越南文學中的飲食文化;CULINARY CULTURE FROM LITERACY ASPECTS

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題名:	越南文學中的飲食文化;CULINARY CULTURE FROM LITERACY ASPECTS
作者:	盧金枝;Lo, Kim-Chi
貢獻者:	中國文學系
關鍵詞:	越南文學;越南飲食文化;越南飲食;越南戰爭飲食;Vietnamese literature;Vietnamese culinary culture;Vietnamese cuisine;Vietnamese food under Wartime
日期:	2021-01-26
上傳時間:	2021-03-18 16:43:43 (UTC+8)
出版者:	國立中央大學
摘要:	越南文學中的飲食文化摘要越南是具有悠久歷史的國家：被中國統治一千年、近一個世紀被法國殖民及長期與美國交戰，在的發展過程當中，越南社會形態突破地改變使越南變成現代化卻依然保存了傳統文化。這一點明顯體現在越南文學。現代文學是從二十世紀到現在，分成幾個階段，具體：從二十世紀初到1920年，1920 年到1930年，1930年到1945年，1945年到1975年和1975年到現在。本論文解答幾個問題：飲食在越南文化位子如何？飲食文學在越南文學位子如何？文學如何刻畫越南的飲食、歷史及文化？越南的飲食文化特征如何？在本文的越南?代文?的範圍內（由武玉潘編的《越南俗語、歌謠、民歌》和?代文?的代表性作家：石嵐、阮遵、吳必素、蘇懷、冰山、山南、王宏森、南高、金鱗、阮玉思、日飛，等作家的作品）論文討論多元文化雜交的混血文化，包括：越南飲食文化特征，多樣飲食文化國家，具體受到中國、東南亞國家、法國、多民族的影響。通過節慶（過年與粽子、寒食節與湯圓、端午節與釀酒、鬼節與白米粥，溫暖逝者的孤單靈魂、嫩糯米與秋天的味道）去了解「田水文明國家」之名稱。同時也去探討以下問題：小吃：小小的禮物；肉食：搭配及絕配；青菜：天賜的藥物；醬料：萬物的精華（魚露、醬、蝦醬）；飲料：交際之物（咖啡、茶、酒）。在探討戰爭下的貧窮飲食去了解戰爭下的生存與吃「苦」及戰爭背景下的越南食物。通過越南文學，筆者初步探討越南飲食文化、以前與現在、文學與文化與現實。關鍵詞：越南文學、越南飲食文化、越南飲食、越南戰爭飲食 ;CULINARY CULTURE FROM LITERACY ASPECTS Abstract Vietnam is a country with a long history: under Chinese rule for thousands years, under the colonizing of French colonial empire fo nearly a century and have long war with American. In the course of its development, the social form of Vietnam has undergone breakthrough changes to modernize Vietnam but still preserves its traditional culture. This is clearly reflected in Vietnamese literature. The Modern literature is divided into several stages from the twentieth century to the present, specifically: from the early twentieth century to 1920, 1920 to 1930, 1930 to 1945, 1945 to 1975 and 1975 to the present. The thesis has figured out several proposition: How is food positioned in Vietnamese culture? The position of culinary literature in Vietnamese literature? How does the literature portray Vietnamese cuisine, history and culture? What are the characteristics of Vietnamese culinary culture? Within the scope of modern Vietnamese literature in this article (“Vietnamese Proverb, Ca Dao, Folk Song” which are edited by Vu Ngoc Them and representative writers of modern literature: Thach Lam, Nguyen Tuan, Ngo Tat To, To Hoai, Bang Son, Son Nam, Vuong Hong Sen, Nam Cao, Kim Lan, Nguyen Ngoc Tu, Nhat Phi, and other writers); the thesis discusses the mixed culture of multiculturalism, including: the characteristics of Vietnamese food culture, countries with diverse food cultures, specifically affected by China, Southeast Asian countries, France, and multi-ethnic influences. Through traditional festivals such as Lunar New Year with Chung cake; Cold Foods Festival with Floating Sweet Dumpling; Vietnam Mid-year Festival with black glutinous rice wine; Ghost Festival with porridge to appease the lonely spirits, and one type of seasonal dish associated with autumn - green rice) in order to understand the name of “Wet Rice Civilized”. Furthermore, study about street food - small gifts, meat - paring and the perfect pairing, vegetables - godsend medicine, sauces - the essence of everything (fish sauce, sauce, shrimp paste), beverages - social intercourse (coffee, tea, wine) to gaining knowledge of Vietnamese cuisine. Go into detail miserable famine food under the war in order to understand the surviving and suffering because of war and Vietnamese food under Wartime. Within the scope of this dissertation, the author aims to investigate, compare, evaluate the development of Vietnamese culinary culture through Vietnamese literature from different aspects: (1) the past and the present; (2) differences in literature, culture and reality. Keywords: Vietnamese literature, Vietnamese culinary culture, Vietnamese cuisine, Vietnamese food under Wartime
顯示於類別:	[中國文學研究所] 博碩士論文

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