味道:关于食物的地方性知识

Taste: on Local Knowledge of Food

本研究试图对云南德宏景颇族的饮食文化进行解读,涉及群体内部、杂居的多民族之间、作为城市特色的民族餐厅等。认为跨文化语境中的"味道"可理解为特定族群关于食物的地方性知识,意即人们对本民族、本土的食物认知是一个有机系统,基于特定的物产食材、烹饪技能、进食方式、口味好尚、饮食禁忌、餐桌礼仪等内容共同构成的逻辑叙事。在群体共享的生活空间里,关于食物的地方性知识系统化地作用于人们的食生产、食生活。当居于异文化,该地方文化的持有者与实践者以碎片化的叙事,部分地运用地方性知识。

By the case study from minorities in Dehong Prefecture of Yunnan, particularly on Jingpo and their food culture, it was put in different contexts, like inside their ethnic group, between their neighbor ethnics, and exotic restaurants in modern cities. It thinks that the TASTE in the cross - cultural context can be explained as a local knowledge of food for particular group. Local food cognition is an organic system based on the local products, cooking skills, ways of serving and eating, flavor preference, food taboos, and table manners. All these elements are in its logical narrative. In the shared life circle, the food local knowledge does operation on people＇ s food production and consumption, completely as a system.