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茶是一种饮品,而饮茶也是人们的一种生活习惯,将饮茶习惯与社会文化相结合,就形成了茶文化体系。每一种茶文化其形成的历史背景、社会条件等不同,决定其文化体系内涵也有着自身特殊性。尽管当前茶叶已经成为世界三大饮料之一,但是饮茶习俗以及茶文化,中西方之间存在明显差距和不同。想要实现多元文化之间的体系化交流,就必须对中西方茶文化进行有效对比,通过结合多元文化时代特点认知,从而探究在跨文化交际过程中中西茶文化的具体应用思路。 相似文献
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随着种茶、饮茶逐渐成为人们的生活习惯,如今,茶已经发展成为人们生活中的重要组成部分,一些文人的参与又给予了"茶叶"具体的文化内涵和价值,逐渐形成了以茶为主体的茶文化。茶文化的发展历史悠久,底蕴深厚,可追溯至几千年前,随着茶文化的进一步发展和渗透,人们的艺术生活也受到其影响,开始不断融合并形成新的艺术形式,其中典型代表就是采茶舞蹈这一特殊艺术形式。本文拟从茶文化的诞生和发展背景入手,了解采茶舞蹈的起源和发展过程,通过茶文化的视角,分析和探讨采茶舞蹈的艺术审美。 相似文献
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中国是茶的故乡,有着悠久的茶文化史。在唐宋时期,茶文化经历了一个繁荣发展的历史时期,饮茶成为文人雅士最钟爱的活动。画家们以茶为素材,创作了大量的绘画作品,这些茶画不仅充分地再现了当时丰富的茶文化活动,也为中华民族传统艺术的传承与发展贡献了力量。 相似文献
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茶文化是中国传统文化的瑰宝,在世界文化之林中也享有盛誉。茶文化不仅仅在于饮茶、赏茶,更重要是品味和学习茶文化中的茶精神,茶文化讲求的是"清新静雅"这与中国绘画艺术的精髓不谋而合。文章介绍了茶文化的历史渊源及绘画艺术的特点,并分析了茶文化与绘画意识的关联之处,最后对茶文化与绘画艺术交汇形成的美进行了深入的赏析,以期能对茶文化和绘画艺术更好的交融产生一定的影响。 相似文献
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我国是世界上重要的茶文化大国,有着悠久的饮茶历史和丰富的茶文化内涵,而在,长期成熟的茶文化发展、运营过程中,其逐渐形成了一系列与茶相关的文化艺术元素,比如以茶为主要题材的音乐艺术和绘画艺术、文学艺术等等,我们都能从中看到有关茶元素和茶文化元素的具体描述。本文拟从我国茶文化理念的内涵和发展状况分析入手,结合茶文化体系中传统绘画艺术的具体展现。 相似文献
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《广东茶业》2002,(Z1)
“茶艺师”已成为我国新设职业,其工作对于推广饮茶健康、倡导饮茶文明、弘扬茶文化、净化社会风气有积极意义。饮茶始于我国,三千年来经久不衰,其根本原因,不仅在于茶的保健功效,更重要的是茶的社会文明功能。人们为什么喜欢饮茶?因为饮茶的目的在于体味文化,追求精神意境。饮茶表现为细斟慢品,其形在品味,其意在修养境界,其义在体味人生。饮茶处处显和气,人人表礼仪,是中华民族传统美德的象征,早已成为中国人民生活中不可缺少的一部分。茶文化正是在人们用心于饮茶中体现出来的精神结晶,以茶联友谊,以茶表敬意,以品茶修养明事理等等,正是茶文化的具体表现。茶艺师正是以其姻熟的技艺,较高的人文艺术素养,为人们的饮茶生活增添情趣,创造美感,营造艺术氛围,不断提升茶的文化品位,提升社会文明层次。因而,茶艺师的职业工作是一种较高层次的文化生活,是一种工作环境优雅,条件舒适,有助于身心修养,社会尊重的职业工作。 相似文献
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我国茶文化博大精深,已经具有几千年的发展历史,饮茶已经成为中华民族世代相传的风俗,饮茶活动的多样化逐渐衍生了茶文化,诸如,茶道文化、茶画文化、茶经文化等等。从目前来看,世界各国的人们也逐渐喜爱喝茶,促使茶业产业逐渐发展,同时为现代茶馆发展提供发展机遇,促使茶业经济成为新型增长点。随着各地茶馆数量逐渐增加,促使茶馆文化兴起且发展速度非常可观。本文分别对茶馆文化以及环境艺术作了分析,提出了茶馆文化在环境艺术中的体现,为发挥茶馆文化价值打下良好的基础。 相似文献
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茶作为一种植物,发展至今,已成功成为世界三大饮料之一。关于茶文化的著作《茶经》,它是世界上第一部茶书,它不仅总结了茶叶技术,同时也推动了茶叶的发展。更为重要的是,作者赋予了茶叶一种深刻的精神和追求,饱含着着茶文化内涵。本文主要从陆羽《茶经》中的茶道、文学艺术以及饮茶文化中介绍了我国茶文化的内涵。 相似文献
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概述了海峡两岸农业交流与合作的现状,提出了应该共同呼吁尽快实现两岸“三通”,开放农业生物技术图书期刊资料交流以及开放生物学科方面网络的思路,以便为农业交流与合作的顺畅开展打好基础,并寄希望能够就糖蔗、果蔗以及甘蔗笋等方面的研究与开发到台湾学习取经,开展学术交流或与台湾同行共同开展研究,为我省甘蔗业的发展作出贡献。 相似文献
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《Journal of Cereal Science》2007,45(3):236-251
Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins. Most sorghums do not contain condensed tannins, but all contain phenolic acids. Pigmented sorghums contain unique anthocyanins that could be potential food colorants. Some sorghums have a prominent pigmented testa that contains condensed tannins composed of flavan-3-ols with variable length. Flavan-3-ols of up to 8–10 units have been separated and quantitatively analyzed. These tannin sorghums are excellent antioxidants, which slow hydrolysis in foods, produce naturally dark-colored products and increase the dietary fiber levels of food products. Sorghums have high concentration of 3-deoxyanthocyanins (i.e. luteolinidin and apigenidin) that give stable pigments at high pH. Pigmented and tannin sorghum varieties have high antioxidant levels that are comparable to fruits and vegetables. Finger millet has tannins in some varieties that contain a red testa. There are limited data on the phenolic compounds in millets; only phenolic acids and flavones have been identified. 相似文献
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Sorghum and millet phenols and antioxidants 总被引:5,自引:2,他引:5
Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins. Most sorghums do not contain condensed tannins, but all contain phenolic acids. Pigmented sorghums contain unique anthocyanins that could be potential food colorants. Some sorghums have a prominent pigmented testa that contains condensed tannins composed of flavan-3-ols with variable length. Flavan-3-ols of up to 8–10 units have been separated and quantitatively analyzed. These tannin sorghums are excellent antioxidants, which slow hydrolysis in foods, produce naturally dark-colored products and increase the dietary fiber levels of food products. Sorghums have high concentration of 3-deoxyanthocyanins (i.e. luteolinidin and apigenidin) that give stable pigments at high pH. Pigmented and tannin sorghum varieties have high antioxidant levels that are comparable to fruits and vegetables. Finger millet has tannins in some varieties that contain a red testa. There are limited data on the phenolic compounds in millets; only phenolic acids and flavones have been identified. 相似文献
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Summary Between 1993 and 1998 205 different potato cultivars and 1220 accessions/genotypes of wild and cultivated potato species from
the IPK Genebank Gatersleben were evaluated. Parameters interesting for starch isolation and especially for the use of starch
were determined. Altogether, there was a higher variability in wild potato species than in cultivated potatoes for all characteristics
investigated: dry matter content, starch content, protein content, amylose content and mean particle diameter of starch granules. 相似文献
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近年来,随着大豆播种面积的增长,受病虫危害日趋严重。特别是大豆根潜蝇(又名根明)与根腐病共同发生危害,严重影响大豆的生产。综合防治技术主要手段是三年以上轮作,适时播种及种衣剂拌种等措施。 相似文献
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In field experiments conducted over 2 years in Mediterranean conditions, five winter and five spring triticales were evaluated for forage and grain production in the same cropping season. The experiments had two treatments, namely harvesting for grain only, and dual-purpose forage and grain production. In the latter treatment, forage was cut when the first node was detectable (Zadoks' stage 31), without removing the apical meristems. Grain was harvested when ripe (Zadoks' stage 92) in both cut and uncut plots.
Environmental conditions affected grain production and protein content more than forage yield and quality. Winter triticales yielded about 43% more forage than spring types, but after forage removal the spring types yielded about 36% more grain than winter triticales.
Reductions in grain yield after clipping were more pronounced in winter (32%) than in spring (19%) types. Forage crude protein content was significantly higher in the spring types studied (24.6%) than in the winter types (23.5%), the opposite being true for fibre content (20.7 and 21.6% respectively). Grain crude protein content did not differ between grain and dual-purpose treatments, but was higher in the spring triticales (12.8%) than in the winter types (11.9%). There was more variability for the measured traits within the winter triticales studied than within the spring types. 相似文献
Environmental conditions affected grain production and protein content more than forage yield and quality. Winter triticales yielded about 43% more forage than spring types, but after forage removal the spring types yielded about 36% more grain than winter triticales.
Reductions in grain yield after clipping were more pronounced in winter (32%) than in spring (19%) types. Forage crude protein content was significantly higher in the spring types studied (24.6%) than in the winter types (23.5%), the opposite being true for fibre content (20.7 and 21.6% respectively). Grain crude protein content did not differ between grain and dual-purpose treatments, but was higher in the spring triticales (12.8%) than in the winter types (11.9%). There was more variability for the measured traits within the winter triticales studied than within the spring types. 相似文献
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种子加工、检验理论与技术现状及思考 总被引:3,自引:0,他引:3
种子加工及检验是种子向市场流通的关键,是商业化育种中赋予种子商品属性不可或缺的环节。种子加工、检验理论与技术的研究是完善种业产业链、实现规模化商业育种、夯实“育繁推一体化”种业科学的重要一环。中国的种业科学技术体系正在形成与完善之中,受制于行业发展水平,种子加工及检验理论与技术相对薄弱。本文回顾了种子加工及检验理论与技术研究发展历程,提出了完善中国种业科学发展的策略与建议。围绕种业发展的需要,在做好品种优质化繁育的基础上,分析种子加工及检验理论与技术的新方向和新需求,加强种业应用性研究,建立先进的种子质量检验体系,研制适合现代种业发展需求的种子加工设备,打造种子加工产业标准化生产体系,完善种业科学技术学科建设,促进种业产业持续健康发展。 相似文献
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种子加工及检验是种子向市场流通的关键,是商业化育种中赋予种子商品属性不可或缺的环节。种子加工、检验理论与技术的研究是完善种业产业链、实现规模化商业育种、夯实"育繁推一体化"种业科学的重要一环。中国的种业科学技术体系正在形成与完善之中,受制于行业发展水平,种子加工及检验理论与技术相对薄弱。本文回顾了种子加工及检验理论与技术研究发展历程,提出了完善中国种业科学发展的策略与建议。围绕种业发展的需要,在做好品种优质化繁育的基础上,分析种子加工及检验理论与技术的新方向和新需求,加强种业应用性研究,建立先进的种子质量检验体系,研制适合现代种业发展需求的种子加工设备,打造种子加工产业标准化生产体系,完善种业科学技术学科建设,促进种业产业持续健康发展。 相似文献