本文選題：徽菜名稱 + 語言特征　； 參考：《安徽大學》2013年碩士論文

【摘要】：徽菜是中國八大菜系之一,傳統(tǒng)的徽菜曾經享譽全國,這和當時安徽經濟的發(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,徽菜的研究應當包括其名稱的研究,徽菜的標準化也應當包括其名稱的標準化。所以,徽菜名稱有研究的必要�；詹嗣Q是一種語言符號,是一種在實際應用中的語言形式。這種語言形式不僅有著內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、網絡調查、實地調查的語料基礎上,運用語言和文化的相關理論和知識,對徽菜名稱進行較全面的研究,描述了徽菜名稱的語言學特征,考察并粗略分析了徽菜名稱的文化內蘊。全文共分七章,內容概述如下： 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期目標、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,并結合隨機調查對徽菜的現(xiàn)狀做進一步的了解并解釋現(xiàn)狀產生的原因。 第三章是對徽菜名稱的語言學分析。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日常使用的哪些方面；從語法結構的幾種形式出發(fā),描述了徽菜名稱的結構特征；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。從用原料命名、用制作方法命名和用數字命名來說明徽菜名稱追求形式簡潔的命名理據；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；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；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。 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料名稱考察安徽飲食文化的物質層面；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。 第七章是結語。對本文的研究進行總結并簡要提出未來需要做的研究內容。
[Abstract]:Hui cuisine is one of the eight major Chinese cuisine. Traditional Hui cuisine was famous all over the country, which was inseparable from the economic development of Anhui at that time and the prosperity of Huizhou merchants. The new emblem dish is inherited and developed on the basis of traditional emblem dish, which is innovative and more inclusive. At present, there is a systematic study on the history, culture, development and transformation of Hui cuisine. The name of Huicai is a part of Huicai, and the study of its name should include the study of its name, and the standardization of its name should also be included in the standardization of its name. Therefore, it is necessary to study the name of Hui dish. Huicai name is a kind of language symbol and a kind of language form in practical application. This kind of language form not only has the internal language characteristic but also has the close relation with the Anhui regional culture. On the basis of the materials of Huicai recipe, network investigation and field investigation, this paper makes a comprehensive study on the name of Huicai by using the relevant theories and knowledge of language and culture, and describes the linguistic characteristics of the name of Huicai. Inspected and roughly analyzed the cultural connotation of the name of Huicai. The full text is divided into seven chapters, the content is summarized as follows: the first chapter is an introduction. The present situation of research on dish name and emblem dish name is reviewed. The expected goal, corpus source and research method of this paper are introduced. The second chapter is the introduction of the general situation of Hui dishes. The origin, genre and characteristics of Huicai were introduced respectively, and the present situation of Huicai was further understood and the reasons were explained by random investigation. The third chapter is the linguistic analysis of the name of Hui dish. This paper describes the phonological features of the name of Huicai from the overall length of the name and its matching, analyzes the source of the words in the name of Huicai and what aspects we use in our daily use, and describes the structural characteristics of the name of Huicai from several forms of grammatical structure. This paper analyzes the rhetoric of the name of Hui dish and its application effect. The fourth chapter briefly analyzes the naming motivation of the name of Huicai. In terms of naming with raw materials, naming with manufacturing methods and naming with numbers, the paper explains the naming motivation of the name of Hui Cai in the pursuit of simplicity; from the use of natural landscape naming, Using the name of the administrative region and the name of the hotel restaurant to explain the naming motivation to pay attention to the prominent region, from the color name, the shape name and the wish name to explain the naming motivation of the emblem dish name to attach importance to the image aesthetic feeling; Finally, it explains the naming motivation of the name of Huicai to reflect the history and culture from the naming of historical figures and mythical and legendary characters. The fifth chapter is the cultural analysis of the name of Hui dish. The material level of Anhui food culture is investigated from the rich raw material name and seasoning name in the name of Huicai, and the way of keeping healthy from the name of Hui dish, "pure, stubborn," The character of change and celebrity anecdotes examine the spiritual level of Anhui food culture. In the sixth chapter, the author puts forward some suggestions on the standard phenomenon of the name of Hui dish in practice and briefly describes the significance of the specification of the name of Hui dish. The seventh chapter is the conclusion. This paper summarizes the research and briefly puts forward the future research content.
【學位授予單位】：安徽大學
【學位級別】：碩士
【學位授予年份】：2013
【分類號】：H136

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