碩士 / 元智大學 / 中國語文學系 / 96 / “Diet literature” has become more and more popular in recent years. In conjunction with personal aesthetic feeling, emotion, and experience, articles about table delicacies, not just general cooking recipes, have driven relevant economic benefits of “cooking culture.” Reviewing it in China''s ancient civilization, the diet development of each eras has similar rules and can be followed:that is satisfaction in food and clothing naturally followed by the improvement of quality of diet. Then, the history of such diet experience has gradually been recorded in the forms of recipes, cuisine canons, or even legends for its practicability.
During late Ming era (1573 - 1644 A.D.), the complication of society structure, change in politics, and advance in economy further improved the life of ordinary people and triggered the desire of enjoyable, good quality of life. Food has gradually become more a spiritual need and cultural pursuit rather than just daily feeds. Such a development also further stimulated the consumption on delicacies and more sophisticated food and the maturity of in depth researches on the theory of diet. Food culture depends not only on the taste as a type of physiological stimulations but, in a large part, also on its aesthetic and spiritual aspects. Among different branches of food culture development, the one developed by “scholar''s stratum” conveys much more aesthetic feeling compared to what developed by rich society, which may largely focus on the luxurious aspect of the food itself. With the promotion by scholars and the publishing of relevant books, the aesthetic aspect has become the center of food culture and further delicated its development.
Between late Ming and mid Ching era, the literature created by Kao Lieng, Zhang Dai, Li Yu, and Yuan Mai played an important role in continuing the development in food culture and recording the specialty of the delicacies in that time period. Here, we would like to explore how they recorded and constructed the food culture through their diet experience and writings.
| Identifer | oai:union.ndltd.org:TW/096YZU05045001 |
| Date | January 2008 |
| Creators | Cheng-Yi Tuan, 段正怡 |
| Contributors | Hai-Yun Chan, 詹海雲 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 124 |
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