饮食民俗与中医药食气味理论研究——以贵州为例  

Study on Dietary Folk Custom and Theory of Nature and Taste of Food and Drugs of Traditional Chinese Medicine——Take Guizhou as an Example

作　　者：黄书婷 李良松 曹峰 郭永胜 HUANG Shu-ting;LI Liang-song;CAO Feng;GUO Yong-sheng(School of Traditional Chinese Medicine Health Preservation,Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China;School of Chinese Classics,Beijing University of Chinese Medicine,Beijing 100029,China;School of Basic Medicine,Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China)

机构地区：[1]贵州中医药大学中医养生学院,贵阳550025 [2]北京中医药大学国学院,北京100029 [3]贵州中医药大学基础医学院,贵阳550025

出　　处：《中国调味品》2024年第9期215-220,共6页China Condiment

基　　金：贵州省高校人文社会科学研究项目资助(2024RW294):贵州传统饮食习俗及成因研究。

摘　　要：民以食为天,饮食民俗是社会生活的重要组成部分。中医历来注重“药食同源”学说,饮食民俗与中医药文化密切相关。中医药食气味理论是中医认识药食性用的核心理论与原创理论,贵州饮食民俗内涵凸显药食气味思想。通过中医药食气味理论的视域,阐述贵州饮食民俗文化的内涵:善嗜辣、喜用酸、爱饮酒、饮食茶、米为主等贵州特色饮食民俗,反映辛温调口欲而行气祛湿、味酸存食物而助胃消化、辛苦热流动气血并爽神、苦甘性寒解辛炙消腻滞、味甘平可口充饥养身等养生保健理念。Food is the first necessity of the people,and dietary folk custom is an important part of social life.Traditional Chinese medicine has always attached importance to the theory of“homology of medicine and food”.Dietary folk custom is closely related to traditional Chinese medicine culture.The theory of nature and taste of food and drugs of traditional Chinese medicine is the core and original theory of traditional Chinese medicine to understand the nature and usage of food and drugs.The connotation of Guizhou dietary folk custom highlights the idea of nature and taste of food and drugs.Through the perspective of the theory of nature and taste of food and drugs of traditional Chinese medicine,the connotation of Guizhou dietary folk custom is expounded:Guizhou's characteristic dietary customs,such as being fond of spiciness,using sourness,drinking alcohol,and consuming tea and rice,reflect the health and wellness concepts of conveying vital essence and clearing damp by regulating the appetite with a spicy and warm taste,promoting gastric digestion by storing food with a sour taste,promoting the flow of vital essence and blood and refreshing the mind by spiciness,bitterness and heat,relieving spicy heat and eliminating greasiness and stagnation by bitterness,sweetness and coldness,and satisfying hunger and nourishing the body with sweet and delicious taste.

关 键 词：中医 气味理论 贵州 饮食民俗 内涵阐释 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]