我国禽蛋的烹饪应用渊源钩沉——基于对《齐民要术》中鸡(鸭)蛋烹饪应用的文化解读  

The Origin of Cooking Eggs——based on the cultural interpretation of cooking chicken and duck eggs in Qimin Yaoshu

作　　者：金洪霞[1] 赵建民[1] 

机构地区：[1]山东旅游职业学院营养烹饪系,山东济南250200

出　　处：《扬州大学烹饪学报》2014年第1期5-9,共5页Cuisine Journal of Yangzhou University

摘　　要：《齐民要术》书中,记录的用鸡(鸭)蛋制成的菜肴有11款,是目前能够检索到的魏晋南北朝及其以前历史书籍中记录最多、最全面的资料。《齐民要术》中的鸡(鸭)蛋,在烹饪中既作主料,又作辅料,还作着色剂。根据史料记载,我国在夏代已食禽蛋,先秦时期,以煮熟的整个鸡蛋的食用方法为常见,西汉时已有用鸡蛋烹饪制成的菜肴,隋唐以后鸡(鸭)蛋肴馔丰富多样。禽蛋的饮食营养价值在古代已为中医、养生学者们所重视。The famous book Qiming Yaoshu, recording as many as 11 application cases for cooking chicken and duck eggs, is the most comprehensive historical record among WeiJin and Southern and Northern Dynas- ties. In this book, chicken or duck eggs can be used as major and minor ingredients and even colorant. It is recorded that chicken, duck eggs appeared in Xia Dynasty, eating boiled eggs was common in the Pre-Qin Pe- riod, egg dishes emerged in the West I-Ian Dynasty and became popular after Sui and Tang Dynasties.

关 键 词：禽蛋 《齐民要术》 烹饪应用 文化解读 

分 类 号：TS972.123.6[轻工技术与工程]