川菜的审美文化研究

发布时间：2018-02-09 08:36

本文关键词： 川菜审美文化特点因素发展　出处：《四川师范大学》2014年硕士论文　论文类型：学位论文

【摘要】：俗语有云：“吃在中国，味在四川”。川菜作为我国四大菜系之一，在人们的饮食生活中占有重要地位。它已成为四川人的名片，遍布到世界各地。虽然川菜影响力颇大，但真正把川菜做好、做强、做大的却很少。根据现有的川菜研究资料来看，从历史文化、烹调技艺上研究的较多，，甚至多为纯粹的菜谱，即使有些研究从美学角度切入，也以川菜美学意义研究为主，而鲜有从审美文化入手对川菜的研究。本文主要从美学的角度以审美文化的理论来对川菜进行分析。川菜从产生到发展，经历了漫长的过程。在这个过程中，川菜形成了自己的特色而自成体系，特别是它的味型，种类繁多。随着社会的发展，人们的审美需求不断增加，川菜作为日常生活的一部分，逐渐受到人们的关注。人们不再仅仅把川菜作为满足人们口腹之欲的食品，更把它作为一门艺术来看待，使它成为了审美活动的物化产品。自然而然，川菜也就成为了审美文化研究的对象。在研究中，川菜不仅呈现出了文化特征，还呈现出了审美文化特征。同时，它还受到多方面因素的影响。但在审美文化研究过程中，川菜也呈现出一些问题，如文化价值的挖掘、文化投资的力度方面还不足。川菜要想在未来发展，还应做多方面的努力。本文对川菜审美文化的研究，主要是为了把川菜研究提高到美学的高度，让人们从不同角度去了解川菜，以引起人们对于川菜研究的重视，弥补川菜研究的不足。
[Abstract]:As the saying goes, "eat in China, taste in Sichuan." as one of the four major cuisine in China, Sichuan cuisine plays an important role in people's diet and life. It has become a business card of Sichuan people and has spread all over the world. Although Sichuan cuisine has a lot of influence, But there are very few people who really do Sichuan cuisine well, make it strong, and make it bigger. According to the existing research materials on Sichuan cuisine, there are more studies on history and culture, cooking techniques, or even pure recipes, even though some studies have been conducted from an aesthetic point of view. It also focuses on the aesthetic significance of Sichuan cuisine, but rarely studies Sichuan cuisine from the aesthetic culture. This paper mainly analyzes Sichuan cuisine from the perspective of aesthetics and culture. Sichuan cuisine has experienced a long process from its emergence to development. In this process, Sichuan cuisine has formed its own characteristics and formed its own system, especially its flavor type. With the development of society, people's aesthetic demand is increasing. Sichuan cuisine, as a part of daily life, has gradually attracted people's attention. People no longer just use Sichuan cuisine as food to satisfy people's appetites. It is also regarded as an art, making it a materialized product of aesthetic activities. Naturally, Sichuan cuisine has become the object of aesthetic culture research. In the research, Sichuan cuisine not only presents its cultural characteristics, At the same time, it is influenced by many factors. However, in the process of aesthetic culture research, Sichuan cuisine also presents some problems, such as the excavation of cultural value. The strength of cultural investment is not enough. If Sichuan cuisine wants to develop in the future, it should make many efforts. The purpose of this paper is to raise the research of Sichuan cuisine to the level of aesthetics, to make people understand Sichuan cuisine from different angles, to arouse people's attention to the study of Sichuan cuisine and to make up for the lack of research on Sichuan cuisine.
【学位授予单位】：四川师范大学
【学位级别】：硕士
【学位授予年份】：2014
【分类号】：B834

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