“伏羲”与华夏饮食文明  

“Fuxi”and the Dietary Culture of China

作　　者：高启安[1] 

机构地区：[1]兰州商学院敦煌文化研究所,甘肃兰州730020

出　　处：《天水师范学院学报》2013年第4期1-4,共4页Journal of Tianshui Normal University

基　　金：国家社科基金规划项目"丝绸之路饮食文化研究"(11BZS075)阶段性成果

摘　　要："伏羲"又写作"庖牺","庖"即庖厨,"牺"即完整的动物,"庖牺"应即对饮食文明有贡献而名之的古圣人符号。伏羲对饮食文明的贡献,归结起来,有以下方面:发明了家居,居室内有了灶台、火塘,改变了"饥即求食,饱即弃馀"的饮食方式,有了一定的餐制;改进了狩猎和捕鱼的方法,使食原料从采集、狩猎到驯养以取给,对自然有了一定的支配力,饮食原料有了一定的保障,促进了生产力的发展,因此,号以"庖牺"。伏羲可谓华夏饮食文明的奠基者。＂Fuxi＂ is also written as ＂Paoxi＂. ＂Pao＂ means chef, ＂Xi＂ means integrated animal. ＂Paoxi＂ thus should be a symbol of a saint who had contributed to the dietary culture. Fuxi＇ s contribution to the dietary cuhure could be summarized as follows： Firstly, he invented the cooking stove and brought out dining system. Second, he improved the way of hunting and fishing, made it possible to change the wild animals into domesticated. Therefore, it is considered that Fuxi is the founder of Chinese dietary culture.

关 键 词：伏羲 华夏 饮食文明 

分 类 号：G09[文化科学]