中国饮食的跨文化书写——评《鱼翅与花椒》

楚雄师范学院学报 ›› 2020, Vol. 35 ›› Issue (2): 22-26.

中国饮食的跨文化书写——评《鱼翅与花椒》

李明晨

湖北大学哲学学院,湖北武汉 430056

收稿日期:2020-01-15 出版日期:2020-03-20 发布日期:2020-12-25
作者简介:李明晨(1976―),男,湖北大学哲学学院博士研究生,武汉商学院武汉素食研究所副所长,研究方向为饮食文化。

On the Cross-cultural Writing of Chinese Cuisine- A Review of Shark’s Fin and Sichuan Pepper

LI Minchen

School of Philosophy, Hubei University;School of Cooking and Food Engineering, Wuhan Business University, Wuhan, Hubei Province 430056

Received:2020-01-15 Online:2020-03-20 Published:2020-12-25

摘要/Abstract

摘要： 英国女作家伏霞·邓洛普凭借对中国美食的切实书写而屡获西方烹饪写作大奖。《鱼翅与花椒》是她的中国饮食文化研究代表作之一,在细腻的美食之旅记述中剖析了中国饮食的复杂性、多元性及其情感寄寓。本文主要从传播中国饮食的书写视角、书写立场和引发的反思三个方面阐述该书的社会文化意义与出版价值。

关键词: 跨文化, 融入, 公正立场, 反思

Abstract: Fuchsia Dunlop, a British writer, was awarded a grand prize for her actual writing of Chinese cuisine, a great representative being Shark’s Fin and Sichuan Pepper, a result of her journey of culinary research characterized by first-hand analysis of complicatedness, diversity and emotional content of Chinese food. This paper demonstrates the cultural, social and publication significance of the book from three perspectives – writing angle, writing standing and reflections triggered – of Chinese cuisine.

Key words: cross-culture, integration, impartial standing, reflection

中图分类号:

TS971

李明晨. 中国饮食的跨文化书写——评《鱼翅与花椒》[J]. 楚雄师范学院学报, 2020, 35(2): 22-26.

LI Minchen. On the Cross-cultural Writing of Chinese Cuisine- A Review of Shark’s Fin and Sichuan Pepper[J]. Journal of Chuxiong Normal University, 2020, 35(2): 22-26.