Earticle

초록

중국어

本文中论述了蒙古“红食”，即肉食，探讨与蒙古有关的肉食烹饪方式和蒙 古传统的烹饪方式并且把蒙古的饮食文化与其它国家的饮食文化进行，揭示出蒙古独特的生 活方式和生产方式。“饮食是人类生存的第一需要，是人类维持生存的决定性条件，但是食 什么，怎么食则在很大程度上取决于人类栖息地的自然地理环境”②作为蒙古游牧民，主要 的食物有奶制品和肉制品。通常情况下，蒙古人把肉类食品称为“红色食品”，红食主要是 冬天的食物；而有效地利用家畜奶制作而成的奶制品被统称为“白色食品”，白食主要是夏 天的食物。

영어

Even though the Great Empire of Mongol`s had not only been historically great but also his contribution on the exchange of cultures between east and west in human history, their dietary culture have rarely been throughly studied and analysed. The later part of the 16th century, when Tibet Buddhism flew into Mongolia from Tibet, the politics, cultural, social, educational and living Especially, the Tibet Buddhism never prohibited the eating of meat, which accelerated adaptation Tibet Buddhism by mongorians. The tea drinking, which is one of the most important dietary culture of mongorians, whether it had been imported and widely adapted during Tang dynasty of Gingiskan era were not clear yet, however it seems clear that the Suta^icha, the tea which is boiled after including animal milk, was the influence from Tibet.

목차

内容提要
 一、自称“食肉人种”
 二、所谓“蒙古料理”
  1.鞑靼烧烤
  2.成吉思汗火锅
  3.生吃马肉
  4.涮羊肉
  5.内脏料理
 三、蒙古传统料理
  1.肉的市场价格
  2.Suus 首思
  3.不用锅的boodog 和horhog
  4.“羊肉好吃！”
  5.干肉borqi 和冷冻肉uuts
  6.美食的节日
  7.宫廷料理
  8.肉汤的药效
 四、蒙餐与中餐及日餐、韩餐的区别
 五、无调料的食肉文化圈
 主要参考书目：
 Abstract

저자

• 小长谷有纪 [ Konagaya Yuki | 日本国立民族学博物馆教授 ]
• 永花 [ 영화 | 中央民族大学博士生。 ]

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