地的社會(huì)文化風(fēng)貌。本文以山西面食名稱為研究對象，從文化的角度解讀山西面食名稱的特征和意義。 山西面食文化歷史悠久，根據(jù)出土文物的研究山西面食的萌芽可以追溯到新石器時(shí)代，春秋時(shí)期面食記載出現(xiàn)，，到兩漢魏晉時(shí)期面食的種類大大豐富，經(jīng)過唐宋兩朝的繁榮，到元明清時(shí)期山西面食發(fā)展至鼎盛時(shí)期。悠久的面食發(fā)展史呈現(xiàn)出獨(dú)特的面食文化特征，表現(xiàn)為面食原料的多樣性、制作技藝的多樣化和無明顯主副食之分的特點(diǎn)，而這些特點(diǎn)無不以獨(dú)特的自然環(huán)境、歷史因素、人文因素和文化因素為依托。山西面食文化的特點(diǎn)和形成因素在山西面食名稱中具有充分的體現(xiàn)。 從詞匯分析的角度看，山西面食名稱多以復(fù)合式的形式出現(xiàn)，主要有偏正式、動(dòng)賓式和附加式的“子”字尾和“圪”字頭為主，而“子”字尾的名稱往往可以轉(zhuǎn)化成ABB/AAB的形式，這兩種名稱在山西面食中大量使用，是“異名同體”的主要形式。山西面食名稱還與山西方言息息相關(guān)，從詞匯上看，主要表現(xiàn)為“圪”字在命名中的使用。山西面食名稱的詞匯特征是山西面食文化特征的重要反映，面食名稱的背后蘊(yùn)含著豐富的文化意義，表現(xiàn)為山西面食名稱中寫實(shí)和寫意兩種審美情趣、面食名稱背后的歷史典故和民間故事還有面食名稱在節(jié)俗禮俗中的象征意義和文化體現(xiàn)。 山西面食以及面食名稱在發(fā)展中面臨著許多問題和困難，具體為：重視程度不夠、規(guī)范化程度不夠和宣傳力度不夠。針對這些問題，筆者認(rèn)為應(yīng)該從以下幾個(gè)方面解決：一是對面食名稱進(jìn)行規(guī)范化；二是舉辦全方位、多層次的面食文化節(jié)；三是創(chuàng)辦相關(guān)的網(wǎng)絡(luò)、報(bào)刊、雜志，編輯書籍；四是與旅游業(yè)相結(jié)合。
[Abstract]:The diet name of the region can often reflect the cultural characteristics of the region, and the dietary culture reflected in the diet name is an important part of the social culture. Shanxi, located in the middle reaches of the Yellow River, is one of the earliest agricultural origin centers in the world, and also an important regional representative of Chinese noodle food culture. Its long history, rich connotation and profound accumulation have attracted the attention of the world. The pasta culture in Shanxi is unique in China. The name of pasta reflects the social and cultural features of Shanxi. In this paper, Shanxi pasta name as the research object, from the perspective of cultural interpretation of Shanxi pasta name characteristics and significance. Shanxi pasta culture has a long history. According to the research of unearthed cultural relics, the germination of Shanxi noodle food can be traced back to the Neolithic Age, the Spring and Autumn period pasta records appeared, until the Han Dynasty, Wei and Jin dynasties, the variety of pasta was greatly enriched, and after the prosperity of Tang and Song dynasties, To the Yuan, Ming and Qing dynasties Shanxi pasta developed to the peak of the period. The long history of the development of pasta shows unique cultural characteristics of pasta, manifested in the diversity of pasta raw materials, the diversity of cooking techniques and the characteristics of no obvious difference between principal and secondary food, and these characteristics are all based on unique natural environment and historical factors. Humanistic factors and cultural factors rely on. The characteristics and forming factors of Shanxi noodle food culture are fully reflected in Shanxi pasta name. From the perspective of lexical analysis, the names of Shanxi pasta are mostly in the form of compound form, mainly in the form of partial formality, verb-object type and additional type of "Zi" and "GE", while the names of "Zi" end can often be transformed into the form of ABB/AAB. These two names are widely used in Shanxi pasta, and are the main form of synonymy. Shanxi noodle name is also closely related to Shanxi dialect. From the lexical point of view, the word "GE" is mainly used in naming. The lexical feature of Shanxi noodle name is an important reflection of Shanxi noodle culture. Behind the name of noodle food is rich cultural meaning, which is manifested in realistic and freehand brushwork in Shanxi noodle name. The historical allusions and folk stories behind the name of pasta, as well as the symbolic meaning and cultural embodiment of the name of pasta in customs and customs. Shanxi pasta and the name of pasta are facing many problems and difficulties in the development, such as: the degree of attention is not enough, the degree of standardization is not enough, and the propaganda is not enough. In view of these problems, the author thinks that the following aspects should be solved: first, to standardize the name of pasta; second, to hold all-directional and multi-level noodle food cultural festival; third, to establish relevant network, newspapers, magazines, and editing books; Fourth, combine with tourism.
【學(xué)位授予單位】：西安外國語大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2013
【分類號】：H13

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