第 1 講 　緒論 1 1.1　文化 ......................................................................................................................................1 1.2　飲食 ......................................................................................................................................5 1.3　飲食文化 ..............................................................................................................................8 同步練習 .....................................................................................................................................10 第 2 講 　飲食文化的發(fā)展 13 2.1　原始人的熟食：飲食文化的產生 ....................................................................................13 2.2　現代人的生食：飲食文化的源頭 ....................................................................................15 2.3　飲食文化的發(fā)展階段 ........................................................................................................17 同步練習 .....................................................................................................................................22 第 3 講 　食物的選擇 25 3.1　小麥、稻米、玉米的世界 ................................................................................................25 3.2　成為肉食主角的牛、豬、雞 ............................................................................................29 3.3　調味品 ................................................................................................................................31 同步練習 .....................................................................................................................................35 第 4 講 　飲食文化區(qū)域 37 4.1　世界飲食文化區(qū)域概述 ....................................................................................................37 4.2　中國飲食文化區(qū)域概述 ....................................................................................................41 4.3　菜系 ....................................................................................................................................44 同步練習 .....................................................................................................................................46 第 5 講 　東亞、東南亞飲食特色 49 5.1　東亞飲食：蒙古、韓國 ....................................................................................................49 5.2　東亞飲食：日本 ................................................................................................................52 5.3　東南亞飲食：越南、泰國、新加坡 ................................................................................54 同步練習 .....................................................................................................................................59 第 6 講 　南亞、西亞和中亞飲食特色 61 6.1　南亞飲食：印度 ................................................................................................................61 6.2　西亞飲食：土耳其、阿拉伯國家 ....................................................................................64 6.3　伊朗及中亞飲食 ................................................................................................................67 同步練習 .....................................................................................................................................70 第 7 講 　歐洲飲食特色 71 7.1　西歐飲食：英國、法國 ....................................................................................................71 7.2　中歐、南歐飲食：德國、意大利、西班牙 ....................................................................76 7.3　北歐、東歐飲食：芬蘭、俄羅斯 ....................................................................................82 同步練習 .....................................................................................................................................85 第 8 講 　美洲、大洋洲、非洲飲食特色 87 8.1　北美、大洋洲飲食：美國、澳大利亞 ............................................................................87 8.2　拉美飲食：墨西哥、巴西、阿根廷 ................................................................................92 8.3　非洲飲食：埃塞俄比亞、南非 ........................................................................................97 同步練習 .....................................................................................................................................99 第 9 講 　中國北方飲食特色 101 9.1　北京、天津、河北、內蒙古 ..........................................................................................101 9.2　山東、河南、山西 ..........................................................................................................107 9.3　遼寧、吉林、黑龍江 ......................................................................................................113 同步練習 ...................................................................................................................................118 第 10 講 　中國東部飲食特色 119 10.1　上海、浙江 ....................................................................................................................119 10.2　江蘇、安徽 ....................................................................................................................123 10.3　江西、福建、臺灣 ........................................................................................................127 同步練習 ...................................................................................................................................132 第 11 講 　中國南方飲食特色 133 11.1　湖北、湖南 ....................................................................................................................133 11.2　廣東、香港、澳門 ........................................................................................................137 11.3　海南、廣西 ....................................................................................................................142 同步練習 ...................................................................................................................................146 第 12 講 　中國西部飲食特色 147 12.1　四川、重慶 ....................................................................................................................147 12.2　貴州、云南、西藏、青海 ............................................................................................151 12.3　陜西、甘肅、寧夏、新疆 ............................................................................................158 同步練習 ...................................................................................................................................164 第 13 講 　節(jié)日食俗 165 13.1　節(jié)日和節(jié)令食品 ............................................................................................................165 13.2　中國節(jié)日食俗 ................................................................................................................167 13.3　外國節(jié)日食俗 ................................................................................................................171 同步練習 ...................................................................................................................................174 第 14 講 　烹食與進食 177 14.1　烹食場所：廚房的演變 ................................................................................................177 14.2　進食器具：中國古代的食具 ........................................................................................181 14.3　進食方式：口食、手食、叉食和箸食 ........................................................................186 同步練習 ...................................................................................................................................190 第 15 講 　飲食文化交流 191 15.1　中國各民族飲食文化的交流 ........................................................................................191 15.2　中外飲食文化交流 ........................................................................................................195 15.3　世界飲食文化交流 ........................................................................................................201 同步練習 ...................................................................................................................................205 第 16 講 　飲食類非物質文化遺產 207 16.1　文化遺產概述 ................................................................................................................207 16.2　人類非物質文化遺產 ....................................................................................................211 16.3　中國國家級非物質文化遺產 ........................................................................................221 同步練習 ...................................................................................................................................228 附錄 229 附錄 1　中國飲食文化類博物館 ............................................................................................229 附錄 2　人類非物質文化遺產飲食類項目名錄 ....................................................................238 附錄 3　中國國家級非物質文化遺產飲食類項目名錄 ........................................................239 參考文獻 245