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三至五世紀中國佛教僧眾的飲食形態=Dietary Culture of Chinese Buddhist Monks from the 3rd to the 5th Century |
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屈大成 (著)=Wut, Tai-shing (au.)
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| Source |
漢學研究集刊=Han Hsueh Yen Chiu Chi K'An
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| Volume | n.10 |
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| Date | 2010.06 |
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| Pages | 91 - 126 |
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| Publisher | 國立雲林科技大學漢學資料整理研究所 |
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| Publisher Url |
https://ghc.yuntech.edu.tw/front/Academic_Achiev/Sinology_Resear/link.php?ID=eXVudGVjaF9naGMmU2lub2xvZ3lfUmVzZWFy
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| Location | 雲林縣, 臺灣 [Yunlin hsien, Taiwan] |
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| Content type | 期刊論文=Journal Article |
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| Language | 中文=Chinese |
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| Note | 屈大成，香港城市大學中國文化中心專任講師。 |
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| Keyword | 高僧傳=Biographies of Eminent Monks; 戒律=vinaya; 齋會=an assembly of monks with food provided; 蔬食=vegetarianism; 辟穀=cutting off the ingestion of grains |
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| Abstract | 飲食是僧眾出家生活中的一重要環節，戒律中不少條文都涉及飲食規範，律藏更闢「藥犍度」專章處理。印度佛教入華，受到異地文化和環境的約制，乞食維生一向少見，僧眾更從事耕種，在寺中儲糧煮食，透露出對律制的選擇性跟從；又棄肉食蔬，把佛教慈悲精神落實到飲食上。本文主要依據《高僧傳》等史料，探討三至五世紀時問中國佛教僧眾的飲食形態，期望除加深對漢僧生活的了解外，也借飲食爲題，顯示佛教傳入中國後的適應和轉化。
Diet is an important aspect of monastic life. Numerous rules regulate monks' diets. The Vinaya even gives a particular chapter on medicine and food. With the spread of Indian Buddhism into China, Chinese monks were under confinement of foreign cultures and environments. Begging then turned rare. The monks even participated into farming, stored up food and cooked inside monasteries, showing that they followed rules selectively. In addition, meat gave way to vegetable, thereby, the monks projected the spirit of benevolence of Buddhism on their diets. Based on Biographies of Eminent Monks and other historic materials, this essay investigates the dietary culture of early Chinese Buddhist monks, with a view to advance knowledge about the life of Chinese monks and how Buddhism adjusted and transformed itself following its spread to China. |
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| Table of contents | 摘要 91
Abstract 92
壹、前言 93
貳、印度佛教的飲食觀 94
參、乞食僧和頭陀僧 96
肆、請食和齋食 99
伍、寺食及其律制問題 105
陸、蔬食及其律制問題 110
柒、其他飲食課題 116
一、辟穀服油 116
二、葷辛與酒 119
三、日中一食的遵行 121
捌、結語 122 |
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| ISSN | 18194427 (P) |
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| DOI | 10.7045/YJCS.201006.0091 |
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| Hits | 89 |
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| Created date | 2022.10.28 |
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| Modified date | 2022.10.28 |
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