藏地风土(西藏民俗趣谈)(英文版)/人文西藏

1星价 ¥64.9 (5.5折)

2星价￥64.9 定价￥118.0

作者：陈立明

出版社：五洲传播出版社

本类榜单：文化

分类：文化 > 地域文化 > 藏文化

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图文详情

ISBN：9787508543512
装帧：一般轻型纸
册数：暂无
重量：暂无
开本：16开
页数：202
出版时间：2020-08-01
条形码：9787508543512 ; 978-7-5085-4351-2

本书特色

本书以亲临现场的笔触描绘了西藏民俗的多个方面，体现了青藏高原民族的生活风情和审美情趣，展示了特有的高原风采，演绎出藏族历史文化的丰厚与变迁。 In this book readers can catch glimpses of real life in China’s Tibet through folk customs in housing, cuisine and apparel; etiquette to follow from birth to death, wedding to funeral; the myriad festivals and recreational activities coming from different backgrounds, and the profound religious beliefs that lead to such folk customs.

内容简介

西藏民俗是西藏文化的重要组成部分，西藏民俗文化内容丰富，民俗形式多姿多彩，饮食、服饰、居住，茶醇酒香、色彩斑斓的西藏生活民俗；诞生礼、婚嫁、丧葬，西藏人生礼仪；民间信仰、苯教信仰、藏传佛教，神圣时空中的西藏信仰民俗；岁时年节、生产节日、宗教节日、娱乐节日，时光轮回中的西藏节日民俗；斗智斗勇、怡情益智的西藏游艺竞技，等等。本书以亲临现场的笔触描绘了西藏民俗的多个方面，体现了青藏高原民族的生活风情和审美情趣，展示了特有的高原风采，演绎出藏族历史文化的丰厚与变迁。

Introduction
Tibetan Folk Customs： Splendid painting scroll
rich with the snowy plateau's unique features

Chapter Ⅰ
Mellow tea and fragrant wine amid bright
colours - folk customs in daily life
Cuisine
Apparel
Housing

Chapter Ⅱ
Rituals for spirit and life - folk customs in
a person's life
Rituals upon birth
Customs behind names
Marriage customs
Funeral customs

Chapter Ⅲ
Sacred time and space created in magnificent
imaginations - religious beliefs
Folk beliefs
Bon religion
Tibetan Buddhism

Chapter Ⅳ
Festivals through four seasons bring a sea
of happiness - festival customs
Seasonal festivals
Production festivals
Religious festivals
Recreational festivals

Chapter Ⅴ
Combat of strength and skill to amuse
and cultivate - contests and recreations
Folk contests
Folk recreations
Bibliography

展开全部

节选

As a staple food through all four seasons, zamba is eaten in As a staple food through all four seasons, zamba is eaten in many ways. The most common method is mar-spags, or pinched zamba. Pour hot tea into a wooden or porcelain bowl with a chunk of butter, then add a suitable amount of zamba, with a bit of cheese or white sugar according to taste. Mix the ingredients well with your fingers and pinch it into your mouth. Another common way to eat zamba is skyo-ma-ldags, which is a thin porridge of buttered tea with zamba flour, cheese and white sugar, commonly served at breakfast or in between formal meals. A more complicated form of cooking zamba is thug-pa, also a Tibetan favourite. This is a porridge generally served at dinner and it is made by stewing zamba, diced meat, pieces of dough, radish and other ingredients. When making thug-pa, the flour dough is often kneaded into thin pieces or small chunks. Zamba is also used for bskol-ldan (highland barley wine porridge), a special treat for honoured guests, relatives and friends as well as for festive occasions. It is made by warming highland barley wine, then adding butter, cheese, black sugar and a suitable amount of zamba.

作者简介

　陈立明，西藏民族大学教授，享受国务院政府特殊津贴专家。长期从事西藏历史文化的教学和研究工作，十多次在西藏各地进行社会和文化考察，著有《西藏民俗文化》《走入喜马拉雅丛林——西藏门巴族、珞巴族文化之旅》等多部著作，发表相关论文六十余篇。 Professor Chen Liming of Xizang Minzu University in the ancient city of Xianyang is a State Council Expert for Special Allowance. He has been teaching and researching Tibetan history and culture for many years, making special achievements in Himalayan cultures as well as the general history and culture of Tibet. He has published many academic books including Folk Culture in Tibet and A Walle in the Himalayan Forests： Cultural Journ,ey of the Monba and Lhoba Peoples in,Tibet, in addition to more than 60 theses.

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