| 中国饮食类非物质文化遗产生产性保护探讨 |
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| 引用本文： | 余明社,谢定源.中国饮食类非物质文化遗产生产性保护探讨[J].四川烹饪高等专科学校学报,2014(6):8-11. |
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| 作者姓名： | 余明社 谢定源 |
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| 作者单位： | 1. 湖北经济学院,湖北武汉,430077
2. 华中农业大学环境食品学教育部重点实验室,湖北武汉,430070 |
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| 基金项目： | 中央高校基本科研业务费专项资金资助项目“川鄂浙地区食品辣味特征的量化研究”的阶段性成果，项目编号2013 PY099。 |
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| 摘 要： | 文章论述了非物质文化遗产生产性保护的含义、基本状况,饮食类非物质文化遗产生产性保护的意义与原则。以湖北"杨楼子榨坊榨油技艺""蔡林记热干面制作技艺"为例,探讨了饮食类非物质文化遗产生产性保护的措施。认为生产性保护可激发饮食类非物质文化遗产活力,是积极、有效的保护传承方式,应以保护非物质文化遗产的生命力,有利其代代相传为原则。应注重传承方式创新,以技术与知识的传承为重点,突出产品的个性与差异,着重体现人而非机器的价值,需防止非物质文化遗产的"泛产业化"。
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| 关 键 词： | 中国饮食 非物质文化遗产 生产性保护 |
On the Productive Conservation of Foods as Intangible Cultural Heritage in China |
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| Authors: | YU Ming-she XIE Ding-yuan |
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| Affiliation: | YU Ming-she, XIE Ding-yuan ( 1. Hubei University of Economics, Wuhan 430077, Hubei, China; 2. Key Laboratory of Environmental Dietology of the Ministry of Education, Huazhong Agricultural University, Wuhan 430070, Hubei, China) |
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| Abstract: | This paper introduces the definition and status quo of the productive conservation of intangible cul -tural heritage as well as the significance and principles of productive protection of foods as intangible cultural heritage .Taking oil extraction skills by Yang Louzi＆#39;s Workshop and preparation of Wuhan Hot Noodles by Cai Lin as examples ,this paper discusses their productive conservation measures before proposing that productive conseration is a positive and effective method to stimulate the vitality of intangible cultural heritage and help with their continuation from generation to generation .Innovation in inheritance modes ,emphasis on techniques and knowledge ,highlights of their peculiarities ,value of manual work rather than machine functions should also be taken into consideration in their preservation to prevent pan-industrialization . |
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| Keywords: | China diet intangible cultural heritage productive protection |
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