| 论西南桂、滇、黔三省区少数民族小吃文化的区域个性 |
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| 引用本文： | 周旺.论西南桂、滇、黔三省区少数民族小吃文化的区域个性[J].南宁职业技术学院学报,2005,10(2):15-21. |
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| 作者姓名： | 周旺 |
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| 作者单位： | 南宁职业技术学院,教务处,广西,南宁,530003 |
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| 摘 要： | 西南少数民族的小吃如同西南地区的“山地文化”一样带有厚重的民族与地方色彩。从少数民族之食的鲜明个性、粉食的突出地位、节庆与祭祀之食的厚重色彩、饭粥之食的传统特点、茶食的民族特色、“三味”的地方风格、“二性”的区域特征等方面分析论证这一区域的饮食文化个性。
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| 关 键 词： | 西南少数民族 饮食文化 区域个性 |
| 文章编号： | 1009-3621(2005)02-0015-07 |
| 收稿时间： | 08 4 2004 12:00AM |
| 修稿时间： | 2004年8月4日 |
Regional Characteristic of Snack Culture of Provinces of Gui, Dian and Qian |
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| ZHOU Wang.Regional Characteristic of Snack Culture of Provinces of Gui, Dian and Qian[J].Journal of Nanning Polytechnic,2005,10(2):15-21. |
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| Authors: | ZHOU Wang |
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| Abstract: | Like "Mountainous Culture", snacks of western region' s minorities are of strong ethnic and local traits. The author tries to prove the regional catering culture characteristic through aspects such as food personality, noodles notable position, colorful food for festivals or memorial ceremonies, traditional traits of rice and porridge, ethnic feature of tea, local typical of "three tastes" and regional traits of "two characters". |
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| Keywords: | minorities of western region catering culture regional characteristic |
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