论《诗经》中的食物加工及饮食惯制  

Food Processing and Dietary Habits in the Classic of Poetry

作　　者：张连举[1] 

机构地区：[1]广东警官学院学报编辑部,广东广州510232

出　　处：《深圳职业技术学院学报》2015年第4期30-34,共5页Journal of Shenzhen Polytechnic

基　　金：广州市哲学社会科学发展规划课题"诗经非物质文化遗产研究"(08Y57)

摘　　要：《诗经》生动鲜明地揭示了周代丰富多彩的饮食文化,其所描写的食物加工烹调技术在当时已经达到了相当高的水平。从《诗经》里可以看到人们已经能将带皮的谷物进行加工处理,食物或蒸或煮而熟食;肉类除烹煮之外还有燔、烈、炮、炙等法,还有制作肉羹、肉脯、肉酱以佐餐;菜蔬不但可以煮食或做羹,还可以将其制成腌菜。烹饪讲究五味调和,既有天然的调味原料,又有人工制造的调味品。在饮食习惯上亦可见到一日两餐或三餐的食俗和充满宗法观念的聚食制。《诗经》中的食物加工及饮食惯制描写逼真地表现了周人对饮食之美的殷切追求,这也足以说明中华民族的饮食文明是源远流长的。The culinary culture of the Zhou Dynasty is vividly revealed in the Classic of Poetry, in which the food processing and cooking techniques descried have reached a very high level. People in the Zhou Dynasty could process grains, steam or boil food, and cook food through various ways. Pork could be preserved and vegetable could be pickled. They also used natural and artificial spices to achieve a balanced flavor. They formed some dietary habits like eating two or three meals a day and clan members eating together. The Classic of Poetry mirrors a long culinary history of Chinese people＇s love for food.

关 键 词：诗经 饮食 烹饪 调料 饮食习惯 

分 类 号：I222.2[文学—中国文学]