浅论闽北小菜代际传承的基础与动因

The Inheritance and Spread of Pickled Vegetables in the North Fujian

小菜,作为一类广泛存在于闽北农村的以腌渍、日晒、糟藏、烟熏等方法对蔬菜深加工而成的佐餐之菜,从古代延续千年而流传至今,与其已实际上成为以粮食种植业为主的传统农业的一个组成部分息息相关。"五口之家"作为相对独立的经营个体,对其发展与传播起了重要的传承作用,"男耕女织"的家庭内部分工模式赋予女性家庭主妇的重要角色为传承做出了重要的贡献,其吃苦耐劳勤俭持家的传统美德为传承提供了强劲的动力,而女性家庭代际传承与食俗文化的认同是小菜经久不衰的内在原因。

Pickled vegetables are produced by the process of pickling, insolation, storage in vinasse and smoke. They have a long history of over one thousand years for its association with traditional agriculture dominated by cereal crops farming, is An unity of ' five persons family' have played important roles in its inheritance. Woman usually act as housewife, their industrial virtue is the motivation of pickled vegetables, diets and customer are the internal cause of its enduring life.