| 西域饮食文化初探 |
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| 引用本文： | 贺菊莲.西域饮食文化初探[J].新疆大学学报(社会科学版),2007,35(4):73-78. |
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| 作者姓名： | 贺菊莲 |
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| 作者单位： | 中国人民大学国学院 北京100872 |
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| 摘 要： | 由西域各族人民共同创造的西域饮食文化是中华饮食文化,也是西域文化的重要组成部分,还是一种处于东西方文化交汇的多源发生、多维发展的中国地域文化。其特点是多元性与趋同性相结合;传承性与动态性相结合;通融性;并且宗教信仰饮食在西域饮食文化中占有重要地位。西域饮食文化蕴含丰富的生态文化。研究西域饮食文化可以促进对中国新疆古代社会生活的认识,有助于保护民俗文化,保护非物质文化遗产,促进旅游业的更好发展。
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| 关 键 词： | 西域 饮食文化 特点 意义 |
| 文章编号： | 1000-2820(2007)04-0073-05 |
| 修稿时间： | 2007年3月26日 |
An Exploration of Cuisine in the Western Region |
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| HE Ju-lian.An Exploration of Cuisine in the Western Region[J].Journal of Xinjiang University,2007,35(4):73-78. |
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| Authors: | HE Ju-lian |
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| Abstract: | Cuisine in the Western Region was jointly created by peoples of all nationalities in this area,and is a key component of the culture of the Western Region.It is characterized by a combination of plurality and similarity,inheritance and dynamism.What is more,religious beliefs played an important part in the food culture of the Western Region.A study of the cuisine in this place may promote a better understanding of ancient Xinjiang,help protect folk cultures and non-material cultural heritage,and help develop better tourism in west China. |
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| Keywords: | Western Region food culture characteristics significance |
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