【作者】 买提库尔班·买吐迪；

【导师】 阿布都克里木·热合曼；

【作者基本信息】 新疆大学 ， 中国少数民族语言文学， 2007， 博士

【摘要】 饮食作为人类存在的保障，社会发展的先决条件，因此自古以来一直受到任何一个群体，国家的共同关注。饮食不仅是以果腹的生理性功能为目的的，而且是作为一个整体而又完善的文化具有独特的一系列民俗习惯。维吾尔饮食文化作为中华饮食文化中重要的组成部分具有特殊的区别。本文力球坚持在马克思主义的研究方法和历史辨证研究的原则下，以在把丰富的第一手联系相关理论资料的基础上，达到揭示和描述维吾尔文化之各个层面为目的。本文由九个章组成，其主要内容如下：第一章：对维吾尔饮食文化的概念进行阐释，指出该题目的研究价值和意义，当今国内外研究状况和研究方法。第二章：在将维吾尔饮食文化所特有的特点与中华饮食文化的特点进行比较的基础上，对维吾尔饮食文化的总体概况进行介绍，依据有关维吾尔饮食文化范畴的书面资料科学地提出和介绍维吾尔饮食文化的独特性以及在维吾尔文化和中国饮食文化所占有的地位，对中国饮食文化所产生的影响和作出的贡献等。第三章：从历史和社会的角度来对维吾尔饮食文化的历史来源，维吾尔人的生产和方式，包括农业，牧业，狩猎，渔业，园林业等经济形式与维吾尔饮食文化的物质和精神层面的关系，维吾尔饮食文化形成过程中的地理因素和人文因素进行较为深入的探讨。第四章：以考古发掘和书面文献为依据，对作为维吾尔饮食文化的物质基础的主要饮食种类及其制作方法和历史，与此同时出现的民俗习惯方面的观念进行较为全面的阐述和分析。第五章：对维吾尔饮食器具的主要类别，制作方式，主要原料，形式，使用方式，与器具有关的审美观念，以及在历史上和现今的状态进行详细介绍和探讨。第六章：以维吾尔人的宗教信仰观念，价值观念，审美观念，自然和生命观念为基础，科学，深入，全面地诠释与维吾尔饮食文化有关的各种习俗，包括进食习俗，待客习俗，婚庆节日，丧葬有关的独特风俗和一些地方性习惯，与饮食相关的各种巫术习惯，饮食禁忌和他们的功能等。第七章：从民间文学和民俗学的角度来较为深入地阐述与维吾尔饮食文化相关的神话传说，与饮食行业有关的经书，游戏等。而且简明扼要地揭示作为维吾尔饮食文化中较为独特现象的馕文化和茶文化。第八章：主要诠释维吾尔饮食文化的医疗基础，科学讨论维吾尔人的进食习惯与维吾尔医学的关系，以及维吾尔饮食和进食习惯具有的较强的医学基础，正因为如此，维吾尔才会有较多的长寿者和身体健康。第九章：对维吾尔饮食文化在当今国际化，城市化环境中各方面的变化，带来这种变化的缘由，以及当今维吾尔饮食文化中占据着重要地位的重点职业的市场化，各种职业独特的经营特点进行细致的论述。同时指出维吾尔饮食文化的经济化，在市场经济条件下的开发和利用情况及其发展和前途等。更多还原

【Abstract】 The dietary points to a special cultural phenomena which have been handed down through the long course of history. This paper adheres to the main principles of Marx’s-Leninism and their views of historical materialism, and attempts to make a detailed study on the Uyghur’s food culture, based on the great number of first hand materials obtained from field research, as well as some relevant records and archeological relics.This paper consists of nine chapters, and its contents are as follow.Chapter one explains why the particular topic was chosen, as well as its theoretical significance. It also evaluates the former achievements of research on the food culture, and sets up the method of studying the Uyghur’s food Culture which comprises the research methods of other related sciences.Chapter two focuses on the traits of the Uyghur’s food culture compared to thc Chincsc food culture, expounds its influence on the Chinese ways of eating and preparing food, explores the related materials on this topic.Chapter three analyses the relationship betwccn the dietary and economic types in the Uyghur’s life style, elucidates the economical and cultural factors in forming of the Uyghur’s food culture.Chaptcr four mainly introduces the food and drink which is most common in Uyghur life, it puts forward their unique traits, history and some customs related to this on the basis of archeological relics and ancient literature records. It also tries to point out their traditional ways of storing food.Chaptcr five also introduces the utensils used in Uyghur dally life, describes their traits, ways of usage, their symbolic meanings and history, as well as including pictures of graphs. Chapter six concisely depicts the way religious view food which washistorically important to the uyghurs. Then the customs related to the Uyghur’s weddings, funerals, witchcraft and diet taboos on the base of Uyghur’s religious beliefs and aesthetic views isdiscussed.Chapter seven analyses the related myths, the food industry profession classical works and games, tries to open up the cultural background of the special cultural phenomena in the Uyghr’s food culture—Tea culture and Nan culture.Chapter eight mainly discusses the medical foundation of Uyghur’s food culture, analyses the relationship between the Uyghur’s eating customs and traditional ethnic medicine, and points out that Uyghur longevity can be attributed to dietary habits.Chapter eight describe the evolution of Uyghur food culture under the condition of globalization and urbanization, in addition, it points out the status quo of opening up and developing the food resource and its future in Xinjiang.更多还原