摘要
饮食文化是傣族文化的重要组成部分,以双江拉祜族佤族布朗族傣族自治县傣族蘸水为研究对象,运用文字学、文献学、饮食人类学的方法,从蘸水历史简述及“蘸”“醮”“沾”字义辨析,从双江傣族蘸水原料及制作方法等几个方面展开研究,发现双江傣族蘸水制作原料丰富多样,技法古朴,遵循传统,具有保持本味、辅助主味,适应季节变化调整原料搭配等特点,而双江傣族嗜食蘸水与其生活在湿热河坝地区、“贵柔尚和”的民族特性以及“护生”的民族信仰有着千丝万缕的联系。
Food culture is an important part of the Dai culture.Within the framework of philology and anthropology,this paper studies the sauce of the Dai nationality in Shuangjiang from different aspects,such as the meaning of a series of characters with familiar form,the history of the sauce at issue,as well as its materials and methods.It is claimed that the sauce at issue is characterized by keeping the original taste and adjusting the mix of materials with the seasons.In essence,the Dai people in Shuangjiang are fond of sauce,which is closely related to their living area,gentle national character and life-respected national belief.
作者
俸俊馨
FENG Junxin(College of Liberal Arts,West Yunnan University,Lincang,Yunnan Province 677000)
出处
《楚雄师范学院学报》
2019年第5期1-5,共5页
Journal of Chuxiong Normal University
基金
“国门高校餐厅饮食文化建设实践研究”(项目编号YBKT2019021)
关键词
双江
傣族
蘸水
Shuangjiang
Dai nationality
sauce