饮食文化研究的基盘与体系——以中村乔《宋代的菜肴与食品》为个案  

Basis and Structure of the Study of Food Culture A Review of Song Dynasty Dishes and Foodstuffs by Nakamura Takasi

作　　者：关剑平[1] 

机构地区：[1]浙江树人大学人文学院副教授

出　　处：《饮食文化研究》2005年第3期3-9,共7页Dietetic Culture Research

摘　　要：中村乔先生从唐宋绘画的小品化缘于居住和生活的变化这一基本认识出发，在日本中国学界开拓了中国生活文化的研究领域，近二十年来尤其以研究中国饮食文化史著称。近著《宋代的菜肴与食品》是一部以宋代为核心、从技术传承展开研究的饮食文化史专著。从名物学的基本理论出发，在强调文献实证的同时，作为物质文化的研究也注重古今名称与实物之间的变迁，采取文化人类学的田野调查方法。Based on changes in the painted sketches of the Tang and Song periods that reflect variations in the modes of dwelling and daily life, Mr. Nakamura is a pioneer in the research field of Chinese. lifestyle culture in Japanese sinology. The author is widely known especially for his publications in the last two decades about the cultural history of Chinese food. His recent Songdai de caiyao yu shipin 宋代的菜肴与食品（Song Dynasty Dishes and Foodstuffs） is a monograph which examines the culture of eating and drinking in the Song period from the perspective of technical evolution. Starting with basic theories of nomenclature and concentrating on evidence in relevant sources, the author considers not only research on material culture but also puts weight on the evolution of the relationship between material objects and their ancient and modem designations while relying on cultural anthropology fieldwork.

关 键 词：中村乔 宋代 饮食文化 名物学 学术规范 饮食文化研究 食品 菜肴 饮食文化史 文化人类学 

分 类 号：TS971[轻工技术与工程] TS202.3