徽菜名称的语言和文化研究

发布时间：2018-06-13 17:52

本文选题：徽菜名称 + 语言特征　；参考：《安徽大学》2013年硕士论文

【摘要】：徽菜是中国八大菜系之一,传统的徽菜曾经享誉全国,这和当时安徽经济的发展、徽商的兴盛是分不开的。新型徽菜是在传统徽菜的基础上继承和发展的,具有时代创新性和更强的包容性。目前,对于徽菜的历史文化、发展转型、制作工艺都有比较系统的研究。徽菜名称是徽菜的一部分,徽菜的研究应当包括其名称的研究,徽菜的标准化也应当包括其名称的标准化。所以,徽菜名称有研究的必要。徽菜名称是一种语言符号,是一种在实际应用中的语言形式。这种语言形式不仅有着内部的语言特征还和安徽的地域文化有着密切的联系。本文是在徽菜菜谱、网络调查、实地调查的语料基础上,运用语言和文化的相关理论和知识,对徽菜名称进行较全面的研究,描述了徽菜名称的语言学特征,考察并粗略分析了徽菜名称的文化内蕴。全文共分七章,内容概述如下：第一章是绪论。综述了菜肴名称和徽菜名称的研究现状：介绍了本文研究的预期目标、语料来源和研究方法。第二章是对徽菜概况的一些介绍。分别介绍了徽菜的起源、流派和特点,并结合随机调查对徽菜的现状做进一步的了解并解释现状产生的原因。第三章是对徽菜名称的语言学分析。从名称的整体长度和平仄搭配来描述徽菜名称的语音特征；分析徽菜名称中的词汇来源与我们日常使用的哪些方面；从语法结构的几种形式出发,描述了徽菜名称的结构特征；对徽菜名称的修辞手法及其运用效果进行分析。第四章简要分析了徽菜名称的命名理据。从用原料命名、用制作方法命名和用数字命名来说明徽菜名称追求形式简洁的命名理据；从用自然山水命名、用行政区域命名和用酒店菜馆命名来说明徽菜名称注意凸显地域的命名理据；从用颜色命名、用形状命名和用愿望命名来说明徽菜名称重视形象美感的命名理据；最后是从用历史人物命名和用神话传说人物命名来说明徽菜名称反映历史文化的命名理据。第五章是对徽菜名称的文化分析。从徽菜名称中丰富的原料名称和调料名称考察安徽饮食文化的物质层面；从徽菜名称中体现的养生之道、“纯、倔、变”的性格和名人轶事三方面考察安徽饮食文化的精神层面。第六章是对徽菜名称在实际运用中出现的失范现象提出规范建议并简述徽菜名称规范的意义。第七章是结语。对本文的研究进行总结并简要提出未来需要做的研究内容。
[Abstract]:Huizhou cuisine is one of the eight major Chinese cuisines. The traditional Huizhou cuisine has been known all over the country. This is inseparable from the development of Anhui economy and the prosperity of Huizhou merchants. The new type of Huizhou cuisine is inherited and developed on the basis of traditional Huizhou cuisine. It has a new era of innovation and greater inclusiveness. At present, the history and culture of Huizhou cuisine, the transformation of development and production technology. The name of Huizhou cuisine should include the study of its name. The standardization of Huizhou should also include the standardization of its name. Therefore, the name of Huizhou cuisine is necessary. The name of Huizhou is a language symbol, a language form in practical application. This language form is not a form of language. Only the internal language features are closely related to the regional culture of Anhui. On the basis of the Huizhou cuisine menu, network investigation and field investigation, this paper makes a comprehensive study on the name of Huizhou cuisine by using the related theories and knowledge of language and culture, describes the linguistic features of the name of Huizhou cuisine, inspects and roughly analyzes the characteristics of the name of Huizhou cuisine. The cultural connotation of the name of Anhui cuisine is divided into seven chapters, which are summarized as follows:
The first chapter is the introduction. It summarizes the research status of dishes names and Anhui cuisine names: introduces the expected objectives, corpus sources and research methods.
The second chapter is some introduction to the general situation of Huizhou cuisine. It introduces the origin, school and characteristics of Huizhou cuisine, and makes a further understanding of the present situation of Huizhou cuisine with random investigation and explains the causes of the present situation.
The third chapter is a linguistic analysis of the name of Huizhou cuisine. It describes the phonetic characteristics of the name of Huizhou cuisine from the overall length of the name and the collocation of the level and oblique tones; analyses the source of the vocabulary in the name of the Huizhou cuisine and what aspects of our daily use; from several forms of grammatical structure, it describes the structural features of the name of the Huizhou dish, and the rhetoric of the name of the Huizhou cuisine. The method and its application effect are analyzed.
The fourth chapter gives a brief analysis of the naming rationale of the name of Huizhou cuisine. From the naming of raw materials, naming with the method of making and using digital naming to explain the concise name of the name of Huizhou cuisine, the naming of the name of the Ming Hui dish is highlighted by the name of the natural landscape, the name of the administrative region and the name of the hotel restaurant. Naming the name with the shape and using the desire to name the name of the name of the Huizhou dish, which is named after the name of the historical characters and the naming of the mythological characters to illustrate the naming of the history and culture of the Huizhou cuisine.
The fifth chapter is the cultural analysis of the name of the Huizhou cuisine. From the rich material name and seasoning name of the name of the Huizhou cuisine, the material level of the Anhui diet culture is examined. The spiritual level of Anhui diet culture is examined from the three aspects of the culture of the name of the Huizhou cuisine, "pure, stubborn, changing" character and the anecdote of celebrities.
The sixth chapter is about the anomie phenomenon of the name of Anhui cuisine in the actual application, and puts forward normative suggestions and briefly describes the significance of the name standardization of Anhui cuisine.
The seventh chapter is the conclusion. It summarizes the research in this paper and briefly puts forward the research contents that need to be done in the future.
【学位授予单位】：安徽大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：H136

【参考文献】