略论西夏饮食文化  

Study on the Dietary Culture of Tangut Dynasty

作　　者：刘朴兵[1] 

机构地区：[1]安阳师范学院历史系

出　　处：《西夏研究》2014年第2期8-15,共8页Xixia Research

基　　金：国家社科基金项目"大宋史视野下的饮食文化交流研究"(12BZS013)阶段性成果

摘　　要：西夏境内生活着党项、汉、吐蕃、回鹘等民族,其饮食文化具有多民族的特点。西夏的食物原料由肉乳、粮食、蔬果和盐等调味品组成,主副食烹饪方法多种多样,饮食器具种类众多,丝毫不亚于中原内地,材质以陶瓷为主。西夏的宫廷饮食已相当精美,强调安全可靠。中期以后,官僚贵族的饮食生活多以奢侈相尚,普通百姓的饮食比较简单,农民以粮食为主,蔬菜为辅,肉食较少;牧民则以肉乳为主,粮食为辅。The dietary culture of Tangut Dynasty presented multi - ethnic characteristics because many ethnic groups, such as the Tangut, Haft, Tibetan and Uighur lived together. The food raw materials included meat, milk, grains, fruits, vegetables, salt and other spices. The cookery of staple or non - staple food was various. The numerous types of dinnerware which were mainly ceramic, were no less than those of the Central Plains. The imperious diet was quite exquisite emphasizing the safety and reliability. The official and the noble sumptuously matched each other on dietary living after the middle time of Tan- gut Dynasty. The diet of the common people was quite simple. The food of the peasants mainly based on all kinds of grains supplemented by v and milk, supplemented by grains.

关 键 词：西夏 饮食文化 饮食习俗 

分 类 号：K892.25[历史地理—民俗学]