第一篇：對(duì)研究中西方飲食文化及地理環(huán)境的報(bào)告

對(duì)研究中西方飲食文化及地理環(huán)境的報(bào)告

班別：高一（10）班 組長(zhǎng)：劉馨媛

組員：馮詠雯 黃美馨 許飛 陳柏健 林江華 談鈺婷 趙楚灝

指導(dǎo)老師：莫錦棠

一、報(bào)告摘要：餐飲產(chǎn)品由于地域特征、氣候環(huán)境、風(fēng)俗習(xí)慣等因素的影響，會(huì)出現(xiàn)在原料、口味、烹調(diào)方法、飲食習(xí)慣上的不同程度的差異。正因?yàn)檫@些差異，餐飲產(chǎn)品造就了中西飲食文化的差異，而這種差異來(lái)自中西方不同的思維方式和處世哲學(xué)。中國(guó)人注重“天人合一”，西方人則注重“以人為本”。本小組的成員們通過(guò)對(duì)不同地區(qū)菜品的口味及各影響因素的調(diào)查研究，分析了中西方的飲食文化差異，以此來(lái)正確對(duì)待中西方的飲食文化。

二、關(guān)鍵詞：中西方飲食

飲食文化

地理環(huán)境

三、引言：

俗話說(shuō)，“民以食為天”。我們每一天的生活都與飲食息息相關(guān)。酸甜苦辣，讓我們形成了各種各樣的飲食習(xí)慣。不同的自然地理環(huán)境，氣候條件，風(fēng)土人情以及獨(dú)特的歷史發(fā)展經(jīng)歷，也使得中西方的飲食文化迥然不同。

今天，我們身處21世紀(jì)，生活也都與國(guó)際接軌，吃穿住行也多多少少會(huì)有著西方文化的影子。希望能通過(guò)這次的研究，能讓我們的膳食結(jié)構(gòu)變得更科學(xué)，讓中西方飲食都為我們美好的生活服務(wù)，讓它們相互促進(jìn)，相互發(fā)展。

四、研究目的：

希望能通過(guò)這次的研究，了解中西方的飲食結(jié)構(gòu)、飲食觀念與飲食準(zhǔn)則。正確對(duì)待因地理環(huán)境而引起的中西方飲食文化的差異，希望能讓我們重視到食物的營(yíng)養(yǎng)性、健康性和烹飪的科學(xué)性，也讓我們?cè)谘芯窟^(guò)程中，同學(xué)們?cè)鲞M(jìn)了友誼，增強(qiáng)了合作能力，協(xié)調(diào)能力。

五、研究過(guò)程：

（一）了解中國(guó)飲食文化區(qū)域差異

中國(guó)人口味之雜，堪稱世界之冠，但也有一定規(guī)律可循。有人說(shuō)南甜北咸、東辣西酸，在一定程度上反映了我國(guó)飲食文化的地區(qū)差異，同時(shí)，也反映了人們的口味于地理環(huán)境存在著一定的聯(lián)系。

這一點(diǎn)，從主食結(jié)構(gòu)上也可看出，我國(guó)南方氣候濕熱，盛產(chǎn)水稻，因此，以大米為主食；北方氣候相對(duì)干冷，適宜小麥等作物生長(zhǎng)，因此，以面粉為主食。

山西人能吃醋，可謂“西酸”之首。他們吃飯前，往往先把醋瓶子拿過(guò)來(lái)，每人喝三調(diào)羹醋用以“解饞”。改革開(kāi)放前，每逢春節(jié)，別處都供應(yīng)一點(diǎn)好酒，太原的油鹽店卻都貼出一個(gè)條子：“供應(yīng)老陳醋，每戶一斤?！庇腥藖?lái)給姑娘說(shuō)親，當(dāng)媽的先問(wèn)：“他家有幾口酸菜缸。”酸菜缸多，說(shuō)明家底子厚。另外，福建人、廣西人愛(ài)吃酸筍，越酸越能顯出制作者的水平。傣族人也愛(ài)吃酸，酸筍燉雞可是一道傳統(tǒng)名菜。

山西等地的“西方人”何以愛(ài)吃酸？打開(kāi)中國(guó)地圖，可知這些地區(qū)，特別是黃土高原、云貴高原及其周邊地區(qū)的水土中含有大量的鈣。因而他們的食物中鈣的含量也相應(yīng)較多。這樣，通過(guò)飲食，易在體內(nèi)引起鈣質(zhì)淀積，形成結(jié)石。這一帶的勞動(dòng)人民，經(jīng)過(guò)長(zhǎng)期的實(shí)踐經(jīng)驗(yàn)，發(fā)現(xiàn)多吃酸性食物有利于減少結(jié)石等疾病。久而久之，他們也就漸漸養(yǎng)成了愛(ài)吃酸的習(xí)慣。

湖南、湖北、江西、貴州、四川及東北的朝鮮族等地居民多喜辣，我國(guó)流傳有“貴州人不怕辣、湖南人辣不怕，四川人怕不辣”之說(shuō)。貴州人平生所吃辣椒極多、朝天椒、野山椒均不在話下。在川北，聽(tīng)說(shuō)有一種辣椒本身不能吃，用一根線吊在灶上，湯做好后，辣椒在湯里涮涮，就辣得不得了，因此叫“涮涮辣”，四川的“麻辣燙”更是全國(guó)聞名，可以說(shuō)，沒(méi)有不辣的四川名吃，四川名吃不辣，也就談不上“名吃”。如今，人們除了管四川女子叫“川妹子”外，還稱其為“辣妹子”，原因大概也基于此。

喜辣的食俗多與氣候潮濕的地理環(huán)境有關(guān)。我國(guó)東部地處沿海，東北的朝鮮族當(dāng)?shù)貧夂蛞矟駶?rùn)多雨，冬春陰濕寒冷，而四川雖不處于東部，但真地處盆地，更是潮濕多霧，一年四季少見(jiàn)太陽(yáng)，因而有“蜀犬吠曰”之說(shuō)。這種氣候?qū)е氯说纳眢w表面濕度與空氣飽和濕度相當(dāng)，難以排出汗液，令人感到煩悶不安，時(shí)間久了，還易使人患風(fēng)濕寒邪、脾胃虛弱等病癥。吃辣椒渾身出汗，汗液當(dāng)然能輕而易舉地排出，經(jīng)常吃辣可以驅(qū)寒祛濕，養(yǎng)脾健胃，對(duì)健康極為有利（對(duì)當(dāng)?shù)厝硕裕?。另外，東北地區(qū)吃辣還與寒冷的氣候有關(guān)，吃辣可以驅(qū)寒，魯迅留學(xué)時(shí)為御寒也有了愛(ài)吃辣的習(xí)慣。

我國(guó)北部是內(nèi)蒙古高原，過(guò)去新鮮蔬菜對(duì)北方人是罕見(jiàn)了，魯迅先生說(shuō)“膠東的白菜運(yùn)往北京，便用紅頭繩系了菜根，倒掛在水果店頭，美其名曰‘膠菜’”，就是指此。我國(guó)北方地處暖溫帶，冬季寒冷干燥，夏季溫和多雨，氣溫年較差大，在過(guò)去，即使少量的蔬菜也難以過(guò)冬，同時(shí)又不舍得一時(shí)“揮霍”掉，北方人便把菜腌制起來(lái)慢慢“享用”，這樣一來(lái)，北方大多數(shù)人也養(yǎng)成了吃咸的習(xí)慣。

人說(shuō)蘇州菜甜，其實(shí)與無(wú)錫的相比，蘇州菜不過(guò)是淡。無(wú)錫炒鱔糊放很多糖，包子的肉餡里也放很多糖，對(duì)北方人講，根本沒(méi)法吃。廣東、浙江、云南等地居民也大多愛(ài)吃甜食。南方多雨，光熱條件好，盛產(chǎn)甘蔗，比起北方來(lái)，蔬菜更是一年幾茬。南方人被糖類“包圍”，自然也就養(yǎng)成了吃甜的習(xí)慣。北方人不是不愛(ài)吃甜，只是過(guò)去糖難得，只好以“咸”代“甜”來(lái)調(diào)劑口味了。雖說(shuō)北方現(xiàn)在不缺“糖”，但口味一旦形成，不是一朝一夕就可以改變的。相信隨著社會(huì)的發(fā)展與時(shí)間的延續(xù)，這種咸甜相對(duì)的趨勢(shì)會(huì)減弱的。

（二）了解西方飲食文化

首先要說(shuō)的是西方的飲食特點(diǎn)。

1．系統(tǒng)的飲食典籍主要包括烹飪技術(shù)類、烹飪文化與藝術(shù)類、烹飪科學(xué)類、綜合類。2．獨(dú)特的飲食科學(xué)：天人相分的生態(tài)觀、合理均衡的營(yíng)養(yǎng)觀、個(gè)性突出的美食觀。3．起伏的飲食歷史：意大利菜是西方飲食文化鼻祖，法國(guó)菜是西方飲食文化國(guó)王，美國(guó)菜是西方飲食文化新貴。

4．精湛的飲食制作技藝：制作上精益求精、追求完美，也重視美食與美名、美食與美器、美食與美境的配合。

5．眾多的飲食品種：著名菜點(diǎn)有意大利菜、法國(guó)菜、美國(guó)菜、德國(guó)菜、俄羅斯菜等。著名飲品有葡萄酒、咖啡、紅茶。

6．多彩的飲食民俗：日常食俗，以肉食為主、素食為輔。

節(jié)日食俗，宗教色彩濃厚，緬懷上帝，玩樂(lè)為主。

人生禮俗，以宗教成禮，祝愿健康快樂(lè)。

社交禮俗，推崇“女士?jī)?yōu)先”、尊重婦女。其次是西方的用餐禮儀。

在歐洲，所有跟吃飯有關(guān)的事，都被備受重視，因?yàn)樗瑫r(shí)提供了兩種最受贊賞的美學(xué)享受--美食與交談。除了口感精致之外，用餐時(shí)酒、菜的搭配，優(yōu)雅的用餐禮儀，調(diào)整和放松心態(tài)、享受這環(huán)境和美食、正確使用餐具、酒具都是進(jìn)入美食的先修課。要注意的是，在西方去飯店吃飯一般都要事先預(yù)約,在預(yù)約時(shí)，有幾點(diǎn)要特別注意說(shuō)清楚，首先要說(shuō)明人數(shù)和時(shí)間，其次要表明是否要吸煙區(qū)或視野良好的座位。如果是生日或其他特別的日子，可以告知宴會(huì)的目的和預(yù)算。在預(yù)定時(shí)間到達(dá)，是基本的禮貌,有急事時(shí)要提前通知取消定位一定要道歉。再昂貴的休閑服，也不能隨意穿著上高檔西餐廳吃飯,穿著得體是歐美人的常識(shí)。去高檔的西餐廳，男士要穿整潔；女士要穿晚禮服或套裝和有跟的鞋子,女士化妝要稍重因?yàn)椴蛷d內(nèi)的光線較暗,如果指定穿正式的服裝的話，男士必須打領(lǐng)帶,進(jìn)入餐廳時(shí)，男士應(yīng)先開(kāi)門，請(qǐng)女士進(jìn)入，應(yīng)請(qǐng)女士走在前面。入座、點(diǎn)酒都應(yīng)請(qǐng)女士來(lái)品嘗和決定。

一般西餐廳的營(yíng)業(yè)時(shí)間為中午11點(diǎn)半至下午、晚上6點(diǎn)半后開(kāi)始晚餐，如果客人早到了可以先在酒吧喝點(diǎn)酒然后再進(jìn)入主餐廳；就坐后可以不急于點(diǎn)菜，有什么問(wèn)題可以直接問(wèn)服務(wù)生，他們一般都非常樂(lè)意回答你提出的任何問(wèn)題。若他們不是很清楚會(huì)問(wèn)詢餐廳經(jīng)理或主廚；就餐時(shí)間太早，中午11點(diǎn)或下午5點(diǎn)半就到了西餐廳、匆匆吃完就走、在餐桌上大談生意、衣著不講究、主菜吃的太慢影響下一道菜，或只點(diǎn)開(kāi)胃菜不點(diǎn)主菜和甜點(diǎn)都是不禮貌的行為。

高檔西餐的開(kāi)胃菜雖然份量很小，卻很精致，值得慢慢品嘗。餐后可以選擇甜點(diǎn)或奶酪、咖啡、茶等等，不同的國(guó)家都有不同的小費(fèi)習(xí)慣，但是一定要多加贊美和表示感謝。

吃西餐在很大程度上講是在吃情調(diào)：大理石的壁爐、熠熠閃光的水晶燈、銀色的燭臺(tái)、繽紛的美酒，再加上人們優(yōu)雅迷人的舉止，這本身就是一幅動(dòng)人的油畫。為了您在初嘗西餐時(shí)舉止更加?jì)故欤M(fèi)些力氣熟悉一下這些進(jìn)餐禮儀，還是非常值得的。

就座時(shí)，身體要端正，手肘不要放在桌面上，不可蹺足，與餐桌的距離以便于使用餐具為佳。餐臺(tái)上已擺好的餐具不要隨意擺弄。將餐巾對(duì)折輕輕放在膝上。使用刀叉進(jìn)餐時(shí)，從外側(cè)往內(nèi)側(cè)取用刀叉，要左手持叉，右手持刀；切東西時(shí)左手拿叉按住食物，右手執(zhí)刀將其鋸切成小塊，然后用叉子送入口中。使用刀時(shí)，刀刃不可向外。進(jìn)餐中放下刀叉時(shí)，應(yīng)擺成“八”字型，分別放在餐盤邊上。刀刃朝向自身，表示還要繼續(xù)吃。每吃完一道菜，將刀叉并攏放在盤中。如果是談話，可以拿著刀叉，無(wú)需放下。不用刀時(shí)，也可以用右手持叉，但若需要做手勢(shì)時(shí)，就應(yīng)放下刀叉，千萬(wàn)不可手執(zhí)刀叉在空中揮舞搖晃，也不要一手拿刀或叉，而另一支手拿餐巾擦嘴，也不可一手拿酒杯，另一支手拿叉取菜。要記住，任何時(shí)候，都不可將刀叉的一端放在盤上，另一端放在桌上。每次送入口中的食物不宜過(guò)多，在咀嚼時(shí)不要說(shuō)話，更不可主動(dòng)與人談話.西方人吃飯時(shí)一般不會(huì)說(shuō)太多的話。

六、中西對(duì)比，得出結(jié)論

注重“味道”的中國(guó)飲食，西方秉持的是一種理性飲食觀念。不論食物的色、香、味、形如何，而營(yíng)養(yǎng)一定要得到保證，講究一天要攝取多少熱量、維生素、蛋白質(zhì)等等。即便口味千篇一律，也一定要吃下去——因?yàn)橛袪I(yíng)養(yǎng)。

這一飲食觀念同西方整個(gè)哲學(xué)體系是相適應(yīng)的。形而上學(xué)是西方哲學(xué)的主要特點(diǎn)。西方哲學(xué)所研究的對(duì)象為事物之理，事物之理常為形上學(xué)理，形上學(xué)理互相連貫，便結(jié)成形上哲學(xué)。這一哲學(xué)給西方文化帶來(lái)生機(jī)，使之在自然科學(xué)上、心理學(xué)上、方法論上實(shí)現(xiàn)了突飛猛進(jìn)的發(fā)展。但在另一些方面，這種哲學(xué)主張大大地起了阻礙作用，如飲食文化。在宴席上，可以講究餐具，講究用料，講究服務(wù)，講究菜之原料的形、色方面的搭配；但不管怎么豪華高檔，從洛杉磯到紐約，牛排都只有一種味道，無(wú)藝術(shù)可言。作為菜肴，雞就是雞，牛排就是牛排，縱然有搭配，那也是在盤中進(jìn)行的，一盤“法式羊排”，一邊放土豆泥，旁倚羊排，另一邊配煮青豆，加幾片番茄便成。色彩上對(duì)比鮮明，但在滋味上各種原料互不相干、調(diào)和，各是各的味，簡(jiǎn)單明了。

西方飲食文化，西式飲宴上，食品和酒盡管非常重要，但實(shí)際上那是作為陪襯。宴會(huì)的核心在于交誼，通過(guò)與鄰座客人之間的交談，達(dá)到交誼的目的。如果將宴會(huì)的交誼性與舞蹈相類比，那么可以說(shuō)，中式宴席好比是集體舞，而西式宴會(huì)好比是男女的交誼舞。由此可見(jiàn)，中式宴會(huì)和西式宴會(huì)交誼的目的都很明顯，只不過(guò)中式宴會(huì)更多地體現(xiàn)于全席的交誼，而西式宴會(huì)多體現(xiàn)于相鄰賓客之間的交誼。與中國(guó)飲食方式的差異更為明顯的是西方流行的自助餐。此法是：將所有食物一一陳列出來(lái)，大家各取所需，不必固定在位子上吃，走動(dòng)自由，這種方式便于個(gè)人之間的情感交流，不必將所有的話擺在桌面上，也表現(xiàn)了西方人對(duì)個(gè)性、對(duì)自我的尊重這一特點(diǎn)。

因此，總的說(shuō)來(lái)，中餐更注重食品間的“滲透”，即味道的搭配和勻稱；相比而言，西餐更注重食品的“齊全”，即保證營(yíng)養(yǎng)的搭配和勻稱。

七、組員心得

劉馨媛：這是我第二次參加研究性學(xué)習(xí)活動(dòng)，比以前嫻熟了許多，但也有一樣的困難和瓶頸，但通過(guò)同學(xué)們的努力都克服了，加油！

黃美馨：我們通過(guò)研究性學(xué)習(xí)的實(shí)踐,激發(fā)了自由創(chuàng)新的熱情,培養(yǎng)了獨(dú)立思考,探究新事物的科學(xué)精神,同時(shí)提高了我們協(xié)作能力和社會(huì)交際能力,正好填補(bǔ)了我們?cè)谡n堂上的不足.我想這是研究性學(xué)習(xí)的最大意義。

馮詠雯：通過(guò)研究這個(gè)關(guān)于中西方美食的課題我認(rèn)識(shí)到很多關(guān)于中西方美食的很多知識(shí)，例如就餐禮儀，各個(gè)國(guó)家的特色美食和我國(guó)的八大菜系的特色菜的味道和特點(diǎn)，讓我受益匪淺。

第二篇：中西方飲食文化

中西方飲食文化

摘要：隨著經(jīng)濟(jì)全球化的發(fā)展，世界各國(guó)之間的溝通加強(qiáng)，在文化、藝術(shù)等其他領(lǐng)域也相互沖擊、借鑒、融合。以法國(guó)、意大利、美國(guó)、英國(guó)、俄國(guó)等為代表的西餐在我國(guó)大范圍的推廣，雖然其價(jià)格并不是人人能消費(fèi)的起，但是在飲食文化這方面同中餐的差異正逐漸地縮小。

關(guān)鍵詞： 飲食思想 食物結(jié)構(gòu) 營(yíng)養(yǎng)學(xué)

飲食思想，即飲食觀念。由于所處地理和氣候等自然條件、歷史傳統(tǒng)、社會(huì)制度和宗教信仰的不同，經(jīng)長(zhǎng)時(shí)期發(fā)展，形成了不同的生活特點(diǎn)和風(fēng)俗習(xí)慣，造

就了風(fēng)格各異的飲食觀念。

中國(guó)人在飲食上更注重口味上的要求，而西方人更注重營(yíng)養(yǎng)的搭配。

中華民族注重“天人合一”，形成了中餐以食表意、以物傳情、追求由感官而至內(nèi)心的愉悅為旨要的特點(diǎn)，注重飯菜的意、色、形，基本追求色、香、味。這是中國(guó)傳統(tǒng)烹飪民族和歷史的根本特點(diǎn)。飲食科學(xué)是以人們加工制作菜肴的技術(shù)實(shí)踐為主要研究對(duì)象，揭示飲食烹飪發(fā)展客觀規(guī)律的知識(shí)體系和社會(huì)活動(dòng)。中國(guó)飲食科學(xué)內(nèi)容十分豐富，但是它的核心內(nèi)容主要是獨(dú)特的飲食思想以及受其影響形成的食物結(jié)構(gòu)。在長(zhǎng)期的實(shí)踐過(guò)程中，形成了“五谷為養(yǎng)，五果為助，五畜為益，五菜為充”的食物結(jié)構(gòu)。但是這種食物結(jié)構(gòu)敘述十分模糊，歷代養(yǎng)生家和醫(yī)學(xué)家也沒(méi)有進(jìn)一步提出明確的量化標(biāo)準(zhǔn)，使人們?cè)诖钆涫澄飼r(shí)數(shù)量和比例存在極大的隨意性，乃至影響了這個(gè)食物結(jié)構(gòu)發(fā)揮良好的作用。如由于動(dòng)物性食物在飲食中搭配數(shù)量過(guò)少，比例過(guò)低，出現(xiàn)優(yōu)質(zhì)蛋白質(zhì)、無(wú)機(jī)鹽、B族維生素缺乏，造成相應(yīng)的疾病。

西方是一種理性飲食觀念，注重“以人為本”。在烹飪時(shí)自始至終堅(jiān)持著飯菜的實(shí)用性基本特征。不論食物的色、香、味、形如何，而營(yíng)養(yǎng)一定要得到保證，講究一天要攝取多少熱量、維生素、蛋白質(zhì)等等。這一飲食觀念同西方整個(gè)哲學(xué)體系是相適應(yīng)的。西方哲學(xué)所研究的對(duì)象為事物之理，事物之理常為形上學(xué)理，形上學(xué)理互相連貫，便結(jié)成形上哲學(xué)。這一哲學(xué)給西方文化帶來(lái)生機(jī)，使之在自然科學(xué)上、心理學(xué)上、方法論上實(shí)現(xiàn)了突飛猛進(jìn)的發(fā)展。但在另一些方面，這種哲學(xué)主張大大地起了阻礙作用，如飲食文化。在宴席上，可以講究餐具，講究用料，講究服務(wù)，講究菜之原料的形、色方面的搭配；但不管怎么豪華高檔，牛排都只有一種味道。作為菜肴，雞就是雞，牛排就是牛排，縱然有搭配，那也是在盤中進(jìn)行的。如一盤法式羊排，一邊放土豆泥，旁倚羊排，另一邊配煮青豆，加幾片番茄便成。色彩上對(duì)比鮮明，但在滋味上各種原料互不相干、調(diào)和，各是各的味，簡(jiǎn)單明了。

從食物的營(yíng)養(yǎng)方面來(lái)看，中國(guó)的飲食顯得比較健康合理，我們是高纖維素，低脂肪糖的食品。早在古代就有各種醫(yī)療飲食方面書籍：《黃帝內(nèi)經(jīng)》成書于戰(zhàn)國(guó)時(shí)期的醫(yī)學(xué)理論著述，但是從飲食營(yíng)養(yǎng)與人體健康角度闡述了飲食養(yǎng)生的問(wèn)題，提出“飲食為生人為本”，合理的飲食能促進(jìn)人體健康，延年益壽。主張“食飲有節(jié)”、膳食全面而均衡?！讹嬌耪窂臓I(yíng)養(yǎng)衛(wèi)生學(xué)角度提出了不少關(guān)系人們健康的重要觀點(diǎn)，特別是作者主張以預(yù)防為主的思想至今仍然值得我們借鑒。但這并不說(shuō)明我們?cè)跔I(yíng)養(yǎng)方面就很先進(jìn)，我們沒(méi)有注意到營(yíng)養(yǎng)搭配的具體比例，沒(méi)有先進(jìn)的科學(xué)設(shè)備，也交不出具體的營(yíng)養(yǎng)分析。

在保持食物天然營(yíng)養(yǎng)方面，西方的烹調(diào)手法的確勝人一籌。西餐極重視各類營(yíng)養(yǎng)成分的搭配組合，充分考慮人體對(duì)各種營(yíng)養(yǎng)（糖類、脂肪、蛋白質(zhì)、維生素）和熱量的需求來(lái)安排菜或加工烹調(diào)。從營(yíng)養(yǎng)角度出發(fā)、落足于食物對(duì)人的健康對(duì)于烹飪食物，營(yíng)養(yǎng)性和美味性就是他們的出發(fā)點(diǎn)和目的地。他們?nèi)﹂_(kāi)發(fā)和研究食物在不同狀態(tài)下的營(yíng)養(yǎng)差異，從時(shí)間、空間、溫度、濕度等細(xì)微入手，烹飪出從物理、化學(xué)角度都營(yíng)養(yǎng)、美味的食物。牛排是西方人所衷愛(ài)的食物之一，在我們看來(lái)要把牛肉煮得熟透才可吃，而在西方人看來(lái)，不完全熟透的牛排，才能盡顯其美味和豐富的營(yíng)養(yǎng)，他們注意的是盡量保持食物的原汁和天然營(yíng)養(yǎng)。

雖然在這些方面，中西方存在一些差異，但是在食品原料的時(shí)限性和季節(jié)性、食品的安全與衛(wèi)生、菜肴的美觀給人愉悅、菜肴的藝術(shù)化等方面都是有異曲同工之處的，而且隨著社會(huì)經(jīng)濟(jì)的發(fā)展，全球文化的交融，使得這些差異在不斷地縮小。隨著生活水平的提高，我國(guó)人民在吃飽的基礎(chǔ)上逐漸要求吃好、吃得營(yíng)養(yǎng)健康、吃得有文化有品位。具有微觀具體，定量監(jiān)測(cè)等特點(diǎn)的西方現(xiàn)代營(yíng)養(yǎng)學(xué)進(jìn)入中國(guó)，與傳統(tǒng)的食治養(yǎng)生學(xué)說(shuō)并存，為菜點(diǎn)的營(yíng)養(yǎng)健康提供了充分的保證。

中西飲食思想在中西方餐飲進(jìn)入對(duì)方的“地盤”后，不斷地發(fā)生碰撞和融合，融合與互補(bǔ)?，F(xiàn)在的中餐已開(kāi)始注重食物的營(yíng)養(yǎng)性、健康性和烹飪的科學(xué)性；西餐也開(kāi)始向中餐的色、香、味、意、形的境界發(fā)展。中西餐飲文化將在交流中

共同發(fā)展！

第三篇：我國(guó)飲食文化與地理環(huán)境關(guān)系研究

我國(guó)飲食文化與地理環(huán)境關(guān)系研究

摘 要

我國(guó)疆域遼闊,不同的地理環(huán)境與物質(zhì)條件,使人們形成了不同的生活方式與思想文化觀念,這也必然造成我國(guó)飲食文化的地域差異。所謂“一方水土養(yǎng)一方人”，任何地區(qū)的文化都是一定地域內(nèi)社會(huì)歷史發(fā)展的產(chǎn)物,有著很深的社會(huì)根源和地理根源。在一定地理環(huán)境下食物資源和生產(chǎn)活動(dòng)決定著人們的飲食方式,尤其是人類生產(chǎn)活動(dòng)早期,飲食文化的產(chǎn)生對(duì)自然環(huán)境條件有明顯的、直接的依賴關(guān)系,飲食文化打上了人們?yōu)檫m應(yīng)地域特殊環(huán)境而做出的種種努力的深刻烙印。地理環(huán)境是飲食文化的因，不同的飲食文化則是地理環(huán)境的體現(xiàn)。我國(guó)的飲食文化發(fā)展與當(dāng)?shù)氐乩憝h(huán)境相適應(yīng)，體現(xiàn)了很好的地域差異，也說(shuō)明了地域?qū)︼嬍澄幕挠绊?。本文通過(guò)對(duì)我國(guó)部分地區(qū)飲食習(xí)慣及飲食特點(diǎn)的形成，揭示我國(guó)地理環(huán)境對(duì)飲食文化的影響及飲食文化形成的地理歷史原因。從文化保護(hù)角度來(lái)說(shuō)，了解飲食文化的區(qū)域差異性有助于對(duì)民族文化的傳承與保護(hù)，從而更好的弘揚(yáng)和繼承中國(guó)傳統(tǒng)文化。

前 言

地理環(huán)境作為人類賴以生存和發(fā)展的物質(zhì)基礎(chǔ),為人們提供了生產(chǎn)資料和適合生存的環(huán)境,同時(shí)地理環(huán)境對(duì)飲食文化,乃至所有文化的產(chǎn)生與發(fā)展都產(chǎn)生了重要影響。飲食文化受地理因素影響，而地理環(huán)境有自然地理環(huán)境和人文地理環(huán)境之分 ,它們對(duì)地域飲食文化的形成和發(fā)展產(chǎn)生著不同程度的影響。我國(guó)地域廣闊 ,地域環(huán)境差異大 ,但這也是形成我國(guó)豐富的飲食文化和眾多各具特色地方菜系的重要原因。地理環(huán)境制約作物類別從而影響各地食物特色，居民生活擇食多是“靠山吃山 ,靠水吃水”就地取材。地理環(huán)境的不同催生了各自極具地域特色的飲食文化，形成了各種各樣的地方菜系。川菜、魯菜、淮揚(yáng)菜、粵菜四大菜系在我國(guó)源遠(yuǎn)流長(zhǎng)，獨(dú)領(lǐng)風(fēng)騷。我國(guó)幅員遼闊，東西南北跨度較大，為此有“南米北面”的說(shuō)法。我國(guó)歷史久遠(yuǎn)，文明博大，各地風(fēng)俗不盡相同，而口味的多樣性也是反應(yīng)我國(guó)各地區(qū)飲食的一大特色?？偟恼f(shuō)來(lái)，地理位置和環(huán)境對(duì)于地區(qū)性飲食文化的形成有著密切的影響。1 我國(guó)飲食文化的相關(guān)概述 1.1飲食文化的定義

“王者以民為天，而民者以食為天?！弊怨乓詠?lái)飲食就作為百姓的第一要事。柴米油鹽醬醋茶居家七件寶都與飲食有關(guān)。飲食與人們的生活密切相關(guān)，不同的地域飲食文化差異對(duì)于我們認(rèn)識(shí)不同地域文化乃至文化多樣性有重要作用，對(duì)于加強(qiáng)地域文化交流，增進(jìn)地域間團(tuán)結(jié)和建立和諧的人地關(guān)系也有非常積極的文化和社會(huì)意義。

飲食，包括三個(gè)方面，一是飲食原料加工；二是飲食制成的產(chǎn)品；三是對(duì)飲食品的消費(fèi)，就是吃和喝。文化，有狹義和廣義兩種說(shuō)法。狹義的文化指的是社會(huì)意識(shí)形態(tài)（包括思想、道德、宗教、文學(xué)藝術(shù)、科學(xué)技術(shù)等）以及與之相適應(yīng)的組織和制度。廣義的文化，一般指的是人類社會(huì)歷史實(shí)踐過(guò)程中所創(chuàng)造的物質(zhì)財(cái)富和精神財(cái)富［1］。

“飲食文化”是一個(gè)涉及自然科學(xué)、社會(huì)科學(xué)及哲學(xué)的廣泛概念，它的學(xué)術(shù)涵義是指在食物原料開(kāi)發(fā)利用、食品制作和消費(fèi)過(guò)程中的技術(shù)、科學(xué)、藝術(shù)，以及以飲食為基礎(chǔ)的習(xí)俗、傳統(tǒng)、思想和哲學(xué)，即由人們食生產(chǎn)和食生活的方式、過(guò)程、功能等結(jié)構(gòu)組合而成的全部食事的總和［2］。

1.2飲食文化的歷史發(fā)展

飲食文化的發(fā)展久遠(yuǎn)，胡自山在認(rèn)為從燧人氏鉆木取火，從此熟食，進(jìn)入石烹時(shí)代飲食文化才真正開(kāi)始。經(jīng)歷不同氏族及朝代，飲食結(jié)構(gòu)有了很大變化，主食：菰米已被徹底淘汰，麻子退出主食行列改用榨油，豆料也不再作主食，成為菜肴，北方黃河流域小麥的比例大輻度增加，面成為宋以后北方的主食，明代又一次大規(guī)模引進(jìn)，馬鈴薯，甘薯，蔬菜的種植達(dá)到較高水準(zhǔn)，成為主要菜肴。肉類：人工畜養(yǎng)的畜禽成為肉食主要來(lái)源。滿漢全席代表了清代飲食文化的最高水平［3］。同時(shí)隨著時(shí)間的發(fā)展中國(guó)飲食文化在地域間的差異越來(lái)越明顯。我國(guó)在主食方面有“南米北面”的說(shuō)法,口味上亦有“南甜北咸”之論。晉朝人張華在其《博物志》中寫到:“東南之人食水產(chǎn),西北之人食陸畜”，這充分體現(xiàn)出了我國(guó)飲食文化受地理環(huán)境的影響而產(chǎn)生差異的現(xiàn)象。1.3飲食文化的背景研究 目前，從事飲食文化研究的隊(duì)伍十分龐大。然而中國(guó)飲食文化近現(xiàn)代研究的興起，是由日本學(xué)者率先開(kāi)始并以該國(guó)學(xué)者為主力隊(duì)伍的。綜觀數(shù)十年間海外學(xué)者的中國(guó)食文化研究，可以說(shuō)是思想活躍，范圍廣泛，學(xué)者如林，成果豐碩。相對(duì)中國(guó)大陸的研究隊(duì)伍和研究現(xiàn)狀而言，這些特點(diǎn)顯得格外鮮明。他們堅(jiān)實(shí)深厚的功力、科學(xué)圓熟的方法，求實(shí)的精神和嚴(yán)肅的態(tài)度都是足堪稱道的。由基本的資料入手，廣征博引、推勘論列，實(shí)事求是地揭示事物本質(zhì)特征和內(nèi)在規(guī)律是這些研究者的共同方法論。

20世紀(jì)70年代末以來(lái)，中國(guó)飲食文化的研究，進(jìn)入了以中國(guó)人自己的研究為重心的深化階段。對(duì)飲食的研究是以烹飪?yōu)橹行倪M(jìn)行的。自80年代初起，陸續(xù)出版了一些烹飪專業(yè)大中專教材和飲食文化方面的書籍，以飲食史、飲食風(fēng)俗、飲食藝術(shù)等飲食文化內(nèi)容為主要研究對(duì)象的圖書有數(shù)百種之多。90年代的飲食文化研究出現(xiàn)了一個(gè)空前高潮。2 地理環(huán)境與飲食文化的關(guān)系 2.1地理環(huán)境的定義

地理環(huán)境目前在學(xué)術(shù)界的概念仍有不同論述，有學(xué)者論述地理環(huán)境是與人類活動(dòng)有密切關(guān)系的自然要素有規(guī)律的結(jié)合體,是指空間上客觀存在的有地域差異和相對(duì)性的空間客體[1]。還有學(xué)者指出地理環(huán)境是“生物特別是人類賴以生存和發(fā)展的地球表層”,且認(rèn)為“地理環(huán)境可分為自然地理環(huán)境、經(jīng)濟(jì)地理環(huán)境和社會(huì)文化環(huán)境”［4］。本文探討的是飲食文化與地理環(huán)境的關(guān)系，因此本文所述的地理環(huán)境為以上第一種定義。我們說(shuō)的地理環(huán)境是指環(huán)繞并影響人類社會(huì)、地球表層空間范圍內(nèi)的自然界，以及在自然環(huán)境基礎(chǔ)上改造形成的人化自然，及與自然環(huán)境有著內(nèi)在聯(lián)系、具有地域分布規(guī)律的部分人工環(huán)境。2.2 我國(guó)南北不同地域的飲食習(xí)慣

我國(guó)疆域遼闊，境內(nèi)地理環(huán)境錯(cuò)綜復(fù)雜，為此我國(guó)的動(dòng)植物資源也呈現(xiàn)多樣化。由于食物來(lái)源不同，氣候不同，我國(guó)各地的飲食文化有鮮明的地域特點(diǎn)。在我國(guó)以秦嶺——淮河為界，界線以北地區(qū)以旱地為主，此農(nóng)業(yè)區(qū)的人們主要種植粟子、麥子等農(nóng)作物,秦嶺——淮河一線以南，氣候濕潤(rùn)，降雨豐沛，人們主要種植水稻等作物。由于物產(chǎn)差異,南北不同區(qū)域人們的飲食結(jié)構(gòu)、飲食選料與飲食風(fēng)味等產(chǎn)生差異,從而形成了南北不同的飲食文化區(qū)域［5］。為此形成以秦嶺——淮河以北的黃河中下游為中心的北方飲食文化區(qū);秦嶺——淮河以南的長(zhǎng)江中下游為中心的南方飲食文化區(qū)。

2.2.1 以我國(guó)華北的山西地區(qū)，西南的四川地區(qū)的飲食習(xí)慣為例

華北地區(qū)民俗風(fēng)氣儉樸，飲食不喜奢華，追求的是充實(shí)；飲食講究莊重大方，有“堂堂正正不走偏鋒”的好評(píng)。城鄉(xiāng)多是一日三餐，主要以面食為主，小麥與雜糧間吃，偶而也食大米；包子、饅頭、面條、窩窩頭、玉米粥等等作為常餐。華北面食卓有創(chuàng)造，有日本漢學(xué)家說(shuō)“世界面食在中國(guó)、中國(guó)面食在華北、華北面食在山西、山西面食在太原”的美譽(yù)。它不僅有抻面、刀削面、小刀面、撥魚面“四大名面”，不僅有形審飛騰、吉祥和樂(lè)的象生“禮饃”；而且家庭主婦都有“三百六十天、餐餐面飯不重樣”的本領(lǐng)，京、津、魯、豫的面制品、小吃和蒙古族的奶面制品，無(wú)不令人大快朵頤。這一帶農(nóng)村盛面習(xí)用特大號(hào)“撈碗”（可容200—300克干面條），人手一碗，指縫間夾上餅饃或蔥蒜，習(xí)慣于在村中心的“飯場(chǎng)”上多人圍蹲就食，邊吃邊拉家常，或互通信息，或洽談事務(wù)，或說(shuō)笑聊天，形成特異的“風(fēng)景線” ［6］。這里的蔬菜不是太多，食用量亦少，但來(lái)客必備鮮菜，過(guò)冬有“貯菜”習(xí)慣，農(nóng)戶普遍挖有菜窖。華北居民宴客情文稠疊，有一套又一套的食禮與酒令，至誠(chéng)大方，其心拳拳，使人如沐春風(fēng)，情暖胸懷。山西人愛(ài)吃鹽、醋的習(xí)慣，歷史悠久，區(qū)域廣泛。這同當(dāng)?shù)氐乃撂卣鳌⒆匀粴夂蚝投鄶?shù)人以雜糧為主的生活條件有著直接關(guān)系。例如，貧乏的餐桌上，全靠鹽、醋來(lái)調(diào)味；艱苦的勞作之后，身體需要大量鹽的補(bǔ)充。山西“水硬”，即堿性強(qiáng)，加上晉人以雜糧為主，如高粱、莜面等，都是不大好消化的，需靠醋來(lái)中和、助消化。山西民間百姓的飯菜中用醋量很大，這種飲食習(xí)慣是眾所周知的。2.2.2 以我國(guó)西南的四川地區(qū)的飲食習(xí)慣為例

西南四川位于長(zhǎng)江上游，盆地四周山脈延綿，南部有長(zhǎng)江橫貫而過(guò)，氓江與烏江等支流貫穿北部和南部。巴蜀居民飲食離不開(kāi)辣，常言道“江西不怕辣、湖南辣不怕、四川怕不辣”即突出反映了四川人飲食辣的特點(diǎn)。由于地處溫帶，氣候溫和雨量充沛，土壤肥沃。川地山林茂密，菌筍豐盛，有冬蟲夏草、竹蓀等珍品。由于河渠交錯(cuò)，魚蝦肥美，有魚類上品雅魚、江團(tuán)、黃辣丁等;肉類禽蛋，干鮮果蔬，四季長(zhǎng)有。這些都為巴蜀人提供了豐厚的物資。為此四川飲食的多樣性亦為全國(guó)有名。而最突出四川飲食習(xí)慣還是以辣的食俗為首，而食辣與氣候潮濕的地理環(huán)境有關(guān)。在我國(guó)東部地處沿海，東北的朝鮮族當(dāng)?shù)貧夂蛞矟駶?rùn)多雨，多春陰濕寒冷，四川雖不處于東部，但其地處盆地，更是潮濕多霧，四季晴日不多，自古就有“蜀犬吠日”之說(shuō)［7］。潮濕的氣候?qū)е氯说纳眢w表面濕度與空氣飽和濕度相差不大，汗液難以排出體外，常令人感到煩悶不安，時(shí)間一長(zhǎng)，人們就容易患風(fēng)濕、脾胃虛弱等病。而常吃辣椒會(huì)渾身出汗，汗液能輕易地排出，所以經(jīng)常吃辣是驅(qū)寒祛濕，養(yǎng)脾健胃，健康養(yǎng)生極為有利（對(duì)當(dāng)?shù)厝硕裕┑姆椒ā?/p>

我國(guó)南北跨度大，飲食習(xí)慣差異明顯，而導(dǎo)致這種差異的原因帶有很強(qiáng)的地理因素。2.3 菜系的形成及發(fā)展

菜系是指具有明顯地域特色的風(fēng)味菜肴體系。菜系有著明顯不同于其他食物的烹調(diào)手段、調(diào)味方式、菜式風(fēng)味、我國(guó)菜系享譽(yù)國(guó)內(nèi)外。菜系作為我國(guó)飲食文化的重要組成部分，其形成與發(fā)展離不開(kāi)地理環(huán)境的影響。

菜文化的品種繁多，我國(guó)千百年來(lái)形成源遠(yuǎn)流長(zhǎng)的四大菜系，川菜、魯菜、淮揚(yáng)菜、粵菜。川菜源于周秦時(shí)期的巴蜀，四川盆地是其形成和發(fā)展的基地，之后向川西高原拓展，現(xiàn)今其蹤跡已遍及全國(guó)各地及海外他鄉(xiāng)。蜀地自古就有“尚滋味”“好辛香”的飲食傳統(tǒng)。

魯菜起源于春秋戰(zhàn)國(guó)時(shí)期的齊魯大地，從魯西北平原向膠州灣推進(jìn)，影響京津、華北和關(guān)外以及黃河上中游的部分地區(qū)，被稱為“北方菜”。

淮揚(yáng)菜起源于揚(yáng)州和淮安兩文化古城，揚(yáng)淮地區(qū)自古繁華富庶，文人學(xué)者薈萃，經(jīng)濟(jì)文化發(fā)達(dá)，同時(shí)烹飪高手輩出。在漢武帝統(tǒng)一閩越時(shí)期，江淮地區(qū)散居著四萬(wàn)多閩越人，這就給淮揚(yáng)菜增加了閩菜美味。在南宋時(shí)期，大量中原廚師自汴京遷至臨安(今杭州)，使淮揚(yáng)菜在此時(shí)又吸收了不少北方菜的成份，至南北朝時(shí)，揚(yáng)州作為南北方文化交流的中心樞紐，四方佳味薈萃，淮揚(yáng)菜形成了品種多、技藝精、咸甜適中、南北皆宜的特點(diǎn)。粵菜起源于秦漢時(shí)期的南越，珠江三角洲、潮汕平原是其根據(jù)地，影響整個(gè)嶺南與港澳以及京、滬等地，在海外也有較高知名度。嶺南兼有沿海海鮮、三角洲、河谷平原的禽畜和河鮮，又有山地的山珍野味和四季時(shí)鮮瓜蔬，因此形成其用料多而雜的特點(diǎn)［8］。

菜系風(fēng)味是飲食文化的基礎(chǔ)，我國(guó)四大菜系各有自己的分布區(qū)域，菜系風(fēng)味差異大，各菜系的特點(diǎn)均與其相應(yīng)的區(qū)域環(huán)境條件和歷史發(fā)展有關(guān)。

人們享受飲食文化，是通過(guò)食物這個(gè)載體去實(shí)現(xiàn)的，我國(guó)四大菜系源遠(yuǎn)流長(zhǎng)，獨(dú)領(lǐng)風(fēng)騷。但這種格局并非一成不變，隨著時(shí)間推移以及人文環(huán)境的變化，人們的飲食習(xí)慣、口味和飲食觀念也會(huì)發(fā)生變化，各種菜系也相互融合發(fā)展，由此中國(guó)的飲食文化也將隨之變動(dòng)。3 地理環(huán)境對(duì)飲食文化產(chǎn)生的影響及原因分析 3.1 地理環(huán)境對(duì)食物原料文化的影響及原因

在我國(guó)以秦嶺——淮河為界，在其以北屬溫帶、暖溫帶氣候，降水較少，大多為半濕潤(rùn)及半干旱地區(qū)，居民的糧食作物為小麥、谷子、高梁等旱作物，由此形成的風(fēng)味食品以面制品為主。包子、饅頭、餃子、鍋貼等的制作都離不開(kāi)面粉。秦嶺——淮河以南地區(qū)，氣候類型屬于熱帶、亞熱帶的濕潤(rùn)氣候，降水非常豐沛，各地水網(wǎng)密布，因此水稻得到廣泛種植，風(fēng)味食品就以米制成。常見(jiàn)的米粉、米糕、粽子、湯圓、年糕等都是米類制品。還有南方地區(qū)的粥和飯也是品種繁多。相鄰地域的地理環(huán)境相類似，所以其飲食文化差異相對(duì)較??；但若是兩地地理環(huán)境反差很大，其飲食文化也會(huì)出現(xiàn)巨大反差。如我國(guó)西藏高原毗鄰四川盆地，但地理氣候截然不同，以至于飲食文化形成了巨大反差。3.2 地理環(huán)境對(duì)飲食習(xí)慣的影響及原因

我國(guó)不同地域的飲食特點(diǎn)可以用“東辣西酸，南甜北咸”來(lái)大致概括。這既反映了人們的飲食習(xí)慣和口味受氣候和土壤的影響，同時(shí)也體現(xiàn)出食品調(diào)理是人們適應(yīng)自然環(huán)境的重要手段。川、貴、湘由于氣候濕冷，居民嗜辣，因辣椒有祛寒除風(fēng)濕的作用。而山西等黃土高原區(qū)域因含鈣過(guò)多，使居民嗜酸，酸有利于消除鈣在體內(nèi)的沉積，常食酸可以克服各種結(jié)石病。在貴州省有許多民族喜歡酸食，這其實(shí)與長(zhǎng)江中下游每年的梅雨以及貴州山地氣候所造成的“天無(wú)三日晴”有關(guān)系。我國(guó)“南甜北咸”這一說(shuō)也與物產(chǎn)和氣候有關(guān)［9］。我國(guó)南方氣候溫?zé)?，作物生長(zhǎng)周期長(zhǎng)，果品蔬菜供應(yīng)豐富，供應(yīng)時(shí)間長(zhǎng)，所以吃菜量平均高于北方。由于在食物中加進(jìn)的鹽量足以滿足人體需要，因而飲食口味淡些。而北方由于氣候寒冷，蔬菜少，菜相對(duì)鹽多，口味咸點(diǎn)。但兩者攝入鹽的總量差異不大。

此外由于南方產(chǎn)糖，加上氣候炎熱且時(shí)間長(zhǎng)，人體皮膚多裸露在外，體表蒸發(fā)量較大，食糖有補(bǔ)充身體的水分代謝作用，因此南方居民常在食物中加糖。相對(duì)于南方而言，北方的蒸發(fā)量不大，因而無(wú)在食物中加糖的習(xí)慣。就季節(jié)變化來(lái)看，南嶺以南的粵、桂、瓊、閩、臺(tái)地區(qū)，春季要清熱冬季需補(bǔ)寒，民眾有冬進(jìn)補(bǔ)春解熱的飲食習(xí)慣，為此藥膳的習(xí)慣在這里更易流行，早已是平常百姓家的家常菜。北方地區(qū)氣候四季分明，冬季室內(nèi)暖和，由于土壤為微堿性土，土、水和食物多含鈣，容易滿足人們健康需要，藥膳只是病人需要，因而藥膳不如南方流行。

3.3 地理環(huán)境對(duì)食物加工文化的影響及原因

我國(guó)不同地域物產(chǎn)各異，加工工藝各有特點(diǎn)。我國(guó)傳統(tǒng)菜肴的烹調(diào)方法極為講究,常見(jiàn)的方法有蒸、煮、燒、燉、烤、烹、炒、炸、拌、扒、酥、燜等。我國(guó)飲食文化非?？季?、烹調(diào)技術(shù)相當(dāng)高超，中國(guó)飲食文化早已聞名世界。經(jīng)過(guò)千百年的飲食技術(shù)不斷演進(jìn)提高，飲食文化成為我中華民族燦爛文化的一個(gè)組成部分。

受地理環(huán)境的影響，北方地區(qū)和南方地區(qū)物產(chǎn)種類相差很大,對(duì)食物的加工制作也顯現(xiàn)了不同的地域差異，南北各有特點(diǎn)。北方地區(qū)的居民加工谷物、小麥多用磨盤,使其去皮成面。同時(shí)在制作的過(guò)程中,注重制作花樣的講究。比如面的制作加工,歷來(lái)就有“一面百作”之說(shuō),蒸、煮、炸、煎、烙、燴等花樣百出。而北方的菜肴制作相對(duì)制法較單調(diào),主要就是炒、涼拌為主。在南方地區(qū)，由于主食稻米,南方多用杵、臼對(duì)稻米進(jìn)行去皮加工。在制作過(guò)程中,可以用多種制作工藝對(duì)同一食物做出多種風(fēng)味,比如米粉可煮可炒，粑可炸可烙。南方地區(qū)在菜肴制作方面作法多樣, 有煮、腌、燉、炒、涼拌等等。在北方由于氣候寒冷,所以冷凍食品種類多、數(shù)量大,而且持續(xù)使用時(shí)間長(zhǎng),成為該區(qū)域飲食文化的一大特色。為適應(yīng)多山、多水及四川盆地潮濕陰晦的氣候,川江上的船工和纖夫?yàn)榱遂詈?qū)濕、也為了方便和節(jié)儉,在很早以前就發(fā)明了火鍋的烹調(diào)方法并一直延續(xù)至今,且廣為流傳。

3.4 其他因素對(duì)飲食文化的影響及原因 3.4.1佛教對(duì)飲食文化的影響及原因

不同地域的宗教信仰存在差異，而飲食習(xí)慣受宗教信仰的影響較大，主要表現(xiàn)在教義規(guī)定和宗教習(xí)俗方面［10］。比如佛教信眾禁止殺生，食物以吃齋。在我國(guó)，除藏族、蒙古族、和傣族的佛教徒不茹素外，其它民族的佛教都是茹素的。由于這種茹素的飲食風(fēng)俗在我國(guó)流行較廣，大大推動(dòng)了我國(guó)蔬菜、瓜果類的栽培以及豆類制品、面筋制品技術(shù)的發(fā)展，而且開(kāi)創(chuàng)了我國(guó)飲食文化中凈素菜烹飪的一大流派。由于宗教教規(guī)約束的飲食禁忌，也使得一些分布在相同地域內(nèi)的不同民族表現(xiàn)出不同的飲食文化、而分布在不同地區(qū)的同一民族卻表現(xiàn)出相同的飲食文化特點(diǎn)。

3.4.2 政治對(duì)飲食文化的影響及原因

政治環(huán)境影響飲食文化是顯而易見(jiàn)的，最明顯的表現(xiàn)是在位者的個(gè)人喜好和施政方針，往往會(huì)左右民間食俗原料的采用。唐代時(shí)曾一度禁食鯉魚(因?yàn)轷幣c李同音，觸犯了帝王的忌諱)。而元代當(dāng)權(quán)者位塞外游牧民族，羊菜遍及全國(guó)。明代時(shí)興八仙桌宴客之風(fēng)等。社會(huì)生產(chǎn)力發(fā)展水平常制約飲食文化興衰。經(jīng)濟(jì)環(huán)境對(duì)飲食文化的影響是強(qiáng)有力的。有什么樣的物質(zhì)生產(chǎn)基礎(chǔ)便會(huì)產(chǎn)生相應(yīng)的膳食結(jié)構(gòu)和肴饌風(fēng)格。物質(zhì)基礎(chǔ)的發(fā)展對(duì)飲食加工方式的影響是最大的，隨著加工工具的改進(jìn)，食物的加工方式也會(huì)隨著變動(dòng)。

結(jié) 論

中國(guó)的飲食文化豐富多彩，除了以上所述，還有諸如酒文化，茶文化等同樣由于地理環(huán)境不同而表現(xiàn)出不同的地域特點(diǎn)。通過(guò)以上對(duì)我國(guó)飲食文化與地理環(huán)境關(guān)系研究，可以得出：

一、“飲食文化”是一個(gè)涉及自然科學(xué)、社會(huì)科學(xué)及哲學(xué)的普泛概念，它的學(xué)術(shù)涵義是指在食物原料開(kāi)發(fā)利用、食品制作和消費(fèi)過(guò)程中的技術(shù)、科學(xué)、藝術(shù)，以及以飲食為基礎(chǔ)的習(xí)俗、傳統(tǒng)、思想和哲學(xué)，即由人們食生產(chǎn)和食生活的方式、過(guò)程、功能等結(jié)構(gòu)組合而成的全部食事的總和。

二、造成飲食文化地域差異的原因就是地理環(huán)境的差異。由于氣候、地形、地質(zhì)等原因，從而形成了我國(guó)不同的飲食習(xí)慣。

三、地理環(huán)境是飲食文化的因，不同的飲食文化則是地理環(huán)境的體現(xiàn)。四，我國(guó)的飲食文化發(fā)展與當(dāng)?shù)氐乩憝h(huán)境相適應(yīng)，體現(xiàn)了很好的地域特點(diǎn)，也說(shuō)明了地域?qū)︼嬍澄幕挠绊憽?/p>

五、由于課題的涉及的面很廣，對(duì)于這些文化的認(rèn)識(shí)程度和注重程度不夠深，還有好多的細(xì)節(jié)和問(wèn)題還需要去進(jìn)一步研究和解決。所以，對(duì)于文化保護(hù)這塊來(lái)說(shuō)，傳統(tǒng)的飲食文化還需要全國(guó)各地去繼承和發(fā)揚(yáng)。

第四篇：中西方飲食文化對(duì)比研究(英語(yǔ)專業(yè)畢業(yè)論文)

湖北省高等教育自學(xué)考試英語(yǔ)專業(yè)

畢業(yè)論文

研究中西方飲食文化的差異

準(zhǔn)考證號(hào)：0*** 考生姓名：劉羽笛 指導(dǎo)老師：劉世平

2013年3月 武漢大學(xué)外語(yǔ)學(xué)院制

A Study of Differences between Chinese and Western Food

Liu Yudi

Supervisor：Liu Shiping

March 2013

論文摘要

本文主要探討了中西方飲食文化的差異。在這個(gè)復(fù)雜的世界文化，飲食文化在世界文化中起著十分重要的作用。中西方文化的差異帶來(lái)了中西飲食文化的差異，不同的國(guó)家有自己不同的飲食文化特點(diǎn)。中國(guó)是一種農(nóng)耕文化的陸地文化，而傳統(tǒng)的西方文化是一種畜牧文化的海洋文化，兩種不同的文化反映出人們生活方式的差異，其中飲食文化更是具有代表性的一個(gè)方面。在不同的文化背景下，無(wú)論是在飲食觀念、飲食對(duì)象、廚具、餐具還是餐桌禮儀等各個(gè)方面這些飲食文化的差異都是顯而易見(jiàn)的。但是，隨著國(guó)際之間的交流與融合，中西飲食文化業(yè)將會(huì)在交流中共同發(fā)展，這對(duì)全世界范圍內(nèi)的文化交流將起到促進(jìn)的作用。

關(guān)鍵詞: 差異；文化；飲食文化

Abstract This thesis explores the differences between Chinese and Western dietary culture.In the complex world culture, the dietary culture plays an extremely important role in the world culture.The differences between Chinese and Western culture created the differences between Chinese and Western dietary culture.Different countries have their own dietary cultural.Traditional Chinese culture is agricultural culture and land culture, while traditional western culture is animal husbandry culture and ocean culture.These two kinds of cultures reflect diverse life styles in which food is the most representative aspect.In variously cultural contexts, whether it is in concept, objects, kitchen ware, table ware, or table manners these differences are obvious.But as development of the communication and integration of the international, Chinese and western dietary culture will be developed in common communication.This will play a significant role to promote the communication of culture in the world

Key words: differences;culture;food dietetic culture

Contents Introduction………………………………………………………………………….1 Chapter One Dietary Concept……………………………………………………...2 1.1 Chinese dietary concept……………………………………………………....2 1.2 Western dietary concept….………………………………………..…….……3 Chapter Two Food and Drink………………………………………………………4 2.1 The main of materials…………………………………………………………4 2.2 Condiment…………………………………………………………………….6 2.3 Side dish………………………………………………………………………7 2.4 Wine ………………………………………………………………………….8 Chapter Three Table Manners……………………………………………………...9 3.1 The Differences between Chinese and Western Table Manners……………...9 3.2 The characteristic of Table Manners…………………………………………10 3.2.1 The characteristic of Table Manners in China ………………………...10 3.2.2 The characteristic of Table Manners in the West………………………11 Chapter Four Kitchen ware and table ware………………………………………12 4.1 Kitchen ware………………………………………………………………....12 4.1.1 Chinese kitchen ware…………………………………………………..12 4.1.2 Western kitchen ware…………………………………………………..14 4.2 Tableware…………………………………………………………………….15 4.2.1 Chinese Table ware…………………………………………………….16 4.2.2 Western Table ware…………………………………………………….17 Conclusion…………………………………………………………………………..19 Works cited………………………………………………………………………….21

A Study of Differences between Chinese and Western Food

Introduction Diet is not only the premise of social development, but also the paramount material base for human to survive with good health condition.In the early stage of barbarism, like other animals, looking for food to survive is just the instinct for human beings.But when man began to use fire to cook food and they entered the age of civilization, especially the time of cooking with the pottery, the food became the creation made by the human own wisdom and their technology.Then there is the essential difference in diet between human beings and animals that the diet has its cultural nature.Thus the history of human diet is to be this kind of history that human adapt to nature, conquer and reform nature to survive and develop in the nature, and the human dietary culture gradually comes into being in the course of this progress.As an important part of human culture, the dietary culture has a generalized meaning and a narrowed meaning.This thesis discuss the dietary culture in this narrow sense which is the total of material wealth and spirit wealth created and accumulated in the long-term progress of food consumption, and it is the knowledge about what to eat, how to eat and why to eat, including dietary object, dietary tableware and so on.China has profound cultural heritage of dietary culture and diet play a foremost role in people’s daily life so that dietary culture take a huge proportion in Chinese culture.Facing the dietary culture from other countries, we should accept or reject them based on ourselves condition.We can’t only chase for enjoyment in taste, because it is harmful to our physical health if we eat too much foreign food which is belong to the high calories food.However, it is obvious that we shouldn’t aimlessly reject all the new objects.Under the influence of entering the WTO and globalization, the international connection has become closer and closer so that the collision and fusion in the dietary culture always happen between Chinese and westerners.Granted, it takes a long time for two different cultures to merge and coexist and there must be an aspect that both sides can’t adapt to each other.If this phenomenon occurs, we

should try our best to understand, respect and tolerate another culture in right manner.The difference of dietary culture between Chinese and westerners will arouse culture misunderstanding in certain extent.For example, many Chinese think that Hamburger, KFC and McDonald’s are the typical food in American.But it is not the fact.The fact is American food is very complex.Therefore, in this thesis, we discuss the difference of dietary culture between Chinese and westerners from dietary concept, dietary object, cooking utensil, dietary tableware and table manners.Through the study, it is beneficial for both sides to strengthen the communication in culture, and more able to eliminate the obstacles and misunderstanding when two nations are communicating, so that people can have in-depth understanding about the dietary culture from China and western countries.To study both parties’ dietary culture difference from various aspects, it can not only help us to strengthen the awareness and adaption in the culture communication, but also can enhance our understanding, tolerate and accept the foreign culture.Then this makes Chinese and western dietary culture can mutually develop and fuse in communication, which it plays a remarkable role in boosting the development of culture in the whole world(趙, 2006:1).Chapter One Dietary Concept 1.1 Chinese dietary concept In Chinese dietary culture, people play more attention to pursuing the taste than to emphasizing the nutrition.They consider that the nutrition is less important if the food is delicious and good-looking enough.The reason why there is a unique dietary culture that eating is on top of the list in Chinese nation is that productivity has been always under the average level for thousands of years and people have not enough food to eat.People often say the taste is the most important in the whole of color, aroma and taste.In addition, the key of special charm in Chinese diet is nothing but its taste.Chinese think a lot of art and sensibility, so the pursuit of delicious taste is always the highest meaning in dietary.However, a part of the nutrition may lack in

pursuing the deliciousness in Chinese diet.The shape of the food is the external thing while the taste is the internal thing.Emphasizing the inner and not decorating painstakingly the external, or emphasizing the taste rather than showing off the form of the dishes, is the paramount expression in Chinese dietary concept.But it does not take any count of the collocation of nutrition.The medicated food appeared in the Tang dynasty and now there is a formulation that “diet therapy is better than medical treatments”, which all reflect that Chinese pay attention to the collocation in dietary nutrition since ancient times.However, the traditional nutrition theory only has a vague concept without specific data analysis as westerners to figure out what kind of food is good for health with nutrition.Chinese people are thinking highly of eat.Bread is the staff of life, this old adage explained that we see eating as important as days.Because our national for thousands of years are in the low level of productivity, people always do not have enough to eat, so they would have a unique food culture that eating is very important.I think this is probably from a survival to needs.Li Xiaohong pointed out: If a culture put ate as primary, so it will appear two phenomena: on one hand will put the food function to acme, not only survive, but also use it to maintain healthy, this is also the culture basis that ―diet cures more than the doctors.On the other hand, the excessive attention to eat, it can make the person praise highly of delicious pursuit(李, 2010: 33).1.2 Western dietary concept In western dietary culture, eating like a biological machine add fuel, especially about the food's nutrition composition, protein, fat, carbohydrates, vitamins and all kinds of inorganic element content(黨, 2010:10), people play more attention to pursuing the nutrition than to emphasizing the color, aroma and taste.The western diet is a kind of rational diet so that they devote particular care to the nutrition and collocation.They treat dietary as a science with a realistic attitude to lay stress on dietary nutrition and as a result, the pursuit of nutrition becomes the highest meaning in diet.The core standard in evaluating food in westerners is whether it is reasonable in dietary nutrition and whether it accord with the scientific demand.Westerners often think that food is just a means of survival so that they pay more attention to dietary

nutrition and supply condition of energy and they seldom connect dietary with spiritual enjoyment, which reflects a strong practicability and utilitarian.For westerners, the only thing they care is not what the food color, aroma, taste and shape is, is the nutrition must be guaranteed.Then they spend time on paying attention to how many calorie, vitamin, protein, etc.should be absorbed a day with neglect of color, aroma and taste.Even if the taste may be the same, even compared with Chinese food, or as dull as cardboard, but the sense push them to eat because it is nutritive.For another word, it just like refuels the machine.As to westerners, the taste is the secondary.If heating up the food will cause the loss of nutrition, they prefer to eat the half-baked, even raw food.Therefore, the western dietary can be summarized with convenience and practicability.There is a case in point that a nutritive breakfast can be simply made of a combination of some bread, jam, cheese, butter and fresh vegetables.Chapter Two Food and Drink 2.1 The main of materials The Chinese dietary culture mainly originates from farming culture, which decides the Chinese dietary structure that takes crops as the principal thing and meat as the auxiliary thing.What’s more, there is a plenty of production and a lot of species in grain crop because of the vast fields, fertile soil and superior technology in planting.On the contrary, animal breeding is rare in China so much so that it is very common for people to eat the grain.Chinese dietary structure is based on vegetable food, including grain, bean, greens, fruit as well as cereal.In fact, in the Chinese dishes, vegetarian dishes are the most common food;only in holidays or at the higher living standards do they have the meat.It is a very distinct line between main food and subsidiary food.The main food is the five cereal and the subsidiary food is vegetable with a little meat.Therefore, when Chinese prepare the diet, you can see most dishes are vegetables and a few are meat.What’s more, rice and noodles are the principle food;tea and wine are the main drinking in their life.China is known for vast fields and various geographical environments with a long history and an abundant production as well as species of plants and animals, which offer the sufficient resources of products to the formation of Chinese dietary culture.Chinese staple food is based on rice and wheat.On the side, millet, corn, buckwheat, potato and sweet potato are also the main food people usual eat so they take a tiny place in the dietary culture.Except for the rice noodles, there are still kinds of food can be supplied for people to make their life more colorful, including the other kinds of pasta, steamed bun, deep-fired dough sticks, various porridge, cookie and ever-changing snacks.In the Chinese long history, the distribution of “south rice and north wheat” has formed this situation that the main raw materials are rice and wheat in Chinese staple food.Most Chinese people prefer to take vegetarian diet as the principle thing.According to a study of western botanist, there are more than 600 species of vegetables in China.It is six times more than the west.In fact, in the Chinese dishes, vegetarian dishes are considered as the common food, and only in holidays or at the higher living standards, the meat can be a part of the usual diet.The western dietary culture mainly originates from rear livestock culture, which decides the western dietary structure that takes meat and dairy products as the principal things and vegetarian dishes as the auxiliary thing.According to the weather, it is not suitable for western countries to plant the crop so that they give priority to animal husbandry and give second place to agriculture.In addition, another factor to give first place to animal is that the technology is quite high in the animal cultivation.As a result, there are a lot of kinds of animals and a huge production of meat in western countries.The main agriculture products are wheat, corn, and grape and so on.In the western dietary structure, the meat also takes up the excessive place in the dishes.They are mainly beef, chicken, pork, mutton as well as fish.It is obvious that what they usually eat is provided with a “three-high” characteristic that is high protein, high fat and high calorie.Therefore, meat has occupied and will always occupy the remarkable high proportion in western dietary.Although the proportion of planting has increased in recent years, the proportion of meat in dietary structure is always higher in the western than in Chinese.Therefore, when westerners prepare the diet，you can see most dishes are meat and a few are vegetables.What’s more, bread and meat are the principle food;coffee, wine and milk are the main drinking in their life.In the western-style food, there is no doubt that meat is the representative in raw material.Since the ancient age, the westerners have given the first place to meat as the dish.They devote particular care to the taste of different kinds of meat and the characteristic of diverse parts of meat.That is to say, no matter what method can be able to be used to process, they always hope that they can bring the aroma into full play from every kind of meat.Any variety of cheese that is worshiped by westerners is the necessary thing should be appeared on the table.On the contrary, for most customers in China, they do not think that they can take in because the peculiar smell is too strange to get used to.2.2 Condiment The condiment is also different between the Chinese and westerners in cooking dishes.In China, the taste plays a part as the soul in the dish so that there are seven main kinds of taste in the Chinese diet, including sour, sweet, bitter, salt, peppery, fresh and obscure.The purpose of condiment is to exert a positive effect on reaching the excellent fusion from some seasoning, which has the ability to add aroma without weird smell as well as the smell from fresh meat or fish.What’s more, it can ameliorate the color of the dishes which can draw their attention to have a try.They usually choose the ginger, scallion, garlic, soy sauce, vinegar and monosodium glutamate to be their condiments in common use.But sometimes, they will use grain wine to season.The western-style food is almost the meat, which is always processed into a piece of massive one.Thus there is a big problem in the condiment that it is difficult to saturate the massive piece with condiment used in China.In order to solve this problem, they make up with two methods that they adopt to cook sauce without anything and they have the entree with sauce.Since then, they have formed a special way in condiment in western-style dish.Based on the five used foundation of sweet, sour, bitter, salt and peppery in the west, they prefer to such effect that can make them feel a deep delicious with appetite.They usually choose the cream, butter, sauce，lemon, onion, celery and bay leaves to be their condiments in common use.In addition, spice and wine are the two important factors in cooking.Because both vanilla and spice have the special smell, they exert an indispensable effect on the aroma of their dishes.For instance, when they cook the vegetable soup、spaghetti and sauce、stuffed、salad, they always used a kind of mixed spice, which are used to mix together with the marjoram and oregano.In addition, thyme is also the main spice for them to add into the soup, venison and barbecue while sage is mainly used in the dishes made with pork in their daily life(哈里斯, 2001:177).2.3 Side dish The side dish also plays a significant part in the Chinese dietary structure.The side dish indicates that they are the combination for raw material in one dish, including cold dish and hot dish, or the combination for all the dishes showed up on the table.The latter one develops based on the former one and there is no denying that the highest form is belonging to the latter one.Now we take side dish of hot dish as an example to make a compare.The side dish of hot dish is required with the quality of dish in China.It should coordinate appropriately with one or several kinds of raw materials which have been processed to the shape they need.Then a complete dish comes into being.As a chef for side dish, he must not only be proficient in the skill of cutting up, but also be familiar with the shape of the finished product.Besides, it is awfully essential for the chef to be acquainted with the cooking method for the reason that the raw material will have some changes during the cooking.In addition, the fundamental rules of the collocation are very crucial in the dish, such as, the collocation of color, the collocation of shape, the collocation of aroma, the collocation of taste and the collocation of nutrition and so on.And all of these collocations prefer to concentrate on reflecting the collocation of meat and vegetables.In other words, it is the collocation of animal material and vegetarian material.The Chinese make plant as the main dish, and has a lot of contact with the advocacy of Buddhism.Their think the animal is “the life”, but plants the laws of nature “not to work”, therefore, advocates the vegetarianism(楊, 1993:4).For the westerners, the side dish is also the indispensable part in hot dishes.As

usual, after finishing the main food that they have already put on a dish, a small amount of vegetables, rice or noodles processed should be put on the edge of the dish or on another dish by side.Thus a complete piece of dish completes.It is said that the food have a collocation with the main food is called side dish.A case in point is that French fries and vegetarian salad are the side dish of fried chicken or other kinds of hamburger in the KFC or McDonald’s.Thus it can be seen that there is a certain difference between Chinese diet and western diet in the form of side dish.However, the effect they exert is the same.They both own the function to complement the nutrition, to balance the dietary, to enhance the beauty and to give the aroma.In addition, the fundamental rules of the collocation are very crucial in the dish.For example, all kinds of side dish are most made with different color vegetables.What is more, the side dish is asked for being processed to the definite shape under meticulous requirement, such as strip、olive shape、globular、chess shape、waist drum shape and so on.Most of the deep-frying meat and roasting meat are deserved with three side dishes which are potato and two different color vegetables.They are considered to be a set of side dish.There are a lot of cases we can illustrate.For example, it is a set of side dish that French fries is arranged with boiling pea and carrot in olive shape as well as roasting potato arranged with cauliflower with butter and tomato in piece.However, the characteristic dishes usually choose one kind of side dish made with potato to keep the special aroma, such as the fish.On the side, the dishes with much soup are used to provide with the rice or noodles.Whereas it is rare in Italian dish, such as curry chicken with butter rice and Italian beef with macaroni.2.4 Wine In Chinese diet, there are a few kinds of wine used in cooking and they are only used with a little in the diet.The Shaoxing wine is the common people always use in their daily life.When it comes to the topic of wine, the most characteristic and the most distinguished wine is a kind of wine which is used to be named grain wine that takes grain as the material to make Shaoxing wine and white spirit.There is a piece of vast field in China, most of which are endowed with good farmland and fertile soil.It is very suitable for grain to grow up under the temperate weather so that China has

become the leading power in agriculture by and by for his increasingly fast development in agriculture.Furthermore, it not only has a great deal of production, but also cultivates tremendous diversities in the five cereals so that people use a lot of grain to make the Shaoxing wine and white spirit, which are endowed with Chinese characteristic.It is another outstanding characteristic in western dish that they put different wine in diverse dishes.Owing to the characteristic of different kinds of wine they own, such as the mellow, aroma, sweet taste、strong fragrant、cool、refreshing and so on, different wine should be compatible with distinct dishes.After they were put in the dish, the wine will mix with original taste, spice and aroma to make the special characteristic come out from the dish.As to the side dish, there are still some definite rules in cooking with wine.There is a case in point.In the famous French diet, clear soup is with sherry or white wine to bring up the taste;and seafood or aquatic product is with brandy or white wine to season.As is known to all, when it comes to the topic of wine, the most characteristic and the most distinguished wine is a kind of wine which is used to be named grape that takes grape as the material to make wine and brandy.As we know, the western countries mostly give first place to rear livestock or business and give second place to agriculture.It is not suitable for most grain to grow up because of the weather and soil.On the contrary, it is extraordinarily moderate for grape to grow up under that weather.In addition, the quality and production of grape are the first of all in the world.As a result, people can make a considerable quantity of wine with excellent quality(蕭, 2007:230).Chapter Three Table Manners 3.1 The Differences between Chinese and Western Table Manners Of course, the main difference on the Chinese dinner table is chopsticks instead of knife and fork, but that's only superficial.Besides, in decent restaurants, you can always ask for a pair of knife and fork, if you find the chopsticks not helpful enough.The real difference is that in the West, you have your own plate of food, while in

China the dishes are placed on the table and everyone shares.If you are being treated to a formal dinner and particularly if the host thinks you're in the country for the first time, he will do the best to give you a taste of many different types of dishes.The meal usually begins with a set of at least four cold dishes, to be followed by the main courses of hot meat and vegetable dishes.Soup then will be served(unless in Guangdong style restaurants)to be followed by staple food ranging from rice, noodles to dumplings.If you wish to have your rice to go with other dishes, you should say so in good time, for most of the Chinese choose to have the staple food at last or have none of them at all.Perhaps one of the things that surprise a Western visitor most is that some of the Chinese hosts like to put food into the plates of their guests.In formal dinners, there are always “public” chopsticks and spoons for this purpose, but some hosts may use their own chopsticks.This is a sign of genuine friendship and politeness.It is always polite to eat the food.If you do not eat it, just leave the food in the plate.People in China tend to over-order food, for they will find it embarrassing if all the food is consumed.When you have had enough, just say so.Or you will always overeat!3.2 The characteristic of Table Manners

3.2.1 The characteristic of Table Manners in China Chinese table manners of families have no intrinsic quality even there are different region and position.No matter three meals a day or guest’s arrival, always bowls with chopsticks, food with soup.There is no rule for how to put the tableware.What people care about more is not the gorgeous tableware but the sumptuous food? People’s dining position reflects the most obvious etiquette of Chinese table manners.In ancient society, men are supreme, and women are not allowed to sit with men on the same table.Although this is modern society, this kind of ancient etiquette still remains.Today in China, the phenomenon that men sit on the table before women can be found everywhere.The master of a family usually sits on the first-class seat.The first-class seat is usually near the interior of a room facing to the door.Once there is a

guest, the master will offer the first-class seat to the guest politely.If it is an ordinary meal of family, families should start after the elder.If there is a guest, the master offer the food to the guest is essential from the beginning to the end.And the tradition of urging others to drink is also a special phenomenon.Even there is no official “table manners” in china, while there is “eating behavior”.Once there is “eating behavior”, there must be some eating manners up to standard.Here are some characteristics on Chinese eating: A.Keep your eyes on the meal, especially at the beginning of the meal.B.When eating, keep your bodies forward, and face to your food.C.It is allowed to spit the bone on the tables.D.When chewing, it is allowed to make some rhythmical noisy of chewing.E.Traditional Chinese meal doesn’t need the public chopsticks.F.Traditional Chinese meal doesn’t have the sweet snacks after meal.3.2.2 The characteristic of Table Manners in the West The biggest difference in table manners between Chinese and western is the details of table manners can be as clear as the specifications what can exactly give people correct manners to refer to.Here are several typical manners what can illustrate the rigor of Western-style food：

A.The western-style food official drinks the soup posture request to enter in advanced the soup with the ladle to oneself far that one side, then to leaves the direction which oneself goes far away to delimit lightly abundantly.B.When dines in the process, if you need to put down the knife, the edge faces oneself assumes in the plate as 10 o’clock shape.The tool bit is the hand of a clock, the hilt is the minute hand);the jaw buckles in the edge of a sword, the jaw direction 2 o’clock.The knife and fork assumes but actually V glyph.But V glyph knife and fork places the tray lower part(to depend on your direction).C.The knife with forks parallel places in the plate 5 o'clock positions when dines finished.Approximately the knife or forks the total length 1/3 handle department dew in tray edge exterior.The fork downward buckle on the plate, the knife’s edge faces to you.D.When eats the bread, must tear down the bread may by an entrance scrap.The butter should in before you put in the mouth.Do not wipe beforehand the entire bread the full butter.E.The American tableware arrangement is: Center is big plant for the main meal, knife(Altogether three: the sand broach, the main table knife, the fish knife, all knife edges face to left)and spoon in right side(殷, 2002:52).Chapter Four Kitchen ware and table ware 4.1 Kitchen ware 4.1.1 Chinese kitchen ware In China, there is a great deal of methods in cooking.Nevertheless, it is extremely surprising that kitchen ware have been the same look since one thousand years ago in China.Since our ancestors came into the age of ironware, the kitchen wares have been never changed again in their surfaces.The main kitchen wares we often use are ladle, spatula, cooker, steamer and wok.The tripod which is a pottery in the shape of roundness is one of the most primary kitchen wares in the age of new stone.In order to exert a sufficient effect on the collocation between burdening and different kinds of food to manifest the dainty of Chinese dietary, the design of the kitchen ware plays an indispensable role in this aspect.So they try their best to design the kitchen ware to reach the purpose that it could make any kind of food mix together completely.In people’s daily life, the wok and ladle are the two most representative kitchen wares in China.The reason why the wok can be on behalf to the representative kitchen ware is that the chef can churn all food sufficiently in the wok.However, why the ladle can also stand for the representative kitchen ware is that ladle not only can be used to stir-frying the dish and to ladle out the soup, but also be able to add condiment to dish or soup.In addition to the above, the ladle could adopt to a tremendous number of condiments which are in diverse shapes with distinct sizes.What’s more, there are two types of cooking that the westerners won’t use or use later than us.They are steam and stir-frying.The formation of these two particular

ways cannot separate from the usage and development of Chinese ancient kitchen ware.The cooking way of steam cannot be away from the invention of steamer.The steamer is the most common kitchen ware among the common people in ancient times.Even though in the modern times, the steamer is still a very important kind of indispensable kitchen ware in family.It is the same that the cooking way of stir-frying cannot be away from wok.And the invention of wok cannot separate from the advantageous technology of wrought iron in ancient China.China is the earliest country to invent and make use of pig iron in the world.The wok has been used in folk family since the Western Han Dynasty and it is still used now.As a result, the method of stir-frying becomes the most primary cooking way in dish.Most of them cannot deviate stir-frying or any variant way of stir-frying from the dish whether made by common people in their daily life or made as the famous dish for the aristocracy.Although the westerners are a little familiar with the steamer now, they still do not know how to put to use the skill of steam to cook the food constantly.On the contrary, we can have the delicious food made by the steamer everyday if we want to.Not only the steamed stuffed bun, but also the chicken or fish can we have.What’s more, for western ware, it is not a patch on the wok.As is known to all, we can put anything into the wok to stir-frying, even if it is in a little size with different shape and bone, which is incapable for the westerners to achieve.The reason is that they are not used to have a big piece of meat with bone.Furthermore, they are fond of the vegetables without boiling so that the vegetables are seldom to put into the pan, which has the relationship with their dietary concept and dietary habits.With the increasing fast development of science and technology, to some extent, the countries must promote the communication of culture under mutual efforts.As a result, a great number of convenient and fast household appliances start to enter into the market in China, such as microwave, electric rice cooker and oven which the westerners get used to use in their daily life.However, our main kitchen wares pass current on the ancient so that we do not break away from track in essence even though we will use the induction cooker or something else from the west to cook the food.Some people agree with the opinion that the wok is better than the pan in frying out

the aroma of Chinese dish.They always said that there is something missing in the dish they make out with the usage of frying-pan.In addition, the soup boiled by the tile pot that Chinese used all the time is far more delicious than boiled by the western stew-pan made by stainless steel.Except for electric rice cooker, few Chinese families will make staple food with microwave, or oven, or any other western kitchen ware.The dietary is more perceptual than rational in expression in all times in China so that the Chinese dietary culture is full of imagination and creativity.However, the difference of dietary culture between Chinese and westerners must lead to the various demands of kitchen wares.In the modern city, the Chinese customers don’t reject those household appliances, such as the microwave, with the convenient and fast function.But it does not mean that it can satisfy the dietary requirements from Chinese customers.On the contrary, it can’t because of the dietary structure made from convenience and speed.The recipe based on the rice in Asian is unable to fuse very well with the effect in cooking exerted by the household appliances from westerners.Combined with the realistic situation from the differences between the both sides, we can analyze and study adequately the living style between the two nations which provide a great help to design and ameliorate the kitchen ware.Maybe it is more important for oriental nation who are facing the impact from western culture and living ways to consider comprehensively the guiding principle of the design in cultural diversity.The design of kitchen ware should be compatible with the specific environment in dietary culture.Therefore, under aiming at different environment in dietary culture, it will exert a positive effect on designing or ameliorating the kitchen ware with consciousness.4.1.2 Western kitchen ware In the west, there is a lot of cooking ways, but the way of roasting, pan-frying and deep-frying are the main methods in cooking.As a result, the kitchen wares they often use in their daily life are frying-pan, stew-pan and oven, which have a very close relationship with their dietary object, cooking ways and tableware.A great deal of examples can be given.For instance, most of the westerners prefer to meat rather than vegetarian dish in their daily meal.Besides, they are used to have a meal with

knife and fork so that it is more suitable to process the raw material into a big size and shape.Of course that it is the best choice to process them into a massive and thick piece without too much bones or stabs.It is quite rare for westerners to mix several kinds of food together when they are cooking.They spend most time on considering what the collocation should be made to show the beauty in vision, especially the collocation between shapes and colors.Therefore, all kinds of burdening are always put on the plate after they are cooked respectively.The pure of the taste which is the second important aspect during their cooking is the performance that how much the orient taste can be reflected from the material itself.The above customs decide that the main characteristic in western kitchen ware is the function of boiling.They will not churn the food to mix together as Chinese when they are cooking so that the bottom of frying-pan is almost flat or the pan is in the shape of bucket, which is beneficial to enhance the warming area and to enlarge the capacity of the kitchen ware.What’s more, the west is earlier than China to come into the electric age so that the invention and application of electrical equipment are also earlier than us.With their dietary concept and the increasing development of science and technology, the microwave, oven, electric rice cooker, blender and other ware come into their life step by step.A case in point is that they often use the frying-pan when they want to cook the steak or pancake with some spice or side dish.There is no doubt that the mashed potato is one of the contents in the side dish.And the mashed potato is made out by blender.It is also the fact that they like to roast something to eat, such as the toast and roasting chicken, therefore, oven is one of the necessaries in their kitchen.In addition, the westerners love the sweet food very much so they generally use oven to baking some kind of cakes or desserts which can be served as the afternoon tea with a cup of coffee or black tea.It is obvious that the coffee extractor is also indispensable in western families.The kitchen wares, including oven, microwave and so on, all sufficiently reflect the speediness, ration, accuracy and convenience in western dietary culture.4.2 Table ware

4.2.1 Chinese Table ware As known to all, it takes chopsticks as the principal tableware and it gives second place to spoons, cups, plates, bowls and dishes.Chinese pay attention to the diverse shape, size and color in table ware because different tableware should be used in different occasions.Besides, Chinese think a lot of the coordinating collocation between table ware and dishes in culinary art.In their opinion, exquisite food should be compatible with elegant tableware and the harmonious collocation should be noticed as well.We treat dietary as the art activity so it requires us that we have to make sure the dishes is compatible harmoniously with the tableware in the decorated color, form and space.We try our best to achieve that people can enjoy from the beautiful art when they are eating the delicious food.The chopsticks are the most representative tableware in Chinese meal.Since there was a distinction between man and ape, people has found that the food tasted more delicious after cooking.People had meal without using chopsticks in the beginning of Qin Dynasty.Based on the record from The Book of Rites, it is surmised that people use their hands to have a meal.Later, when people were braising the food, they could not operate with hands directly so they need something like the branch of bamboo to place and turn over the food.In addition, they also use the branch to take the meat and vegetables from the boiling ware.As time passing, the clever ancients gradually learn to take food with the twig made of bamboo which is exactly the earliest rudiment of chopsticks.Hu Wenzhong has made a study of chopsticks, he found that when you eating with chopsticks, it affect the human body of thirty joints and fifty muscles, there by stimulating the activity of brain systems, it brings agility and quick thinking(胡, 1999:8).The main reason for chopsticks to be the indispensable tableware originated from ancient time to today is that the Chinese diet has own deep origin in culture.Because the farming culture has established the vegetarian diet to be the main position in Chinese dietary structure, most Chinese are with the main characteristics, such as connotation and introversion.Chinese are good at thinking and both their language and behavior are in the euphemistic way, what’s more, they attach importance to

helping with each other.The sharing food system brought from the chopsticks highlight the family element that all the old and the young are sitting around a table to have meal, therefore, the Chinese have the strong family concept.Chinese always think “harmony is most precious” since ancient time.They trend to live and work in peace and contentment with peaceful coexistence against aggression, which give expression to the usage of chopsticks that look like elegant and peaceable without harmfulness.A case in point is that when Chinese are using the chopsticks, they are gentle and cultivated and the inelegant behaviors, such as poke and prick, are few to turn up.The attitude they treat to the food is amiable and fond.When it comes to the topic of chopsticks, I want to say the chopsticks won’t cut, poke and prick as knife and fork so that the food turn into such material transmitted harmoniously rather the prey under the violence.For the past few years, with the sustaining improvement of life quality, the dietary tableware turn up with a new face of specialization, diversification and combination.It not only increases the creation and interest when the family are having meal in their daily life, but also can allow more people to have a knowledge on our indigenous culture by introducing the tableware with Chinese characteristic element to all over the world.4.2.2 Western Table ware In the west, there no denying that it takes knife and fork as the principal tableware and it gives second place to various cups, plates, dishes, and soup spoons.There are five categories in their tableware, including chinaware, silver, metal ware, glass and serving plate.Furthermore, depending on the different usages in distinct occasions, there are tremendous kinds of the metal ware, chinaware and glass.For example, the tea cup and coffee cup are always the chinaware while knife and fork are almost the metal ware and that cup and goblet are nearly the glass.A couple of knife and fork is the most representative tableware in western-style food.The appearance of knife and fork is later then chopsticks.The initial origin of knife and fork has a close relationship with the living custom of ancient nomad nation in Europe.They carried knife with one in their daily life to cut the meat to eat after the

meat was fried.Then when they started to settle down, the Europe took livestock husbandry as the principle thing.As a result, the main dishes are beef and mutton which are incised by knife to put into mouth while the subsidiary food is something as bread that people eat with hand directly.They still need carry knife with one until they settled down in the city so that the knife and fork are placed in the kitchen.From the above, it is not difficult to get that knife, as the main tableware, is quite different to chopsticks because it has diverse functions.For example, it not only can be used to kill the animal and to incise the meat, but also can be used as the tableware to have meal.The main reason for knife and fork to be the indispensable tableware originated from ancient time to today be that nomads established the meat to be the main position in the western dietary structure.The ancestors are hunting nation in many western countries.In order to survive under the cruel and wicked environment, they must be adept in using the shape implement to hunt.However, the raw material of meat is always big in their shape so that they are always used to rely on the knife during they are incising and having the meat.This tendency that reflects on the tableware is a couple of knife and fork used to incise and poke which make people become aware of the cruelty and violence against the nature.The nomad culture also models the westerners with characteristic of rudeness and extravert type.In addition, the westerners are strong, frank, courageous and respective.The outstanding characteristic of tableware in western dietary culture is taken shape little by little, owing to the inter-fusion from the main position of meat, the characteristic nature of extravert type and the achievement of technology in manufacture.Owing to the individual dining system brought from the knife and fork, the westerners attach importance to independence so that they will have their thought about creating their world independently when the children grow up.What’s more, it not only gives expression sufficiently to human respect and personal respect from westerners, but also emphasizes the personal independence.Diverse kinds of tableware in the west may have the same function.For instance, the knife is used to incise the meat and the fork is used to fork the food, but both are

used to have meal.There are only 400 or 500 years for using the knife and fork in the west.Compared chopsticks, there are various kinds of knife and fork that are dedicated implement.When the westerners are using the knife and fork to incise, they make people have the feeling of cruelty and violence which ravage the food without concealment.Although Chinese like to have meat as well as westerners, they express implicitly and indirectly without any sense of slaughter and fight.Because they always use the knife and fork, they must get rid of the bone, stab and shell before cooking and having meal.For example, you will gain a whole chicken with its head and bones when you want to eat the chicken in the Chinese restaurant;as a result, there is no use in using the knife and fork.While the chef are cooking the beef or other meat in big size, they always get rid of the bone first and choose the most appropriate or the most delicious part to cook and they will decorate the dish with various condiment, spice and vegetables to make the dish like a work of art.In the meantime, the chopsticks look smaller than knife and fork which show their advantage in specialty.Nowadays, the west becomes paying attention to design the tableware.There are various styles of tableware turning up in the market and the tableware contains the western characteristic culture with different types in the colors and pictures.Furthermore, the tableware with the characteristic of appreciation and interest are sold as the gift.Conclusion There are distinct differences in dietary concept, dietary object, dietary kitchen ware and dietary tableware between Chinese and westerners and they have their own advantage.Of course, the differences between Chinese and westerners have relativity in dietary culture.The study of differences in dietary culture needs the mutual understanding and appreciation between different cultures.When facing two kinds of dietary culture, we should learn from others’ strong point to offset our weakness rather than blind pursue the enjoyment of taste.With the increasing fast globalization，the dietary culture between Chinese and westerners will integrate in the collision and complement in the fusion under the background which is collided and fused by economy, culture and information changes.It can not only enhance the mutual understanding and enjoy the different feeling from different food, but also strengthen the communication, complementation and fusion in culture.As the improvement of the living quality and standard, Chinese begin focusing on the food nutrition, health and science of cooking while westerners start to develop from the artistic realm of color, smell, taste, meaning and shape of Chinese food.Only if the dietary culture communicates in common development can people enjoy the more delicious, convenient, nutritional and healthy food.The communication of dietary culture exists in our daily life as the hinge of diverse cultures in the process of integration in economic and cultural globalization.The dietary culture has become a type of cultural impact which is strengthening step by step.Moreover, it exerts a huger effect than any other power on globalization and changing the world softly.It is possible to anticipate that the dietary culture between Chinese and westerners will become more and more charming under the communication and fusion.Works Cited 黨冰花：《中西飲食文化差異芻論》,重慶科技學(xué)院學(xué)報(bào), 2010。哈里斯，馬文(美)：《好吃:食物與文化之謎》,山東畫報(bào)出版社,2001。胡文仲：《中英文華習(xí)俗比較》,北京外語(yǔ)教學(xué)與研究出版社,1999。李曉紅：《淺談中西方飲食文化差異》,河北時(shí)代文學(xué),2010。蕭家成：《升華的魅力——中華民族酒文化》楊乃濟(jì)：《民以食為天——中西飲食文化漫談》殷珍泉：《禮儀有學(xué)問(wèn)》趙紅群：《世界飲食文化》 ,北京華齡出版社,2007。,中國(guó)國(guó)情國(guó)力期刊,1993。,北京臺(tái)海出版社,2002。,時(shí)事出版社,2006。

第五篇：中西方飲食文化異同比較

中西方飲食我文化異同比較

[摘要]: 在悠悠歷史長(zhǎng)河中，中西方不同的思維方式和處世哲學(xué)造就了中西方文化的差異，本論文通過(guò)主要介紹中西方各自不同的風(fēng)俗，地理，材料，觀念，習(xí)慣的差異而造成的中西方不同的飲食文化差異。餐飲產(chǎn)品由于地域特征、氣侯環(huán)境、風(fēng)俗習(xí)慣等因素的影響，會(huì)出現(xiàn)在原料、口味、烹調(diào)方法、飲食習(xí)慣上的不同程度的差異。正是因?yàn)檫@些差異，餐飲產(chǎn)品具有了強(qiáng)烈的地域性。中西文化之間的差異造就了中西飲食文化的差異，而這種差異來(lái)自中西方不同的思維方式和處世哲學(xué)。中國(guó)人注重“天人合一”，西方人注重“以人為本”。

[關(guān)鍵詞]： 飲食文化 中國(guó)飲食 西方飲食 差異 融合

一、中西飲食文化的差異

（一）中西方飲食結(jié)構(gòu)的差異

中國(guó)人的主食以谷類及其制品如面食為主，副食則以蔬菜為主，輔以肉類。據(jù)西方的植物學(xué)者的調(diào)查，中國(guó)人吃的蔬菜有600多種，比西方多六倍。西方人的主食以肉類、奶類為主。故有人根據(jù)中西方飲食的明顯差異這一特點(diǎn)，把中國(guó)人稱為植物性格，西方人稱為動(dòng)物性格。中國(guó)人每天進(jìn)食的蔬菜比西方人多得多，而西方人雖每天進(jìn)食大量蛋白質(zhì)，但腸胃功能卻因進(jìn)食纖維素太少而受到影響，因此消化系統(tǒng)的患病率及患癌率均大大超過(guò)中國(guó)；中國(guó)人喜愛(ài)粗糧，而西方人偏愛(ài)精白粉等細(xì)糧。而實(shí)際上，粗糧所含營(yíng)養(yǎng)物質(zhì)要比細(xì)糧多；中國(guó)人愛(ài)吃植物油，而西方人做菜喜用含膽固醇較高的動(dòng)物油，此外每天還攝入大量黃油。怪不得美國(guó)人心血管發(fā)病率特別高：中國(guó)城鄉(xiāng)居民都喜愛(ài)豆?jié){、豆腐、豆芽等豆制品，而西方人卻往往“敬而遠(yuǎn)之”其中一個(gè)最大的差異就是西方人不吃動(dòng)物內(nèi)臟，不吃動(dòng)物頭尾與皮，這在中國(guó)是難以理解的；而在中國(guó)，雞腳則為雞身上相當(dāng)貴重的部位，可以做“泡椒鳳爪”；鴨掌可以做“金魚鴨掌”；用魚頭可以做“砂鍋燉魚頭”；用豬腸可以做“九轉(zhuǎn)大腸”；用豬腳可以做“白云豬手”，連豬心上的血管，也可做“燴管廷”。

（二）中西方烹飪方式的差異

中國(guó)飲食“蒸、煮、燜、燉、煨、燒、爆、烤、煎、炒、烹、炸、拌” 等樣樣精妙。不同的廚師有自己的做菜風(fēng)格，就是同一個(gè)廚師做同一個(gè)菜也會(huì)因自身情緒的變化或者其時(shí)間場(chǎng)合不同，即興發(fā)揮，做出來(lái)的菜的品味也會(huì)不一樣。對(duì)廚師來(lái)說(shuō)，烹調(diào)是一種藝術(shù)，千變?nèi)f化中卻符合科學(xué)，體現(xiàn)著嚴(yán)密性與即興性的統(tǒng)一。而西方烹調(diào)講究規(guī)范，烹調(diào)的全過(guò)程都嚴(yán)格按照科學(xué)規(guī)范行事。在實(shí)踐操作中按科學(xué)要求或菜譜對(duì)調(diào)料的添加量精確到克，烹調(diào)時(shí)間精確到秒?！逗Ｍ馕恼吩堑摹冻栽诤商m》一文，文中仔細(xì)描述了荷蘭人的家中廚房有天平秤、液體量杯、定時(shí)器、刻度鍋，調(diào)料架上排著整齊大小不一的幾十種調(diào)料瓶，就像一個(gè)化學(xué)實(shí)驗(yàn)室。從烹飪過(guò)程來(lái)看，中國(guó)人愛(ài)加醋、姜、蒜、蔥辣椒等佐料，可以殺菌、消脂、增進(jìn)食欲，幫助消化等作用。西方人雖佐料單調(diào)，可也不乏優(yōu)點(diǎn)，他們烹飪時(shí)不愛(ài)放味精，因?yàn)槲毒c，攝入過(guò)量有損健康；許多中國(guó)人習(xí)慣每日購(gòu)買新鮮食品烹飪；西方人往往一次性購(gòu)買一周的食品貯存在冰箱里，每日食用冷凍食品，且食用的罐頭和腌制品分別為中國(guó)人的八倍和六倍，要知道它們含較多的防腐劑和色素等化學(xué)品，均對(duì)身體不利。中國(guó)人炒菜時(shí)多用大火，因而油煙多，加上多不注意廚房的通風(fēng)設(shè)備；而西方人不愛(ài)用大火熗鍋，且廚房通風(fēng)條件相當(dāng)注意。因而烹飪?nèi)藛T及家庭主婦中患肺癌率中國(guó)人明顯高于西方人。

（三）中西方用餐方式的差異

在中國(guó)，只要一有宴席，就是大家團(tuán)團(tuán)圍坐，共享一席。筵席桌是圓，中間放著美味佳肴，用餐使用的是筷子，湯匙，吃飯用碗盛，人們相互敬酒、相互讓菜、勸菜，在美好的事物面前，體現(xiàn)了人們之間相互尊重、禮讓的美德。而西方流行自助餐，即將所有食物一一陳列出來(lái)，大家各取所需，不必固定在位子上吃，走動(dòng)自由。還有一種聚會(huì)，稱之為“Party”，主人只提供飲料、酒和一些簡(jiǎn)單的食物，如奶酪、炸薯?xiàng)l、三明治等，并不提供飯菜。這種方式便于個(gè)人之間的情感交流，表現(xiàn)了西方人對(duì)個(gè)性、對(duì)自我的尊重，但這種方式缺少了中國(guó)人聯(lián)歡共 樂(lè)的情調(diào)。

(四)飲食觀念的差異

對(duì)比注重“味”的中國(guó)飲食，西方的飲食是一種理性飲食觀念。西方人喜好小而精。對(duì)于烹飪食物，營(yíng)養(yǎng)性和美味性就是他們的出發(fā)點(diǎn)和目的地。他們?nèi)﹂_(kāi)發(fā)和研究食物在不同狀態(tài)下的營(yíng)養(yǎng)差異，即便口味千篇一律，也一定要吃下去———因?yàn)橛袪I(yíng)養(yǎng)。而在中國(guó)的飲食文化中，對(duì)“味”的追求往往大于對(duì)“營(yíng)養(yǎng)”的追求，飲食的美性追求顯然壓倒了理性———從餐桌上各式各樣的菜色中就不難看出。這種價(jià)值理念的差別形成了中餐過(guò)分注重飯菜色、香、味的特點(diǎn)，而西方人則自始至終堅(jiān)持著從營(yíng)養(yǎng)角度出發(fā)，輕視飯菜的其他功能。(五)用餐禮儀：

在禮儀方面，中西兩者更顯不同。在中國(guó)古代，在用餐過(guò)程中，就有一套繁文縟節(jié)?！抖Y記·曲記》載：“共食不飽，共飯不擇手，毋放飯，??毋固獲，毋揚(yáng)飯，??卒食，客自前跪，撒飯齊以授相者，主人辭于客，然后客坐?！边@段話大意主要是：大家共同吃飯時(shí)，不可以只顧自己吃飯。如果和別人一起吃飯，必須檢查手的清潔。不要把多余的飯放回鍋里，不要專占著食物，也不要簸揚(yáng)著熱飯。吃完飯后，客人應(yīng)該起身向前收拾桌上的盤碟，交給主人，主人跟著起身，請(qǐng)客人不要?jiǎng)趧?dòng)，然后客人再坐下。這些禮儀有的在現(xiàn)代也是必要的禮貌。在西方宴席上，主人一般只給客人夾一次菜，其余由客人自主食用，若客人不要，也不便硬讓人家再吃，也不要按中國(guó)人的習(xí)慣頻頻給客人勸酒，夾菜。吃東西時(shí)，也不要發(fā)出響聲，但客人要注意贊賞主人準(zhǔn)備的飯菜。若與人談話，只能與鄰座的交談，不要與距離遠(yuǎn)的交談。

（六）各宗教的飲食差別

1.基督教

基督都創(chuàng)新于公元1世紀(jì)，創(chuàng)始人是耶酥，地點(diǎn)在當(dāng)時(shí)羅馬帝國(guó)統(tǒng)治下的巴勒斯坦地區(qū)?；浇淘陲嬍成蠜](méi)有太多禁忌，只是在節(jié)日時(shí)對(duì)飲食有一些規(guī)定。

2.猶太教

猶太教是古老的宗教，公元前2000年中葉，猶太人進(jìn)入巴勒斯坦地區(qū)，公元前11世紀(jì)形成以色列和猶太兩個(gè)國(guó)家。開(kāi)始他們信仰氏族祖先和自然精靈，到公元7世紀(jì)由魔西創(chuàng)立了猶太教，并成為他們的國(guó)教，奉主神耶和華為萬(wàn)能的上帝。

3.伊斯蘭教

伊斯蘭教是世界三大宗教之一，“伊斯蘭”是阿拉伯語(yǔ)譯音，原意為“順?lè)?，指順?lè)ㄒ坏纳癜怖Ｎ覈?guó)習(xí)慣稱為“回教”或“清真教”。公元7世紀(jì)初，由穆罕默德創(chuàng)立于阿拉件半島，以后逐漸發(fā)展為世界性宗教。伊斯蘭教的飲食禁忌較多，主要是不食不潔之物，這包括豬肉、狗肉、驢肉、馬肉、兔肉、無(wú)鱗魚及動(dòng)物的血和非阿訇宰殺的動(dòng)物和自死的動(dòng)物，同時(shí)還禁止飲酒。伊斯蘭教的主要節(jié)日有：

4.佛教

佛都是世界三大宗教之一，是于公元前6世紀(jì)至前5世紀(jì)，由古印度的迦毗羅衛(wèi)國(guó)凈飯王之子，喬達(dá)摩悉達(dá)多創(chuàng)立的。從公元前3世紀(jì)始不斷向境外傳播，我國(guó)佛教是在公元1世紀(jì)時(shí)傳入的，以后逐漸形成了飲食禁忌；一是不吃葷，“葷”包括一切動(dòng)物性食品和蔥、蒜、韭等辛香味食物；二是不飲酒。而南傳佛教和西傳佛教飲食禁忌較少。

小結(jié)與展望

中西飲食文化差異歸根結(jié)底還是感性與理性的差異，盡管不同的哲學(xué)理念和不同的地域特征造成這樣的飲食文化背景，但從本質(zhì)上講，“吃”的內(nèi)涵并不會(huì)因?yàn)檫@些差異而改變，這種差異似乎正隨著科學(xué)的不斷發(fā)展而變得越來(lái)越模糊。就當(dāng)前國(guó)際飲食業(yè)的發(fā)展趨勢(shì)來(lái)看，中西方都在揚(yáng)長(zhǎng)避短，逐步走上互補(bǔ)的道路。講究品種多樣、搭配合理、營(yíng)養(yǎng)平衡、重視健康已成為中西方飲食科學(xué)的共識(shí)，這是中西方飲食文化交流融合最重要的基礎(chǔ)。只有通過(guò)中西飲食文化的交流，才可能在文化碰撞中不斷的發(fā)展、融合，這對(duì)中國(guó)乃至世界來(lái)講，都是關(guān)鍵的一步，尤其是中國(guó)入世之后，將迎來(lái)有史以來(lái)中西方飲食文化最大程度的交融，并將在中國(guó)乃至東方引發(fā)一場(chǎng)“吃”的革命。這是因?yàn)椋胧辣厥?國(guó)際經(jīng)貿(mào)來(lái)往更加頻繁，外國(guó)食品將大量?jī)A銷到中國(guó)市場(chǎng)而對(duì)中國(guó)傳統(tǒng)飲食文化產(chǎn)生巨大沖擊，這就把嚴(yán)峻的挑戰(zhàn)擺在中國(guó)食品企業(yè)面前。同時(shí)，把握國(guó)際食品發(fā)展趨勢(shì)，把中國(guó)美食推向全球，讓世界人民更加了解中國(guó)飲食文化，促進(jìn)中國(guó)食品和世界食品的共同發(fā)展，二、中西方飲食的跨文化融合

隨著經(jīng)濟(jì)全球化與世界一體化步伐的加快，中西方之間的交流日益頻繁，國(guó)與國(guó)之間不再是“老死不相往來(lái)”的地理標(biāo)志，而成為“共住地球村”的一員。中西方不同文化背景的人們進(jìn)行的溝通、交流不斷增多，中西方飲食文化呈現(xiàn)出跨文化融合的趨勢(shì)。這一趨勢(shì)在中國(guó)飲食文化的變化發(fā)展中，主要表現(xiàn)為：

（一）飲食搭配更加合理。傳統(tǒng)中國(guó)飲食往往忽略食物的搭配，不注意營(yíng)養(yǎng)搭配的具體比例，往往是幾種食材經(jīng)驗(yàn)性的放在一起烹飪，看似葷素結(jié)合，搭配較為合理，但卻沒(méi)有具體的營(yíng)養(yǎng)分析。受西方飲食文化影響，現(xiàn)代中國(guó)飲食越來(lái)越注重食材之間的科學(xué)搭配，越來(lái)越重視飲食的營(yíng)養(yǎng)和安全，只要營(yíng)養(yǎng)充足，也不會(huì)太在意食物的單

一、味道的貧乏。此外，具有微觀具體、定量監(jiān)測(cè)等特點(diǎn)的西方現(xiàn)代營(yíng)養(yǎng)學(xué)也被引進(jìn)中國(guó)，與傳統(tǒng)的食療養(yǎng)生學(xué)說(shuō)并存，為菜點(diǎn)的營(yíng)養(yǎng)健康提供了充分的保證。

（二）烹飪過(guò)程更加簡(jiǎn)化。西方飲食強(qiáng)調(diào)效率，這與當(dāng)前經(jīng)濟(jì)社會(huì)高速發(fā)展的現(xiàn)實(shí)需求不謀而合。受其影響，中餐也更加強(qiáng)調(diào)效率要求，主要體現(xiàn)為快餐文化的蓬勃發(fā)展以及烹飪過(guò)程的不斷簡(jiǎn)化。西方烹飪方式崇尚材料簡(jiǎn)便，制作簡(jiǎn)便，攜帶簡(jiǎn)便，注重食物的營(yíng)養(yǎng)，而弱化了烹飪帶來(lái)的樂(lè)趣，烹飪方法常以煎、炒、蒸、冷拼為主，蔬菜通常切成大塊大塊的，然后生吃。

（三）飲食標(biāo)準(zhǔn)更加科學(xué)。西方人強(qiáng)調(diào)科學(xué)與營(yíng)養(yǎng)，因此烹調(diào)的全過(guò)程都嚴(yán)格按照科學(xué)規(guī)范行事。烹調(diào)之前，有詳細(xì)的菜譜可供指導(dǎo)，無(wú)論食材的選擇、配比、烹調(diào)的程序都有較為嚴(yán)格和明確的要求，規(guī)范化的烹調(diào)甚至要求配料的準(zhǔn)備、調(diào)料的添加精確到克，烹調(diào)時(shí)間精確到秒?，F(xiàn)在有很多中國(guó)家庭受其影響，廚房日益變成“化學(xué)實(shí)驗(yàn)室”，當(dāng)然，這也反應(yīng)了現(xiàn)代人對(duì)食物營(yíng)養(yǎng)的重視。

（四）餐桌禮儀更加自由。傳統(tǒng)中國(guó)的餐桌上，雖然觥籌交錯(cuò)、相互勸酒讓菜，但實(shí)際上卻有尊卑之分，座位的排序體現(xiàn)了身份和等級(jí)區(qū)別，而西方的餐桌上，雖也有位次排序，但更多的反映的是主人和賓客之別，而非顯著的身份之別。隨著國(guó)人平等意識(shí)的逐漸增強(qiáng)，餐桌禮儀更加傾向于西化，更加崇尚自由、平等和個(gè)人獨(dú)立。

參考文獻(xiàn)：

[1]蔡華《試論中西飲食文化的差異》.[J].《邵陽(yáng)學(xué)院學(xué)報(bào)(社會(huì)科學(xué)版)》,2007(02).［2］張大超.論中西文化傳統(tǒng)與社會(huì)生態(tài)的差異與整合［J］.莆田學(xué)院學(xué)報(bào)，2003.［3］蔣艷.中西飲食文化差異的原因分析及其研究意義［D］.湖北教育學(xué)院學(xué)報(bào)，2007.[4] 蔣艷，2007，中西飲食文化差異的原因分析及其研究意義，《湖北教育學(xué)院學(xué)報(bào)》第4期