摘要
从“多物种”视角切入我国白酒酿造的身体实践,人的主观性和目的性不再作为行动的中心,而是呈现出人与微生物在酿酒环境中以各物质为媒介相互熟悉、互动生成的一套独特的身体技术实践体系。此酿造白酒的身体技术,一方面从细微之处寻觅人与其他生命形态共存互动将特定动作或行动内化进身体的“生成性”过程;另一方面以感官联觉的方法,捕捉与提升多物种间相互接触、认知、熟悉与互动的身体技术方式与能力。最终,微生物在对现代性机器操控的限制中,进一步强化了人与其他生命形式之间相互平等、相互依赖的关系,同时,保证了身体技术的传承,使其成为综合传统、环境、社会、文化、心理等要素的一种整体性行动技能。
From the perspective of multispecies to the body practice on Chinese baijiu brewing,people’s subjective and purpose are no longer the core of actions,instead,it presents a set of unique body techniques which formed from the interaction between humans and microbes in Chinese baijiu brewing environments.On the one hand,coexistence and interaction between human beings and other life forms are emphasized in these embodied techniques through the ’becoming’ process;on the other hand,the sensory synesthesia is used to capture the interaction relationship and enhance the cultural and social competence of the body techniques.Moreover,microbes are also in the constraints of modern machine manipulation to strengthen the equal and interdependent relationship between human and other life forms,which develops a sort of mechanism of body techniques to integrate the multiple factors of tradition,society,environment,culture and psychology.
作者
郑向春
刘晓今
ZHENG Xiangchun;LIU Xiaojin(School of sociology,Yunnan Minzu University,Kunming 650031,Yunnan,China)
出处
《酿酒》
CAS
2022年第5期13-18,共6页
Liquor Making
基金
国家社科基金艺术学重点项目(17AA001)
五粮液文化研究院首批课题资助项目(A2020005)。
关键词
微生物
酿酒
身体技术
多物种视角
microbe
brewing Chinese baijiu
body technique
multispecies
