中日歲時食赤豆粥習俗之傳播與影響

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题名:	中日歲時食赤豆粥習俗之傳播與影響
其它题名:	The Diffusion and Influence of Eating Red Bean Congee at Festivals Custom in Chinese and Japanese
作者:	周安邦 An-Pang Chou
貢獻者:	中臺科技大學文教事業經營研究所 Graduate Institute of Cultural and Educational Management, Central Taiwan University of Science and Technology
关键词:	粥;歲時習俗;飲食文化 Congee;Festival Custom;Dietary Culture
日期:	2020-06-01
上传时间:	2020-10-29 15:50:13 (UTC+8)
出版者:	南華大學文學系
摘要:	食赤豆粥能成為飲食文化傳播的產物，絕非一夕而成，其背後有著龐大的神話信仰、文化認同及歲時風俗之內涵。一般對於食粥活動之研究，或以醫食同源為範疇，討論粥品對應於病症上之價值，強調粥方在食療上之功能；或以飲食綜論為題，將粥品研究涵蓋於諸多飲食項目之一，把粥概括在飲食系統中處理，難能成為歷時與共時性之研究，無以窺及全貌。本文主要以以方志、歲時記建構的史學實證詮釋觀為依據，詳細收羅考校中、日之相關著作，並配合考證校讎、飲食、通俗文學、神話信仰、史學等跨領域之研究，緊扣於飲食文化之探源及跨域傳播與融合處發揮，藉由｢赤豆粥｣的載體，對食赤豆粥的歲時習俗提出系統性詮釋，除能忠實呈現食赤豆粥活動真實的發源與傳播概況外，亦可清楚的釐析中、日在此一文化上的發展與承繼軌跡，呈現中國在東亞飲食文化中所佔的地位與價值，為飲食文化領域提供新的研究方向。 The red bean congee can become the product of dietary culture spread that not overnight. It is the implication of huge mythical beliefs, cultural identity, and festival custom. Generally, the study of eating porridge activities or the category of homology of medicine and food, which discusses the value of congee products in applications to diseases and emphasizes the function of congee in diet therapy. Taking the subject of diet as a whole, the study of congee is included in one of the many dietary items, and the congee is summarized and processed in the diet system. It is difficult to become a diachronic and synchronic study. This article is mainly based on the historical and empirical hermeneutic. The full collection of the relevant Chinese and Japanese literary work. The research of cross-disciplinary studies such as textual criticism, diet, colloquial literature, mythology, belief and history, etc. The study closely related to the origin of food culture and the cross-domain communication and integration. Via red bean congee systematically explain the festival custom of eating red bean congee. In addition to faithfully presenting the true origin and spread of red bean congee, that also clearly analyze the development and inheritance between China and Japan. It presents value and position of China in East Asian food culture, and provides new research directions in the field of dietary culture.
關聯:	文學新鑰 31期
显示于类别:	[本校期刊] 文學新鑰 [文學系] 文學新鑰

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