略论唐宋面食烹饪的差异——以中原地区为考察中心  

Differences in Flour-food Cooking between Tang Dynasty and Song Dynasty——Survey Made in Central Plain Area

作　　者：刘朴兵[1] 

机构地区：[1]安阳师范学院历史与社会发展学院,河南安阳455002

出　　处：《扬州大学烹饪学报》2009年第2期11-15,47,共6页Cuisine Journal of Yangzhou University

摘　　要：唐宋时期,北方中原地区的人们主要以面食为主。唐宋面食的烹饪方法已经十分完善了,但每种烹饪方法的地位在唐代和宋代是不尽相同的,唐代流行烤,宋代流行蒸。在面食制作的风格上,唐人多崇尚豪放,宋人则崇尚精致。宋代的面食普遍以丰富的花色品种取胜。经过宋代的发展,中国的面食全面完成了品类的细化,宋代的面食品种基本上已经和现代一致了。Inhabitants in the Central Plains Region fed on flour- food during Tang and Song dynasties. The flour -food cooking methods have been well developed at that time, but single cooking method symbolizes different social status. Toasting was very popular during Tang Dynasty, while steaming was rather prevalent during Song Dynasty. In the aspect of flour- food cooking style, Tang people worked at the extensive forms and Song people upheld the exquisite features. Song enriched the variety of flour- food to the utmost and achieved the subdivision of flour - food, which is practically the same as that in modern times.

关 键 词：唐宋 饮食文化 中原地区 面食烹饪 差异 

分 类 号：TS972.116.2[轻工技术与工程]