本文選題：徽菜名稱 + 語言特征　； 參考：《安徽大學(xué)》2013年碩士論文

【摘要】：徽菜是中國八大菜系之一,傳統(tǒng)的徽菜曾經(jīng)享譽全國,這和當(dāng)時安徽經(jīng)濟的發(fā)展、徽商的興盛是分不開的。新型徽菜是在傳統(tǒng)徽菜的基礎(chǔ)上繼承和發(fā)展的,具有時代創(chuàng)新性和更強的包容性。目前,對于徽菜的歷史文化、發(fā)展轉(zhuǎn)型、制作工藝都有比較系統(tǒng)的研究�；詹嗣Q是徽菜的一部分,徽菜的研究應(yīng)當(dāng)包括其名稱的研究,徽菜的標(biāo)準(zhǔn)化也應(yīng)當(dāng)包括其名稱的標(biāo)準(zhǔn)化。所以,徽菜名稱有研究的必要。徽菜名稱是一種語言符號,是一種在實際應(yīng)用中的語言形式。這種語言形式不僅有著內(nèi)部的語言特征還和安徽的地域文化有著密切的聯(lián)系。本文是在徽菜菜譜、網(wǎng)絡(luò)調(diào)查、實地調(diào)查的語料基礎(chǔ)上,運用語言和文化的相關(guān)理論和知識,對徽菜名稱進行較全面的研究,描述了徽菜名稱的語言學(xué)特征,考察并粗略分析了徽菜名稱的文化內(nèi)蘊。全文共分七章,內(nèi)容概述如下： 第一章是緒論。綜述了菜肴名稱和徽菜名稱的研究現(xiàn)狀：介紹了本文研究的預(yù)期目標(biāo)、語料來源和研究方法。 第二章是對徽菜概況的一些介紹。分別介紹了徽菜的起源、流派和特點,并結(jié)合隨機調(diào)查對徽菜的現(xiàn)狀做進一步的了解并解釋現(xiàn)狀產(chǎn)生的原因。 第三章是對徽菜名稱的語言學(xué)分析。從名稱的整體長度和平仄搭配來描述徽菜名稱的語音特征；分析徽菜名稱中的詞匯來源與我們?nèi)粘Ｊ褂玫哪男┓矫�；從語法結(jié)構(gòu)的幾種形式出發(fā),描述了徽菜名稱的結(jié)構(gòu)特征；對徽菜名稱的修辭手法及其運用效果進行分析。 第四章簡要分析了徽菜名稱的命名理據(jù)。從用原料命名、用制作方法命名和用數(shù)字命名來說明徽菜名稱追求形式簡潔的命名理據(jù)；從用自然山水命名、用行政區(qū)域命名和用酒店菜館命名來說明徽菜名稱注意凸顯地域的命名理據(jù)；從用顏色命名、用形狀命名和用愿望命名來說明徽菜名稱重視形象美感的命名理據(jù)；最后是從用歷史人物命名和用神話傳說人物命名來說明徽菜名稱反映歷史文化的命名理據(jù)。 第五章是對徽菜名稱的文化分析。從徽菜名稱中豐富的原料名稱和調(diào)料名稱考察安徽飲食文化的物質(zhì)層面；從徽菜名稱中體現(xiàn)的養(yǎng)生之道、“純、倔、變”的性格和名人軼事三方面考察安徽飲食文化的精神層面。 第六章是對徽菜名稱在實際運用中出現(xiàn)的失范現(xiàn)象提出規(guī)范建議并簡述徽菜名稱規(guī)范的意義。 第七章是結(jié)語。對本文的研究進行總結(jié)并簡要提出未來需要做的研究內(nèi)容。
[Abstract]:Huizhou cuisine is one of the eight major Chinese cuisines. The traditional Huizhou cuisine has been known all over the country. This is inseparable from the development of Anhui economy and the prosperity of Huizhou merchants. The new type of Huizhou cuisine is inherited and developed on the basis of traditional Huizhou cuisine. It has a new era of innovation and greater inclusiveness. At present, the history and culture of Huizhou cuisine, the transformation of development and production technology. The name of Huizhou cuisine should include the study of its name. The standardization of Huizhou should also include the standardization of its name. Therefore, the name of Huizhou cuisine is necessary. The name of Huizhou is a language symbol, a language form in practical application. This language form is not a form of language. Only the internal language features are closely related to the regional culture of Anhui. On the basis of the Huizhou cuisine menu, network investigation and field investigation, this paper makes a comprehensive study on the name of Huizhou cuisine by using the related theories and knowledge of language and culture, describes the linguistic features of the name of Huizhou cuisine, inspects and roughly analyzes the characteristics of the name of Huizhou cuisine. The cultural connotation of the name of Anhui cuisine is divided into seven chapters, which are summarized as follows:
The first chapter is the introduction. It summarizes the research status of dishes names and Anhui cuisine names: introduces the expected objectives, corpus sources and research methods.
The second chapter is some introduction to the general situation of Huizhou cuisine. It introduces the origin, school and characteristics of Huizhou cuisine, and makes a further understanding of the present situation of Huizhou cuisine with random investigation and explains the causes of the present situation.
The third chapter is a linguistic analysis of the name of Huizhou cuisine. It describes the phonetic characteristics of the name of Huizhou cuisine from the overall length of the name and the collocation of the level and oblique tones; analyses the source of the vocabulary in the name of the Huizhou cuisine and what aspects of our daily use; from several forms of grammatical structure, it describes the structural features of the name of the Huizhou dish, and the rhetoric of the name of the Huizhou cuisine. The method and its application effect are analyzed.
The fourth chapter gives a brief analysis of the naming rationale of the name of Huizhou cuisine. From the naming of raw materials, naming with the method of making and using digital naming to explain the concise name of the name of Huizhou cuisine, the naming of the name of the Ming Hui dish is highlighted by the name of the natural landscape, the name of the administrative region and the name of the hotel restaurant. Naming the name with the shape and using the desire to name the name of the name of the Huizhou dish, which is named after the name of the historical characters and the naming of the mythological characters to illustrate the naming of the history and culture of the Huizhou cuisine.
The fifth chapter is the cultural analysis of the name of the Huizhou cuisine. From the rich material name and seasoning name of the name of the Huizhou cuisine, the material level of the Anhui diet culture is examined. The spiritual level of Anhui diet culture is examined from the three aspects of the culture of the name of the Huizhou cuisine, "pure, stubborn, changing" character and the anecdote of celebrities.
The sixth chapter is about the anomie phenomenon of the name of Anhui cuisine in the actual application, and puts forward normative suggestions and briefly describes the significance of the name standardization of Anhui cuisine.
The seventh chapter is the conclusion. It summarizes the research in this paper and briefly puts forward the research contents that need to be done in the future.
【學(xué)位授予單位】：安徽大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2013
【分類號】：H136

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