先秦时期黄河下游地区饮食文化研究——以食料与食物加工为例  

A Study on Food Culture in the Lower Yellow River Areas during Pre-Qin Period

作　　者：吴昊[1] 

机构地区：[1]华中师范大学,湖北武汉430079

出　　处：《楚雄师范学院学报》2013年第10期16-21,共6页Journal of Chuxiong Normal University

摘　　要：饮食是人类赖以生存和繁衍的物质基础,而饮食文化是反映该地区农业环境与食风民俗的重要组成部分。在先秦(夏、商、西周、春秋战国)时期,黄河下游地区开始逐渐形成其独有的饮食文化。它包括了饮食质量、饮食内涵、烹饪方式、饮食器具、饮食理论和膳食礼乐等。食物生产模式开始逐步以农业为主,畜牧业与采集渔猎为辅的情况。从基础性食料与食物加工角度入手,来还原先秦时期黄河下游地区的饮食生活,并且分析其饮食文化的特点。The diet is the material basis for human survival and reproduction, and food culture is an important part to reflect agriculture environment and food customs. During the pre - Qin period, the lower Yellow River areas began to gradually form its own unique food culture, including food quality, the diet connotation, cooking methods, eating utensils and diet rites and music. Food production mode is gradually dominated by agriculture, supplemented by livestock -raising, hunting and fishing. Based on the food and food processing at that time, this paper analyzes the characteristics of the diet culture there.

关 键 词：先秦 黄河下游 饮食文化 食料 食物加工 

分 类 号：TS971[轻工技术与工程]