摘要
臭味食物是人类文明进程中的遗产,亦是人类探索多元饮食风味的产物。传统臭味食物包括天然类臭食和加工类臭食,在文化信仰、饮食偏好、生态环境和物质资源等因素的影响下,人们对于臭食有着“臭恶不食”“以臭为佳”和“因食而异,随时而变”的多元表达,经过历史的沉淀,食臭之俗逐渐被符号化为生存文化、地域文化与民族身份认同的象征。当前,臭味食物迎来了新的发展机遇,其“物尽地利、多元供给、味承古今”的特点符合“大食物观”的理念倡导,应多途径挖掘臭食的功能价值,将传统“异味”饮食转化为现代饮食的独特竞争力,以满足人们对食物多样性的需求。
Smelly foods are a legacy of human civilization and also the product of human pursuit of diverse dietary flavors.Traditional smelly foods include natural smelly foods and processed smelly foods.Influenced by factors such as cultural beliefs,dietary preferences,ecological environments,and material resources,people have complex and diverse attitudes towards smelly foods,including“rejecting stinky food”,“preferring stinky food”,and“changing with food and time”.After the precipitation of history,the custom of smelly food has gradually been symbolized as a symbol of survival culture,regional culture and national identity.Currently,smelly foods are experiencing a new development.Their characteristics of“making full use of local resources,providing diverse supplies,and inheriting flavors from both ancient and modern times”align with the concept of the“Big Food Concept”.We should explore the functional value of smelly foods through multiple channels,transform traditional“unusual”diets into unique competitiveness of modern diets,and meet people’s demands for food diversity.
作者
王思婷
WANG Siting(School of History and Culture/Institute of Historial Geography,Southwest University,Beibei,Chongqing 400715,China)
出处
《美食研究》
北大核心
2025年第4期1-9,共9页
Journal of Researches on Dietetic Science and Culture
基金
重庆市哲学社会科学规划项目(2020BS10)。
关键词
臭味食物
历史认知
饮食文化
大食物观
smelly food
historical cognition
dietary culture
Big Food Concept
