秦汉时期的饮食文化交流及其推动因素——以华夷之间的交流为中心  

Dietary Culture Exchanges During the Qin and Han Dynasties and the Driving Factors of It——Focusing on Hua and Yi dietary culture exchanges

作　　者：陈敏学[1] 

机构地区：[1]中央民族大学历史文化学院,北京100081

出　　处：《咸阳师范学院学报》2016年第3期18-24,共7页Journal of Xianyang Normal University

摘　　要：秦汉时期,华夏与非华夏(夷)之间的饮食文化交流日益密切且内容丰富,既包含谷物、禽畜、果蔬、酒等原始食材或是可直接食(饮)用的食(饮)品,又包含貊炙等各种烹饪方法,还包含俎、扁壶等多种饮食器具。汉王朝的羁縻需要、游牧民族和半耕半牧型民族的生存需要、统治者行为、商业收益等因素从多方面推动了双方之间的饮食文化交流。During the Qin and Han Dynasties, the dietary culture exchanges increased with a rich content between Chinese and non-Chinese（Yi（夷）or Chinese neighbors）, which includes grain, livestock, fruits and vegetables, wine and other raw ingredients or direct consumption（food and drink）, and cooking methods of pork, and many eating utensils such as Zu, flat pot, etc. Such factors as the embracing need of the Han Dynasties, the survival need of the nomads and half-nomads, the behavior of the ruler, commercial profit had become the driving factors of the dietary culture exchanges.

关 键 词：秦汉 华夷 饮食文化交流 推动因素 

分 类 号：K232[历史地理—历史学]