生态视角下彝族的饮食文化研究  

Research on Yi People's Food Culture from the Ecological Perspective

作　　者：颜全己 YAN Quan-ji(College of History and Ethnic Culture,Guizhou University,Guiyang,550025,China)

机构地区：[1]贵州大学历史与民族文化学院,贵州贵阳550025

出　　处：《青岛农业大学学报（社会科学版）》2020年第4期87-90,共4页Journal of Qingdao Agricultural University(Social Science)

基　　金：国家社科基金重大项目“西南少数民族生态文化的文献采辑、研究与利用”(16ZDA156)。

摘　　要：饮食文化是各民族文化中的一个重要部分,彝族的饮食文化源远流长,其形成与之所生活的自然生态环境密切相关,是彝族人民为维持生理需求而不断探索创新的结晶.论文以生态民族学为观照,对彝族富有代表性的食物加以考察,分析彝族饮食文化与生态环境之间的关系,认为彝族的饮食文化包含着彝族人民顺应自然物性和发挥物尽其利的生态理念.在荞麦食品的制作、酒的酿造、肉食的加工、圆根的泡腌及使用过程中,人、自然、物三者内在链接,反映了彝族遵循生存规律的生态观.Food culture is an important part of the culture of various ethnic groups.The food culture of theYi people has a long history,and its development is closely related to the natural ecological environmentwhere they live.It is the crystallization of the continuous exploration and innovation of Yi people tomaintain their physiological needs.From the perspective of ecological ethnology,this paper examines therepresentative food of the Yi people,analyzes the relationship between the Yi people's food culture and theecological environment,and holds the view that the Yi people's food culture includes the Yi people'secological idea that Yi people conforms to the nature of nature and makes the best of things.In the process ofbuckwheat food production,wine brewing,meat processing,round root pickling and using,the internal links ofhuman,nature and objects reflect the ecological concept of the Yi people following the law of survival.

关 键 词：彝族 饮食文化 生态 

分 类 号：G122[文化科学]