美国华裔食谱书中的文化身份认同建构解读（1965-2018）
发布时间：2023-03-31 17:28
随着中国餐馆在美国的盛行,中餐食谱书的出版也慢慢逐渐兴起。从1911年第一本中餐食谱的出版至1965年这段时期,中餐食谱书内容局限于以炒杂碎、炒面等流行菜肴为主,其他菜肴也多为改良版的广东菜。然而,1965年美国新移民法的颁布使得大量的中国移民至美国,随后,1972年尼克松的历史性访华激起了美国大众对中国食物的兴趣。面对这一系列的社会变化,美国华裔作家也积极地在其食谱书中做出了许多相应的调整,而这些调整都是美国华裔作家们在构建其文化身份认同意愿的体现和努力的结果。本文以1965年到2018年这段期间由美国华裔所编著的食谱书为研究对象,主要采取文本分析法,旨在解读美国华裔作家们如何在积极应对变化和挑战的同时,不断地在中餐食谱书中构建其文化身份认同。本文主体部分共分为三章:第一章通过对比1965年以前出版的中餐食谱书,发现新时期华裔作家们通过调整其食谱书的封面和菜品来应对由于社会和政治变化所引起的餐饮变革,这不仅充分展现中国食物的独特性和多样性,也展示了中国与美国饮食文化的差异性;第二章论述华裔作家们通过提升食谱中的中餐形象以及引介中国历史和传统文化来应对美国大众对餐饮提出的许多新要求,如...
【文章页数】：76 页
【学位级别】：硕士
【文章目录】：
摘要
abstract
Acknowledgements
Introduction
Chapter One The Showcase of Distinctiveness and Diversities of Chinese Cuisine
1.1 Adjustments to the Covers of Chinese-food Cookbooks
1.1.1 Covers Featured by the English and Chinese Characters before
1.1.2 Covers Featured by the Distinctiveness of Chinese Cuisine after
1.2 Adjustments to the Dish Types of Chinese-food Cookbooks
1.2.1 Dish Types Featured by Trendy Dishes before
1.2.2 Dish Types Featured by Regional Dishes after
Chapter Two The Elimination of Negative Perceptions about Chinese Food and China
2.1 Adjustments to the Promotion of Positive Images of Chinese Food
2.1.1 The Authentic Image
2.1.1.1 The Definition of Authenticity
2.1.1.2 Striving for Authenticity of Chinese Dishes in Cookbooks
2.1.2 The Healthy Image
2.1.2.1 Demonstrating Healthiness of Chinese Dishes in Cookbooks
2.1.3 The Simple and Quick Image
2.1.3.1 Simplifying Chinese Cooking in Cookbooks
2.2 Adjustments to the Blend of Chinese History and Culture
Chapter Three The Conscious Reminiscence and Root-searching in Cookbooks
3.1 Memory and Identity
3.2 Adjustments to the Memoir and Mixed Memories throughout Cookbooks
3.2.1 Construction of A Collective Memory
3.2.2 Re-creation of the Taste of Home
3.3 Adjustments to the Conscious Root-searching in Cookbooks
3.3.1 Awakening to Inherit Chinese Culinary Culture
Conclusion
Works Cited
Appendix
本文编号：3775487
【文章页数】：76 页
【学位级别】：硕士
【文章目录】：
摘要
abstract
Acknowledgements
Introduction
Chapter One The Showcase of Distinctiveness and Diversities of Chinese Cuisine
1.1 Adjustments to the Covers of Chinese-food Cookbooks
1.1.1 Covers Featured by the English and Chinese Characters before
1.1.2 Covers Featured by the Distinctiveness of Chinese Cuisine after
1.2 Adjustments to the Dish Types of Chinese-food Cookbooks
1.2.1 Dish Types Featured by Trendy Dishes before
1.2.2 Dish Types Featured by Regional Dishes after
Chapter Two The Elimination of Negative Perceptions about Chinese Food and China
2.1 Adjustments to the Promotion of Positive Images of Chinese Food
2.1.1 The Authentic Image
2.1.1.1 The Definition of Authenticity
2.1.1.2 Striving for Authenticity of Chinese Dishes in Cookbooks
2.1.2 The Healthy Image
2.1.2.1 Demonstrating Healthiness of Chinese Dishes in Cookbooks
2.1.3 The Simple and Quick Image
2.1.3.1 Simplifying Chinese Cooking in Cookbooks
2.2 Adjustments to the Blend of Chinese History and Culture
Chapter Three The Conscious Reminiscence and Root-searching in Cookbooks
3.1 Memory and Identity
3.2 Adjustments to the Memoir and Mixed Memories throughout Cookbooks
3.2.1 Construction of A Collective Memory
3.2.2 Re-creation of the Taste of Home
3.3 Adjustments to the Conscious Root-searching in Cookbooks
3.3.1 Awakening to Inherit Chinese Culinary Culture
Conclusion
Works Cited
Appendix
本文编号：3775487
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