摘要
乌饭是风行于中国南方大部分地区的一种节令食品,迄今流行不衰。在中国,食乌饭的习俗已有千余年的历史,它蕴涵着全国不同地域、不同民族的多种文化属性。食乌饭习俗本源于道教的养生观念,后经佛门的吸纳而发扬光大。乌饭具有独特的营养保健功能,民俗择而用之,食乌饭遂逐渐成为中国江南各地重要的节令食俗,并衍化出许多动人的习俗故事。制作乌饭的植物原料因地域的不同而有所不同,但均具有染色和药用之功能。历来制作乌饭的原料各异,由此引发了古今学者对于乌饭制作原料的颇多争议,历代以及各地加工和食用乌饭的方法也便颇具变化。
'The black rice' as a seasonal food is popular in most parts of southern China.The formation of the custom of eating black rice in China has more than 1,000 years,which includes national different regions,and different kinds of cultural characteristics.This custom stems from Taoism,carries forward after Buddhism and then is unified with the folk custom,thus becoming an important seasonal custom.The plant raw materials in manufacturing the meal vary from one region to another,but all have the medicinal funct...
出处
《哈尔滨工业大学学报（社会科学版）》
2008年第6期96-102,共7页
Journal of Harbin Institute of Technology(Social Sciences Edition)
关键词
乌饭
道教
佛教
南烛
the black rice
Taoism
Buddhism
oriental blueberry
