中西酒文化比较  

Comparison of Wine Culture between China and the West

作　　者：杜莉[1] 

机构地区：[1]四川烹饪高等专科学校,四川成都610023

出　　处：《扬州大学烹饪学报》2004年第1期1-4,共4页Cuisine Journal of Yangzhou University

摘　　要：中国和西方的酒文化有较明显的差异:在酒的用料与品类上,中国最具特色、最著名的是用粮食酿造的粮食酒;西方则是用葡萄酿的葡萄酒。在酿造工艺上,中国讲究料、水、曲三者统一,采用固态、复式发酵法;西方以料为核心,采用液态、单式发酵法。在酒文化的核心上,中国视酒为工具,意不在酒;西方视酒为艺术品,意就在酒。造成这些差异的原因在于地理环境、物产、原料和生产方式、文化传统等的不同。China and the West have obviously different wine culture. As far as the used material and category for wine-making are concerned, the most characteristic and notable wine in China is made from corn, while in the West it is the wine made from grape. As to wine-making process, China adopts solid- state and duplex zymotechnics, paying attention to the unity of material, water and distiller's yeast, while the West adopts liquid-state and simplex zymotechnics, taking material as the core of the wine-making process. Looking into the core of wine culture, Chinese people consider wine as a tool and hide their real intention behind wine while the people in the West think of wine as an artwork and they have the direct intention of wine-drinking. These differences result from different geographic environment, materials, produce, means of production, cultural tradition and so on between China and the West.

关 键 词：中国 西方国家 酒文化 饮食文化 比较研究 

分 类 号：TS971[轻工技术与工程]