2015年电大地域文化中原文化概论期末复习考试试题及参考答案资料

（电大）地域文化 中原文化概论 试题 A 第 1页，共 4页 电大地域文化复习考试参考答案（试题） 中原文化概论 试题（ A）（开卷） 一、填空题（共 24 分） 1中原文化在自身的发展过程中逐渐形成了根源性、核心性、丰富性、 人文性 、散播性等一系列特点。 2从自然地理特征上看，中原文化区域可分为“一山四水”的典型区域，即嵩山文化区、河洛文化区、黄淮文化区、 汉淮文化区 、河内文化区。 3豫中文化区的中心城市为新郑、 平顶山 、郑州和许昌。 4南北朝时期，就诗人来说，有著名的“三大家族”，即谢氏家族、 江氏家族 和庾氏家族。 5在中国书坛上，被称为“北方书圣”的是北魏时期的 郑道昭 。 6在先秦时期，中原的道家代表人物主要有老子、 庄子 、关尹和列子。 7儒家文化在中原的传播和发展有两个黄金时期，一个是东汉，一个是 北宋 。 8被孔子赞为“古之遗爱”的人物是 春秋 时期的郑国子产。 9佛教在中原的繁荣阶段是在我国的 唐朝 时期。 10墨家的政治思想主要体现在兼爱、 非攻 、尚贤、尚同方面。 11农家的主要代表人物是 许行 。 12中原有 两处著名的世界人类文化遗产，一是安阳殷墟，一是洛阳 龙门石窟 。 二、单项选择题（将正确答案的字母填在题干后面的括号内。 20 分） 郑韩文化属于（ B ） 豫东文化区 豫中文化区 豫西文化区 豫北文化区 2被书坛誉为“行书鼻祖”的是（ B ） 钟繇 刘德昇 蔡邕 褚遂良 3.“画圣”吴道子为（ A ） 唐阳翟人 晋涅阳人 隋汝南人 宋白波人 4下列剧目属于清官公案之类的是（ B ） 秦香莲 抱烙柱 蝴蝶杯 反五关 5有“我以不贪为宝”之美誉的人物是（ B ） 商鞅 子罕 许衡 程颢 6在灵宪中正确解释月食原理的是（ D ） 张遂 李诫 玄奘 张衡 7“医圣”张仲景为（ A ） 东汉时期人 西晋时期人 隋代时期人 唐代时期人 8下列礼节不属于婚日礼的是（ D ） 添箱 暖房 送贺 合婚 9名剎“少林寺”始建于（ C ） 西晋时期 唐代时期 北魏时期 五代时期 10下列书院不属于中原的是（ B ） 应天府书院 白鹿洞书院 伊皋书院 紫阳书院 三、名词解释（ 12 分） 中原物态文化 :是指中原地区的物质生产活动方式及其产品的总和，是可观看和可触知的具有物质实体的文化事物。 2文化区域 :是一个区域的人们依赖特定的自然环境和历史人文地理环境，经过长期积淀所形成的具有独特个性的文化区域形态。 （电大）地域文化 中原文化概论 试题 A 第 2页，共 4页 3饮食文化 ： 人们在饮食方面的创造行为及其成果，凡涉及食物原材料的加工制作和饮食活动中的科学技术，艺术，宗教以及饮食为基础的思想，哲学，习俗，礼仪等都在饮食文化的研究范围之内。 四、简答题（ 20 分） 1中原民间艺术有着怎样的审美特征？ 答： （ 1）中原民间艺术的地域审美特征；（ 2） 中原民间艺术的变异性审美特征；（ 3）中原民间艺术的传承性审美特征；（ 4）中原民间艺术的扩布性审美特征；（ 5）中原民间艺术的类型性审美特征。 2中原佛教文化的基本精神是什么？ 答： 从佛教传入中原的历史以及发展轨迹来看，中原佛教文 化应有如下几个基本精神，即理论创新、众生平等、和谐理念、因果报应等基本精神。 3中原书院教育有着怎样的特点？ 答： （ 1）“兼容并蓄”“门户开放”；（ 2）注重自学；（ 3）质疑问难；（ 4）因材施教；（ 5）纪念先贤，传承学派；（ 6）刻印书籍，鼓励学术；（ 7）尊师爱生。 五、论述题（ 24 分） 1试述宋代中原儒家对儒家文化传播的贡献。 答： 宋代中原儒家以河北移居中原的邵雍，嵩县人 程 颢、程颐 ，河内人许衡等，尤为著名。 邵雍与二程、周敦颐、张载，合称为“北宋五子”。 邵雍对易经极有研究，著有皇极经世、 伊川击壤集、渔樵问对等。 程 颢、程颐 合称“二程”，其学说程“洛学”，两人就学于 周敦颐，提出“以仁为本”，“天者理也”和“只心便是天，尽之便知性，知性便知天”的命题。认为“理” 是万物之原，“穷理”即是探明人类社会之理，指出“格物”、“致知”，要求人们致和至于知止，诚意至于平天下。二程言论与著述由后人编成二程全书传世。有学者认为， 程 颢 的思想是后来陆九渊“心学”的源头， 程颐 的思想则为朱熹“理学”的源头。 许衡对宋儒的理学传播影响甚大，死后获得了从祀孔庙的殊荣。许衡的学术宗旨大体上是以朱熹之学为依归，强调进 学的次序和践履力行。在为学方法上，他强调“慎思”，以为视之所见，听之所闻，一切都可归为依归“思”字，要“思无邪”。在理欲问题上，他以为天理就在人的心中，以为直求本心即可得天理。 2应从哪些方面着手掌握中原文化大繁荣大发展的主动权？ 答： 以新的文化直觉他推动中原文化的大发展大繁荣，要求我们在以下几个方面付出艰苦的努力，才能掌握文化发展的主动权：（ 1）在“先进文化”引领方面更加主动； (2)深化改革，在形成新的体制机制上更加主动；（ 3）在加快培养，形成新的“人才方政”方面更加主动；（ 4）在文化投入方面更加主动； （ 5）在文化政策创新方面更加主动。 （电大）地域文化 中原文化概论 试题 A 第 3页，共 4页 请您删除一下内容， O( _ )O谢谢！ 2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄 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 （电大）地域文化 中原文化概论 试题 A 第 4页，共 4页 and sago pearls providing the tactile contrast. The birds nest its the ingredient that gilds the lily, since