创造藏餐:青海果洛地区藏族饮食研究

Creating Tibetan Cuisine: An Investigation of Tibetan Food Culture in Qinghai

通过对青海藏族地区的人类学田野调查,进而分析藏族传统饮食习惯、以及‘藏餐’这一概念的创造与变化;探讨不同地区藏族餐饮的味道、制造与食用方法、原材料和新佐料如何影响藏族人眼中的藏餐特征。通过这一过程讨论饮食文化所带来的符号对藏族民族认同的不同影响。

Based on two - week research in Tibetan areas in Qinghai, this article examines the traditional eating habits of the Tibetan people, as well as the creation and change of the concept of Tibetan Cuisine, in a wider Chinese context. The article also examines how differing taste, production and consumption methods, traditional raw ingredients and modern adaptations affect how the changing concept of Tibetan cuisine is understood within the community. Through the discussion, the article analyzes how the semiotics of Tibetan dieta~ practices influence the changing ethnic identity of the Tibetan people.