饮食、文化传承与流变——一个藏族农村社区的人类学田野调查

Food, Cultural Heritage and Variation: An Anthropological Field Study in a Tibetan Rural Community

饮食文化作为民族传统文化整体中的一个有机组成部分,其差异反映了文化的差异和民族的特性。不同民族对饮食的口味偏好,应该吃什么,不能吃什么,如何吃,怎样吃等饮食习俗的背后,除主要来自于地理环境的制约因素外,还有遗传学和不同民族体质差异的因素,以及宗教观念、民间禁忌、传统的思维定势等文化的因素。本文以藏族农村社区饮食结构和习俗为切入点,探讨在多元文化互动和现代化进程中西藏农村社区中所显现出来的传统文化与现代化关系问题。

Food culture is an integral part of the national cultural tradition as a whole. Its variance reflects the variance of cultures and national ethos. Different nations eat in different ways, and the difference of their tastes, their choice of foods, and their ways of cooking and eating foods are attributable not only to geographical and environmental constraints, but also to their genetic heritage, physiological characteristics, religious beliefs, taboos, and traditional modes of thinking. This paper uses food culture as a weave to cut into traditional Tibetan culture as it is exposed in Tibetan communties, and explores the relationship between Tibetan culture and modernization.