西域饮食文化初探  

An Exploration of Cuisine in the Western Region

作　　者：贺菊莲[1] 

机构地区：[1]中国人民大学国学院,北京100872

出　　处：《新疆大学学报（哲学社会科学版）》2007年第4期73-78,共6页Journal of Xinjiang University(Philosophy and Social Sciences)

摘　　要：由西域各族人民共同创造的西域饮食文化是中华饮食文化,也是西域文化的重要组成部分,还是一种处于东西方文化交汇的多源发生、多维发展的中国地域文化。其特点是多元性与趋同性相结合;传承性与动态性相结合;通融性;并且宗教信仰饮食在西域饮食文化中占有重要地位。西域饮食文化蕴含丰富的生态文化。研究西域饮食文化可以促进对中国新疆古代社会生活的认识,有助于保护民俗文化,保护非物质文化遗产,促进旅游业的更好发展。Cuisine in the Western Region was jointly created by peoples of all nationalities in this area, and is a key component of the culture of the Western Region. It is characterized by a combination of plurality and similarity, inheritance and dy namism. What is more, religious beliefs played an important part in the food culture of the Western Region. A study of the cuisine in this place may promote a better understanding of ancient Xinjiang, help protect folk cultures and non-material culturai heritage, and help develop better tourism in west China.

关 键 词：西域 饮食文化 特点 意义 

分 类 号：K207[历史地理—历史学]