岭南疍民饮食文化及其旅游开发初探

Study on Diet Culture of Tangka and Tourism Development in Lingnan

疍民饮食文化深受水环境的影响,与陆上居民存在较大的差异,其食物结构经历了以水产为主到大米和水产品并重的过程,其中水产品在交换生活用品和食物方面具有决定作用。疍民还有生食水产品等习俗遗存,成为研究岭南古越族饮食文化的现实案例。在疍民饮食文化旅游开发中,应注意文化的原真性和体验性,寻求文化开发和保护的双赢。本文创新点在于,详尽地追溯了疍民饮食文化的历史,探讨其现实应用。

Since diet culture of Tangka is heavily influenced by the water environment, there is a big difference between onshore residents. Its main food structure has experienced from aquatic food to rice and fish, and aquatic food play an important role in the exchange of goods and food. Tangka still have custom of eating raw fish and other practices, becoming actual cases of ancient Yue ethnic diet culture in Lingnan. In the tourism development of Tangka diet culture, we should pay attention to authenticity and the experience of culture, seeking a winwin mode between culture development and protection.