浅析“满汉全席”的文化构成

楚雄师范学院学报 ›› 2020, Vol. 35 ›› Issue (5): 21-26.

浅析“满汉全席”的文化构成

郑南, 王倩倩

浙江工商大学人文与传播学院,浙江杭州 310018

收稿日期:2020-08-13 出版日期:2020-09-20 发布日期:2020-12-23
作者简介:郑南（1975–）,女,浙江工商大学人文与传播学院副教授,研究方向为饮食史、饮食文化、饮食民俗。

On Cultural Composition of the Man-Han Feast

ZHENG Nan, WANG Qianqian

School of Humanities and Communications, Zhejiang Gongshang University, Hangzhou, Zhejiang Province 310018

Received:2020-08-13 Online:2020-09-20 Published:2020-12-23

摘要/Abstract

摘要： 满汉全席历来被看作是中华饮食文化的集大成,但满汉全席的发展并不是一蹴而就的。满汉全席简单说就是“满菜”与“汉菜”组合成的席面。现今大部分人将满汉全席认为是清宫御膳,实则不然,但其形成却也与清宫御膳密切相关。本文从“满菜”与“汉菜”两个大结构出发,分析其与清宫御膳的关系,探求其背后真正的文化构成。

关键词: 满汉全席, 满菜, 汉菜, 清宫御膳

Abstract: The Man-Han feast has always been regarded as the culmination of the Chinese food culture and a synthesis of pan-Chinese dishes, but its development was not accomplished overnight. Broken down, it is simply a combination of the cuisine of the Han and the Man peoples. It is widely but mistakenly regarded as the imperial cuisine of the Qing Dynasty, to which its formation was indeed closely related though. Departing from structure of the Han cuisine and the Man cuisine, this paper analyzes the relation of the Man-Han Feast with the Qing Imperial Feast, so as to explore its real underlying cultural composition.

Key words: Man-Han Feast, Man cuisine, Han cuisine, imperial cuisine of the Qing Dynasty

中图分类号:

TS972.182.821

郑南, 王倩倩. 浅析“满汉全席”的文化构成[J]. 楚雄师范学院学报, 2020, 35(5): 21-26.

ZHENG Nan, WANG Qianqian. On Cultural Composition of the Man-Han Feast[J]. Journal of Chuxiong Normal University, 2020, 35(5): 21-26.

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