2015年電大地域文化中原文化概論期末復(fù)習(xí)考試試題及參考答案資料

（電大）地域文化 中原文化概論 試題 A 第 1頁(yè)，共 4頁(yè) 電大地域文化復(fù)習(xí)考試參考答案（試題） 中原文化概論 試題（ A）（開卷） 一、填空題（共 24 分） 1中原文化在自身的發(fā)展過(guò)程中逐漸形成了根源性、核心性、豐富性、 人文性 、散播性等一系列特點(diǎn)。 2從自然地理特征上看，中原文化區(qū)域可分為“一山四水”的典型區(qū)域，即嵩山文化區(qū)、河洛文化區(qū)、黃淮文化區(qū)、 漢淮文化區(qū) 、河內(nèi)文化區(qū)。 3豫中文化區(qū)的中心城市為新鄭、 平頂山 、鄭州和許昌。 4南北朝時(shí)期，就詩(shī)人來(lái)說(shuō)，有著名的“三大家族”，即謝氏家族、 江氏家族 和庾氏家族。 5在中國(guó)書壇上，被稱為“北方書圣”的是北魏時(shí)期的 鄭道昭 。 6在先秦時(shí)期，中原的道家代表人物主要有老子、 莊子 、關(guān)尹和列子。 7儒家文化在中原的傳播和發(fā)展有兩個(gè)黃金時(shí)期，一個(gè)是東漢，一個(gè)是 北宋 。 8被孔子贊為“古之遺愛”的人物是 春秋 時(shí)期的鄭國(guó)子產(chǎn)。 9佛教在中原的繁榮階段是在我國(guó)的 唐朝 時(shí)期。 10墨家的政治思想主要體現(xiàn)在兼愛、 非攻 、尚賢、尚同方面。 11農(nóng)家的主要代表人物是 許行 。 12中原有 兩處著名的世界人類文化遺產(chǎn)，一是安陽(yáng)殷墟，一是洛陽(yáng) 龍門石窟 。 二、單項(xiàng)選擇題（將正確答案的字母填在題干后面的括號(hào)內(nèi)。 20 分） 鄭韓文化屬于（ B ） 豫東文化區(qū) 豫中文化區(qū) 豫西文化區(qū) 豫北文化區(qū) 2被書壇譽(yù)為“行書鼻祖”的是（ B ） 鐘繇 劉德昇 蔡邕 褚遂良 3.“畫圣”吳道子為（ A ） 唐陽(yáng)翟人 晉涅陽(yáng)人 隋汝南人 宋白波人 4下列劇目屬于清官公案之類的是（ B ） 秦香蓮 抱烙柱 蝴蝶杯 反五關(guān) 5有“我以不貪為寶”之美譽(yù)的人物是（ B ） 商鞅 子罕 許衡 程顥 6在靈憲中正確解釋月食原理的是（ D ） 張遂 李誡 玄奘 張衡 7“醫(yī)圣”張仲景為（ A ） 東漢時(shí)期人 西晉時(shí)期人 隋代時(shí)期人 唐代時(shí)期人 8下列禮節(jié)不屬于婚日禮的是（ D ） 添箱 暖房 送賀 合婚 9名剎“少林寺”始建于（ C ） 西晉時(shí)期 唐代時(shí)期 北魏時(shí)期 五代時(shí)期 10下列書院不屬于中原的是（ B ） 應(yīng)天府書院 白鹿洞書院 伊皋書院 紫陽(yáng)書院 三、名詞解釋（ 12 分） 中原物態(tài)文化 :是指中原地區(qū)的物質(zhì)生產(chǎn)活動(dòng)方式及其產(chǎn)品的總和，是可觀看和可觸知的具有物質(zhì)實(shí)體的文化事物。 2文化區(qū)域 :是一個(gè)區(qū)域的人們依賴特定的自然環(huán)境和歷史人文地理環(huán)境，經(jīng)過(guò)長(zhǎng)期積淀所形成的具有獨(dú)特個(gè)性的文化區(qū)域形態(tài)。 （電大）地域文化 中原文化概論 試題 A 第 2頁(yè)，共 4頁(yè) 3飲食文化 ： 人們?cè)陲嬍撤矫娴膭?chuàng)造行為及其成果，凡涉及食物原材料的加工制作和飲食活動(dòng)中的科學(xué)技術(shù)，藝術(shù)，宗教以及飲食為基礎(chǔ)的思想，哲學(xué)，習(xí)俗，禮儀等都在飲食文化的研究范圍之內(nèi)。 四、簡(jiǎn)答題（ 20 分） 1中原民間藝術(shù)有著怎樣的審美特征？ 答： （ 1）中原民間藝術(shù)的地域?qū)徝捞卣鳎唬?2） 中原民間藝術(shù)的變異性審美特征；（ 3）中原民間藝術(shù)的傳承性審美特征；（ 4）中原民間藝術(shù)的擴(kuò)布性審美特征；（ 5）中原民間藝術(shù)的類型性審美特征。 2中原佛教文化的基本精神是什么？ 答： 從佛教傳入中原的歷史以及發(fā)展軌跡來(lái)看，中原佛教文 化應(yīng)有如下幾個(gè)基本精神，即理論創(chuàng)新、眾生平等、和諧理念、因果報(bào)應(yīng)等基本精神。 3中原書院教育有著怎樣的特點(diǎn)？ 答： （ 1）“兼容并蓄”“門戶開放”；（ 2）注重自學(xué)；（ 3）質(zhì)疑問難；（ 4）因材施教；（ 5）紀(jì)念先賢，傳承學(xué)派；（ 6）刻印書籍，鼓勵(lì)學(xué)術(shù)；（ 7）尊師愛生。 五、論述題（ 24 分） 1試述宋代中原儒家對(duì)儒家文化傳播的貢獻(xiàn)。 答： 宋代中原儒家以河北移居中原的邵雍，嵩縣人 程 顥、程頤 ，河內(nèi)人許衡等，尤為著名。 邵雍與二程、周敦頤、張載，合稱為“北宋五子”。 邵雍對(duì)易經(jīng)極有研究，著有皇極經(jīng)世、 伊川擊壤集、漁樵問對(duì)等。 程 顥、程頤 合稱“二程”，其學(xué)說(shuō)程“洛學(xué)”，兩人就學(xué)于 周敦頤，提出“以仁為本”，“天者理也”和“只心便是天，盡之便知性，知性便知天”的命題。認(rèn)為“理” 是萬(wàn)物之原，“窮理”即是探明人類社會(huì)之理，指出“格物”、“致知”，要求人們致和至于知止，誠(chéng)意至于平天下。二程言論與著述由后人編成二程全書傳世。有學(xué)者認(rèn)為， 程 顥 的思想是后來(lái)陸九淵“心學(xué)”的源頭， 程頤 的思想則為朱熹“理學(xué)”的源頭。 許衡對(duì)宋儒的理學(xué)傳播影響甚大，死后獲得了從祀孔廟的殊榮。許衡的學(xué)術(shù)宗旨大體上是以朱熹之學(xué)為依歸，強(qiáng)調(diào)進(jìn) 學(xué)的次序和踐履力行。在為學(xué)方法上，他強(qiáng)調(diào)“慎思”，以為視之所見，聽之所聞，一切都可歸為依歸“思”字，要“思無(wú)邪”。在理欲問題上，他以為天理就在人的心中，以為直求本心即可得天理。 2應(yīng)從哪些方面著手掌握中原文化大繁榮大發(fā)展的主動(dòng)權(quán)？ 答： 以新的文化直覺他推動(dòng)中原文化的大發(fā)展大繁榮，要求我們?cè)谝韵聨讉€(gè)方面付出艱苦的努力，才能掌握文化發(fā)展的主動(dòng)權(quán)：（ 1）在“先進(jìn)文化”引領(lǐng)方面更加主動(dòng)； (2)深化改革，在形成新的體制機(jī)制上更加主動(dòng)；（ 3）在加快培養(yǎng)，形成新的“人才方政”方面更加主動(dòng)；（ 4）在文化投入方面更加主動(dòng)； （ 5）在文化政策創(chuàng)新方面更加主動(dòng)。 （電大）地域文化 中原文化概論 試題 A 第 3頁(yè)，共 4頁(yè) 請(qǐng)您刪除一下內(nèi)容， O( _ )O謝謝！ 2015年中央電大期末復(fù)習(xí)考試小抄大全，電大期末考試必備小抄，電大考試必過(guò)小抄 After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansionsstalwart. Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well, the 31-year-old tells Enjoy Shanghai. In hotels, for example, these jobs are strictly demarcated, so its a great opportunity to learn how a business operates across the board. It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPKs China debut. For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with, says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based brand ambassador on hand to ensure the business adheres to its ethos of creating innovative, hearth-baked pizzas, a slice of PR blurb that Simpson insists lives up to the hype. They are very innovative, he says. The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly. The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better； as good, in fact, as in CPKs second outlet in the popular Kerry Parkside shopping mall in Pudong. Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here, adds Simpson. Were planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic. The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of Belle Epoque. The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner； and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, a hub of many cultures and takes in a mix of different styles of French cuisines, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. Its generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you dont actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is exhibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat youll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs （電大）地域文化 中原文化概論 試題 A 第 4頁(yè)，共 4頁(yè) and sago pearls providing the tactile contrast. The birds nest its the ingredient that gilds the lily, since