广东少数民族饮食文化特质及其影响研究  

The Characteristics and Effects of the National Minority’s Dietary Cultures in Guangdong

作　　者：蔡晓梅[1] 司徒尚纪[2] 

机构地区：[1]华南师范大学旅游管理系,广州510631 [2]中山大学城市与区域研究中心,广州510275

出　　处：《热带地理》2008年第2期187-192,共6页Tropical Geography

基　　金：国家自然科学基金资助项目(40271050)

摘　　要：壮、瑶、畲族是广东的世居少数民族,其饮食文化特质具有自身的独特性。壮族饮食结构以水稻为主,玉米、番薯和麦类为辅,副食品种包罗万象,饮料以酒为主;瑶族喜食糯米、山珍野味和油茶;畲族以玉米、番薯等五谷杂粮为主食,喜食黄米粿,喜饮三道茶。少数民族饮食文化随着经济的发展、地理环境的改变、社会文化的进步,某些饮食文化特质慢慢消失,但却通过一些隐性或显性的形式反映在作为强势的广府、潮汕、客家三大汉族饮食文化民系上。广东少数民族饮食文化和三大汉民系饮食文化相互影响,彼此交融,异中有同,同中有异,融而不合,各自又保留着原有主体饮食文化特质。There are three major national minorities living in Guangdong for generations, namely the Zhuang, Yao and She. Their dietary cultures have distinctive features. For the Zhuang dwellers, rice is the main diet, corn, sweet potato, wheat are the important supplement food, and wine is the staple drink; for the Yao dwellers, sticky ice, some venison and oil-tea are their favorite food in their daily life;for the She dwellers, the coarse cereals are the most ordinary food, glutinous millet is their favorite and tea is their favorite drink. However, with the economic development, the change of geographical environment, and the social-cultural improvement, some characteristics of the dietary cultures disappeared gradually in their own districts, but were still reflected in the dietary culture of the three main branches of the Han nationality in Guangdong, which are the Guangfu, the Chaoshan and the Hakka, through recessive or dominant form. In this article, some main conclusions are drawn： the dietary cultures of minority nationalities in Guangdong are interactive with those of the branches of the three Han nationality; they differ from each other, but have some common features; their basic cultural characteristic have been kept in their own way.

关 键 词：广东少数民族 饮食文化 特质 影响 

分 类 号：F590[经济管理—旅游管理]