毕业设计（论文）-中西饮食文化对比研究.doc

衡阳师范学院 毕业论文（设计） 题 目： A Comparative Study on Chinese and Western Food Culture 中西饮食文化对比研究 所 在 系： 外语系 专 业： 英 语 学 号： 作者姓名： 指导教师： 2014年 4 月目 录任务书.I开题报告.III开题报告会纪要.VI成绩评定表（一）.VII成绩评定表（二）.VIII成绩评定表（三）.IXOUTLINE.1论文正文.2 衡阳师范学院本科生毕业论文（设计）任务书论文题目A Comparative Study on Chinese and Western Dietary Culture中西饮食文化对比研究学生姓名温晶纯学 号10080825专 业英 语班 级2010级8班指导教师刘 剑职 称副教授起止时间2013年9月23日 至2014年4月30日一、毕业论文（设计）的研究内容（或任务、目标）：饮食在人类生存和发展的过程中占据第一重要的位置，也是人类赖以生存的物质基础。随着社会经济的不断发展，人们生活水平的日益提高，于是越来越注重生活质量，而饮食是人们生活中最重要的一部分，对饮食的要求也就随之提高。饮食文化的文化底蕴极其深厚，可以说饮食文化的发展对人类的发展起到不可估量的作用。然而文化背景的差异导致饮食观念和饮食习俗出现不同，并且最终形成了截然不同的饮食文化。本文拟从跨文化交际角度着重分析中国与西方国家在饮食观念、饮食目标、餐具、厨具等方面存在的差异，揭示形成中西方饮食文化差异的深层原因，并且进一步阐明随着跨文化交际日益频繁，中西饮食文化将日益融合、共同发展的趋势。二、论文进度安排：2013年11月17日前 提交开题报告定稿2013年12月7日前 参加开题答辩 2014年1月3月 交论文初稿及修改论文2014年4月1日前 交论文定稿2014年5月前 参加答辩3、 主要参考文献与资料：1 Edward,Hall.The Silent LanguageM.New York:Anchor Books,1990.2 Hallock,Constance.Fun and FestivalM.New York:Friendship Press,1968.3 Kittler,Pamela.Food and CultureM.American:Wadsworth Publishing,2007.4 Larry,Samovar.Communications between CulturesM.Beijing:Peking University Press, 2009.5 Richard, Porter. Differences in Food CultureD.Odense University,1999.6 杜莉.筷子与刀叉M. 成都：四川科学出版社，2007.7 杜莉.中西烹饪历史比较J.扬州大学烹饪学报，2002,(2):25-26.8 何宏.中外饮食文化M. 北京：北京大学出版社，2006.9 赵奇志.中西饮食文化的差异J. 食品工程,2002,(4):17-19.10 张起钧.烹调原理M. 北京：中国商业出版社，1999.指导教师签名： 年 月 日教研室意见：负责人签名： 年 月 日系审核意见：负责人签名： 年 月 日衡阳师范学院本科生毕业论文（设计）开题报告论文题目A Comparative Study on Chinese and Western Dietary Culture中西饮食文化对比研究学生姓名温 晶 纯学 号10080825专 业英 语班 级2010级8班指导教师刘 剑职 称副 教 授一、选题的目的、意义及国内外研究动态： 选题的目的和意义：中西饮食文化差异是跨文化交际现象众多表现形式之一，通过对其分析研究，可以培养人们积极地接受西方饮食文化，在进行跨文化交际的时候，要注意西方的礼仪规范，从而在求同存异的基础上更好地把握们民族的民族特征。本文针对饮食差异的分析研究，对跨文化交际具有一定的借鉴价值，促使人们有效地避免交际双方由于差异而产生的误解，提高人们跨文化交际能力。国内外研究动态：目前，已经有部分国内外学者对中西饮食文化的差异进行了研究。张起钧在烹调原理一书中从菜肴烹、调、配三方面阐述了中西饮食文化的差异。杜莉在筷子与刀叉一书中，从餐具及烹饪的角度，全面分析中西饮食文化存在的差异。西方学者Pamela Kittler在饮食与文化一书中运用大量实例，对中西饮食文化存在的差异进行了深入的分析与研究。回顾饮食文化差异的研究的现状，国内外学者对于此领域所做的研究仍有待发掘之处。二、主要研究内容、创新之处： 主要内容：本文运用比较分析法和文献研究法从饮食观念、饮食目标、餐具、厨具四个方面，对比研究中西饮食文化存在的差异，重点分析产生饮食差异的深层次原因。最后对存在的差异及产生差异的原因进行归纳总结。 创新之处：本文运用比较分析法、总结归纳法等方法从跨文化交际角度着重分析中国与西方国家在饮食观念、饮食目标、餐具与厨具等方面存在的差异，揭示了形成中西方饮食文化差异的深层原因，有助于培养人们在跨文化交际时的适应能力。因此，本文在研究内容和研究方法上有一定程度的创新。三、研究方法、设计方案或论文提纲： 研究方法：比较分析法，总结归纳法，文献研究法 论文提纲：.引言.中西饮食文化的差异 2.1.中西饮食观念的差异 2.2.中西饮食对象的差异 2.3.中西餐具上的差异 2.4.中西厨具上的差异.西饮食文化差异产生的原因 3.1.地理环境的影响 3.2.经济系统的影响.结论 四、完成期限和预期进度：2013年12月7日前 参加开题答辩 2014年1月3月 交论文初稿及修改论文2014年4月1日前 交论文定稿2014年5月前 参加答辩5、 主要参考资料：1 Edward,Hall.The Silent LanguageM.New York:Anchor Books,1990.2 Hallock,Constance.Fun and FestivalM.New York:Friendship Press,1968.3 Kittler,Pamela.Food and CultureM.American:Wadsworth Publishing,2007.4 Larry,Samovar.Communications between CulturesM.Beijing:Peking University Press, 2009.5 Richard, Porter. Differences in Food CultureD.Odense University,1999.6 杜莉.筷子与刀叉M. 成都：四川科学出版社，2007.7 杜莉.中西烹饪历史比较J. 扬州大学烹饪学报，2002,(2):25-26.8 何宏.中外饮食文化M. 北京：北京大学出版社，2006.9 赵奇志.中西饮食文化的差异J. 食品工程，2002,(4):17-19.10 张起钧.烹调原理M. 北京：中国商业出版社，1999.六、指导教师意见：签名： 年 月 日 开 题 报 告 会 纪 要时间2013年12月8日地点外语楼北507与会人员姓 名职务（职称）姓 名职务（职称）姓 名职务（职称）李娟 助教（研） 何芳讲 师 刘剑副教授 尹静讲 师 陈兰助教（研）覃亮杰助教（研）会议记录摘要：会议主持人：记 录 人：年 月 日教研室（或开题报告评审小组）意见：负责人签名： 年 月 日系工作小组意见：负责人签名： 年 月 日衡阳师范学院毕业论文（设计）成绩评定表（一）毕业论文（设计）题目 A Comparative Study on Chinese and Western Dietary Culture中西饮食文化对比研究学生姓名温晶纯专业英语班级2010级8班学号10080825指导教师评语：建议成绩：指导教师签名： 年 月 日 衡阳师范学院毕业论文（设计）成绩评定表（二）毕业论文（设计）题目 A Comparative Study on Chinese and Western Dietary Culture中西饮食文化对比研究学生姓名温晶纯专业英语班级2010级8班学号10080825评阅人评语：建议成绩：评阅人签名： 年 月 日 衡阳师范学院毕业论文（设计）成绩评定表（三）毕业论文（设计）题目A Comparative Study on Chinese and Western Dietary Culture中西饮食文化对比研究学生姓名温晶纯专业英语班级2010级8班学号10080825答辩时间2013年4月27日地点外语楼北302 答辩小组成员姓名职务（职称）姓名职务（职称）李娟 助教（研） 何芳讲 师 尹静讲 师 陈兰助教（研） 刘剑副教授覃亮杰助教（研）答辩小组评语： 建议成绩： 组长签名： 年 月 日系答辩委员会意见：评定成绩 负责人签名： 年 月 日X OUTLINEAbstractKey Words. Introduction. Differences between Chinese and Western Food 2.1. Differences between Chinese and Western Diet Concept 2.2. Differences between Chinese and Western Diet Objects 2.3. Differences between Chinese and Western Tableware 2.4. Differences between Chinese and Western Kitchen Ware. Reasons for the Differences between Chinese and Western Food Culture 3.1.The Impact of the Geographical Environment 3.2.The Impact of the Economic System . ConclusionBibliography中文标题、摘要、关键词 A Comparative Study on Chinese and Western Dietary Culture Author: Wen Jingchun Number: 10080825 Tutor: Liu JianAbstract:This thesis explores the differences between Chinese and Western dietary culture. In the world , the dietary culture plays an extremely important role in the world culture. The differences between Chinese and Western culture created the differences between Chinese and Western dietary culture. Different countries have their own dietary cultures. Traditional Chinese culture is agricultural culture and land culture, while traditional western culture is animal husbandry culture and ocean culture. These two kinds of cultures reflect diverse life styles in which food is the most representative aspect. In variously cultural contexts, whether it is in concept, objects, kitchen ware, or tableware, these differences are obvious. But as development of the communication and integration of the international, Chinese and western dietary culture will be developed in common communication. This will play a significant role in promoting the communication of culture in the world.Key Words: comparative study; food culture；culture difference；culture traditionI.IntroductionDiet is not only the premise of social development, but also the paramount material base for human to survive with good health condition. In the early stage of barbarism, like other animals, looking for food to survive is just the instinct for human beings. But when man began to use fire to cook food and they entered the age of civilization, especially the time of cooking with the pottery, the food became the creation made by the human own wisdom and their technology. Then there is the essential difference in diet between human beings and animals that the diet has its cultural nature. Thus the history of human diet is to be this kind of history that human adapt to nature, conquer and reform nature to survive and develop in the nature, and the human dietary culture gradually comes into being in the course of this progress. As an important part of human culture, the dietary culture has a generalized meaning and a narrowed meaning. Therefore, in this thesis, we discuss the difference of dietary culture between Chinese and westerners from dietary concept, dietary object, cooking utensil and dietary tableware. Through the study, it is beneficial for both sides to strengthen the communication in culture, and more able to eliminate the obstacles and misunderstanding when two nations are communicating, so that people can have in-depth understanding about the dietary culture from China and western countries. To study both parties dietary culture difference from various aspects, it can not only help us to strengthen the awareness and adaption in the culture communication, but also can enhance our understanding, toleration and acceptance to foreign culture. Then this makes Chinese and western dietary culture can mutually develop and fuse in communication, which it plays a remarkable role in boosting the development of culture in the whole world. Differences between Chinese and Western Food Culture 2.1. Differences between Chinese and Western Diet ConceptIn Chinese dietary culture, people play more attention to pursuing the taste than to emphasizing the nutrition. They consider that the nutrition is less important if the food is delicious and good-looking enough. The reason why there is a unique dietary culture that eating is on top of the list in Chinese nation is that productivity has been always under the average level for thousands of years and people have not enough food to eat. People often say the taste is the most important in the whole of color, aroma and taste. In addition, the key of special charm in Chinese diet is nothing but its taste. Chinese think a lot of art and sensibility, so the pursuit of delicious taste is always the highest meaning in dietary. However, a part of the nutrition may lack in pursuing the deliciousness in Chinese diet. The shape of the food is the external thing while the taste is the internal thing. Emphasizing the inner and not decorating painstakingly the external, or emphasizing the taste rather than showing off the form of the dishes, is the paramount expression in Chinese dietary concept. But it does not take no count of the collocation of nutrition. The medicated food appeared in the Tang dynasty and now there is a formulation that diet therapy is better than medical treatments, which all reflect that Chinese pay attention to the collocation in dietary nutrition since ancient times. However, the traditional nutrition theory only has a vague concept without specific data analysis as westerners to figure out what kind of food is good for health with nutrition. In western dietary culture, people play more attention to pursuing the nutrition than to emphasizing the color, aroma and taste. The western diet is a kind of rational diet so that they devote particular care to the nutrition and collocation. They treat dietary as a science with a realistic attitude to lay stress on dietary nutrition and as a result, the pursuit of nutrition becomes the highest meaning in diet. The core standard in evaluating food in westerners is whether it is reasonable in dietary nutrition and whether it accord with the scientific demand. Westerners often think that food is just a means of survival so that they pay more attention to dietary nutrition and supply condition of energy and they seldom connect dietary with spiritual enjoyment, which reflects a strong practicability and utilitarian. For westerners, the only thing they care is not what the food color, aroma, taste and shape is, is the nutrition must be guaranteed. Then they spend time on paying attention to how many calorie, vitamin, protein, etc. should be absorbed a day with neglection of color, aroma and taste. Even if the taste may be the same, even compared with Chinese food, or as dull as cardboard, but the sense push them to eat because it is nutritive. For another word, it just like refuels the machine. As to westerners, the taste is the secondary. If heating up the food will cause the loss of nutrition, they prefer to eat the half-baked, even raw food. Therefore, the western dietary can be summarized with convenience and practicability. There is a case in point that a nutritive breakfast can be simply made of a combination of some bread, jam, cheese, butter and fresh vegetables. 2.2. Differences between Chinese and Western Diet Objects The Chinese dietary culture mainly originates from farming culture, which decides the Chinese dietary structure that takes crops as the principal thing and meat as the auxiliary thing. Whats more, there is a plenty of production and a lot of species in grain crop because of the vast fields, fertile soil and superior technology in planting. On the contrary, animal breeding is rare in China so much so that it is very common for people to eat the grain. Chinese dietary structure is based on vegetable food, including grain, bean, greens, fruit as well as cereal. In fact, in the Chinese dishes, vegetarian dishes are the most common food; only in holidays or at the higher living standards do they have the meat. It is a very distinct line between main food and subsidiary food. The main food is the five cereal and the subsidiary food is vegetable with a little meat. Therefore, when Chinese prepare the diet, you can see most dishes are vegetables and a few are meat. Whats more, rice and noodles are the principle food; tea and wine are the main drinking in their life. China is known for vast fields and various geographical environments with a long history and an abundant production as well as species of plants and animals, which offer the sufficient resources of products to the formation of Chinese dietary culture. Chinese staple food is based on rice and wheat. On the side, millet, corn, buckwheat, potato and sweet potato are also the main food people usual eat so they take a tiny place in the dietary culture. Except for the rice noodles, there are still kinds of food can be supplied for people to make their life more colorful, including the other kinds of pasta, steamed bun, deep-fired dough sticks, various porridge, cookie and ever-changing snacks. In the Chinese long history, the distribution of south rice and north wheat has formed this situation that the main raw materials are rice and wheat in Chinese staple food. Most Chinese people prefer to take vegetarian diet as the principle thing. According to a study of western zoophytologist, there are more than 600 species of vegetables in China. It is six times more than the west. In fact, in the Chinese dishes, vegetarian dishes are considered as the common food, and only in holidays or at the higher living standards, the meat can be a part of the usual diet.The western dietary culture mainly originates from rear livestock culture, which decides the western dietary structure that takes meat and dairy products as the principal things and vegetarian dishes as the auxiliary thing. According to the weather, it is not suitable for western countries to plant the crop so that they give priority to animal husbandry and give second place to agriculture. In addition, another factor to give first place to animal is that the technology is quite high in the animal cultivation. As a result, there are a lot of kinds of animals and a huge production of meat in western countries. The main agriculture products are wheat, corn, and grape and so on. In the western dietary structure, the meat also takes up the excessive place in the dishes. They are mainly beef, chicken, pork, mutton as well as fish. It is obvious that what they usually eat is provided with a three-high characteristic that is high protein, high fat and high calorie. Therefore, meat has occupied and will always occupy the remarkable high proportion in western dietary. Although the proportion of planting has increased in recent years, the proportion of meat in dietary structure is always higher in the western than in Chinese. Therefore, when westerners prepare the diet, you can see most dishes are meat and a few are vegetables. Whats more, bread and meat are the principle food; coffee, wine and milk are the main drinking in their life.In the western-style food, there is no doubt that meat is the representative in raw material. Since the ancient age, the westerners have given the first place to meat as the dish. They devote particular care to the taste of different kinds of meat and the characteristic of diverse parts of meat. That is to say, no matter what method can be able to be used to process, they always hope that they can bring the aroma into full play from every kind of meat. Any variety of cheese that is worshiped by westerners is the necessary thing should be appeared on the table. On the contrary, for most customers in China, they do not think that they can take in because the peculiar smell is too strange to get used to. 2.3. Differences between Chinese and Western Tableware As known to all, it takes chopsticks as the principal tableware and it gives second place to spoons, cups, plates, bowls and dishes. Chinese pay attention to the diverse shape, size and color in tableware because different tableware should be used in different occasions. Besides, Chinese think a lot of the coordinating collocation between tableware and dishes in