山西民间三餐面食文化——山西面食文化研究系列之三  

The Folk Culture of Cooked Wheaten Food for Three Meals in Shanxi Province——The Third Part in a Series on Studying the Culture of Cooked Wheaten Food in Shanxi Province

作　　者：姚勤智[1] YAO Qin - zhi(Xinzhou Teachers University, Xinzhou 034000, Chin)

机构地区：[1]忻州师范学院,山西忻州034000

出　　处：《忻州师范学院学报》2017年第3期115-120,共6页Journal of Xinzhou Teachers University

基　　金：忻州师范学院院级专题研究项目(ZT201314)

摘　　要：山西面食文化研究系列主要从方言和民俗的角度对山西的面食文化给予挖掘和阐释。三餐最能看出山西人在面食文化当中体现出的智慧和聪明,山西人与面食的关系有如生命之伴随。这种饮食与人的完美的选择实在是自然之造化。文章揭示了山西面食的魅力,让世人了解山西人除了爱吃"醋"外,还能制作出这么多的面食精灵。山西的面食,无论是品种,还是工具或者浇头,其丰富程度是其他地区无法企及的,尤其是民间的面食品种,更是山西面食的源泉,山西人的聪明才智从面食制作中得到了充分的体现。As for the cooked wheaten food, Shanxi is the headstream in china with a history of thousands of years, where showing the various of traditional culture. It plays an important role to explore its quintessence in studying the cooking culture in Shanxi and even in China. The series of researches investigate and illustrate the culture of cooked wheaten food in Shanxi from both angles of the dialect and the folk custom. This paper mainly makes an inquiry into the folk culture of cooked wheaten food during the three meals in a day in Shanxi province.

关 键 词：山西 三餐 面食 文化 

分 类 号：K890[历史地理—民俗学]