Communications in Humanities Research ISSN: 2753-7072
Home> Volumes> Volume CHR Vol.47> Article
Research Article

Survival and Life: A Study on Cultural Adaptation of Ethnic Minority Groups from the Perspective of Dietary Anthropology

Zhiqin FuBerkshire School* Jintao XuSpringfield Commonwealth Academy Sihan ChenSpringfield Commonwealth Academy Wenbo LiuSpringfield Commonwealth Academy

* Corresponding author: [email protected]

Abstract

In the process of globalization and modernization, the diet culture of minority groups is undergoing profound changes and adjustments. Therefore, through the perspective of food culture, this paper studies the identity of ethnic minorities in cultural adaptation, cross-cultural integration and their resistance to foreign cultures. It is found that diet is not only an important carrier of cultural inheritance of ethnic minorities, but also a core way of cultural self-expression and social interaction. In the process of cultural adaptation, ethnic minorities not only maintain the uniqueness of traditional culture through the inheritance and change of eating habits, but also carry out innovation and integration under the influence of foreign cultures to ensure the continuation of culture and self-identity. At the same time, eating rituals in festivals and religious occasions have also become an important way for ethnic minorities to express their cultural identity. In addition, the commercialization of diet and the development of tourism have enabled the ethnic diet culture to spread widely in the context of globalization and brought economic benefits. Studies have shown that diet plays a key role in ethnic minorities' response to the impact of globalization, maintaining cultural identity and promoting cultural inheritance, and is an important tool and symbol in cultural adaptation.

Keywords: ethnic minorities; food culture; cultural adaptation; cultural identity; cross-cultural integration.
Published: November 8, 2024
DOI: 10.54254/2753-7064/47/20242445
Volume: CHR Vol.47
pp. 159-164
Download PDF

References

  1. Han Yan. Changes in Chinese Dietary Culture from the Perspective of Chinese Language and Literature [J]. China Oils and Fats, 2021(4):7-8.
  2. Tu Jiong, Zhang Chao. "Reinventing Anxiety": Dietary Management and Bodily Practices among Youth Groups Embedded in Digital Technology [J]. Fujian Tribune (Humanities & Social Sciences Edition), 2023(9):132-148.
  3. Ma Chengming. Daily Dietary Practices and Group Symbiosis in a Multicultural Society: An Anthropological Study Based in Yinchuan, Ningxia [J]. Guizhou Ethnic Studies, 2021, 042(003):133-141.
  4. Luo Xiaziping, Zhang Yuan. Food and the Aesthetics of Living: An Aesthetic Anthropological Interpretation of the "Peacock Feast" in the Tourism Field [J]. Gourmet Research, 2022, 2(39):34-40.
  5. Chen Gang, Jiang Yixia, Guo Rui. Rural Tourism and the Protection and Utilization of Cultural Heritage: A Case Study of the Hani Ethnic Dietary Cultural Resources in Lvchun County [J]. Heilongjiang Ethnic Studies, 2020(2):45-53.
  6. Zhao Guodong. Food Anthropology and Buttered Tea [J]. Tibet Studies, 2024(2):31-47.
  7. Xiao Kunbing, François Sabban. History, Daily Life, and the Geography of Food: Crossing East-West Boundaries in Food Culture Research - An Interview with Professor François Sabban [J]. Journal of Guangxi University for Nationalities: Philosophy and Social Sciences Edition, 2023, 45(3):47-52.