恩施油茶汤的饮食人类学探析  

An Analysis of Enshi Camellia Soup from the Perspective of Dietary Anthropology

作　　者：黄小殊 HUANG Xiaoshu(School of Ethnology and Sociology of Hubei University for Natonalities,Enshi 445000,China)

机构地区：[1]湖北民族大学民族学与社会学学院,湖北恩施445000

出　　处：《食品安全导刊》2021年第31期125-127,133,共4页China Food Safety Magazine

摘　　要：在饮食人类学的研究视域中,中国茶文化是一个重要研究领域。作为土家族、苗、侗、瑶等少数民族为适应环境而创造的特色饮食,油茶汤至今仍在当地日常生活中占有重要地位。本文以湖北恩施地区油茶汤为主要研究对象,探析其起源、制作和价值,从饮食人类学的角度进行审视和思考,并尝试提出发展对策,以期促进油茶汤特色饮食文化的传承与保护。In the research field of dietary anthropology,Chinese tea culture is an important research field.As a special diet created by the Tujia,Miao,Dong,Yao and other ethnic minorities to adapt to the environment,Camellia oleifera soup still occupies an important position in local daily life.This article takes Camellia oleifera soup in Enshi,Hubei Province as the main research object,analyzes its origin,production and value,examines and thinks from the perspective of dietary anthropology,and tries to put forward development countermeasures in order to promote the inheritance and protection of the characteristic food culture of Camellia oleifera soup.

关 键 词：饮食人类学 恩施地区 油茶汤 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程] TS971[轻工技术与工程—食品科学与工程]