唐代舌尖上的胡味  

A Bite of Hu Flavour in Diets of Tang Dynasty

作　　者：刘锡涛[1] 

机构地区：[1]福建师范大学社会历史学院,福建福州350007

出　　处：《美食研究》2015年第2期1-4,共4页Journal of Researches on Dietetic Science and Culture

摘　　要：唐代是个改革、开放与包容的社会,经济发展,吐旧纳新,人们在饮食上多体现出胡味现象,胡食品种繁多,集中体现在主食、蔬菜、水果、酒及调味品上。主食多吃面饼,蔬菜主要有菠菜、黄瓜、茄子、榨菜、莴苣等,水果有金桃、葡萄、波斯枣等,调味品主要有蔗糖、香菜、胡椒等,酒有葡萄酒、龙膏酒等水果酒。唐代胡食的盛行,加快了我国多民族饮食文化的融合发展。Tang Dynasty was an innovative, open and tolerant society with booming economy and constant re- newals, which was characterized by strong Hu flavor in diet. There were plenty kinds of Hu diets on staples, vegetables, fruits, wines and flavourings. While pastries were the staple diet, there were such vegetables as spinach, cucumber, eggplant, preserved pickle, lettuce and such fruits as golden peach, grape, date and fla- vourings as sugar, parsley, pepper and such wine as grape wine, long-gao wine. The popularity of Hu diet in Tang Dynasty accelerates the muhi-ethnic mlange of dietetic cultures.

关 键 词：唐代 胡味 胡食 饮食文化 

分 类 号：TS971[轻工技术与工程]