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文艺理论研究 ›› 2012, Vol. 32 ›› Issue (2): 32-36.

• 专题:文学人类学研究 • 上一篇    下一篇

吃出形色之美:中国饮食审美启示

彭兆荣   

  1. 厦门大学人类学研究所
  • 出版日期:2012-03-25 发布日期:2012-08-30
  • 作者简介:彭兆荣,博士,教授,博导,厦门大学人类学研究所所长,主要从事文化人类学,遗产研究。
  • 基金资助:

    2011年度国家社科基金重大项目"中国非物质文化遗产体系探索研究"[批准号:11&ZD123]的阶段性成果

Tasting Beauty: Aesthetic Implications of Chinese Cuisine

Peng Zhaorong   

  1. Anthropology Institute in Xiamen University
  • Online:2012-03-25 Published:2012-08-30
  • About author:Peng Zhaorong, Ph.D, is a professor and the dean of Anthropology Institute in Xiamen University. His main research interests are cultural anthropology and cultural heritage study.

摘要: 今天,学界对文学人类学的提倡已成一种学术景观;但文学人类学“学科”又为其自身设定了另一条边界。笔者主张“不设防的边界”,即学术、学问、学科间的壁垒相互打通,甚至打破。本文以饮食之“美”为案为例,探讨人类学对文学研究的另一种表述范式的可能性。虽纯属实验研究,却也无妨为一种尝试;因为“美”是可以被品尝出来的。

关键词: 文学人类学, 美, 饮食, 通感

Abstract: The paper takes cultural anthropology as its theoretical background and proposes a discipline without demarcated boundaries. As a case study of the beauty of Chinese cuisine, the paper tries to explore the possibility of a new representational mode in literary study from the perspective of anthropology. The paper is a product of an experimental research. 

Key words:  literary anthropology, beauty, Chinese cuisine, synesthesia