说“宰”兼及《老子》“烹小鲜”说的背景——以清华简《赤鹄篇》为契机的讨论  

The Background of "Zai" and "Cooking Small Fresh" of "Lao Tzu" :Discussion on the Chakanaan "Red Clover Piece" as an Opportunity

作　　者：陈绪平 

机构地区：[1]武汉大学哲学学院 [2]井岗山大学人文学院

出　　处：《中华文化论坛》2017年第12期55-61,共7页Journal of Chinese Culture

摘　　要：清华简《赤鹄篇》资料的公布,坐实了"伊尹故事"的可靠。《伊尹说》之类的典册,见诸《汉志·小说》,亦不是虚造。根据这些文献线索,可以勾勒出老子"烹小鲜"说的学理背景,即在上古中国,"宰"出现了从"治肉"(诸侯之家宰)到"治国"(君王之宰相)的转变。老子"烹小鲜"说,就是这一文化演进从具象到抽象的反应。宰夫在上古是个重要符号,其中"宰""曾""美""善"(膳)等古文字所建立的抽象观念是最大的例证,"烹小鲜"说"庖丁解牛"等是此观念的延续,而清华简《赤鹄篇》是引发讨论的契机。文章最后从这个个案研究出发讨论了"近取诸身",即"在具象与抽象之间"的中国文化特质。The publication of the information of "Chihkan" in Tsinghua University realizes the reliability of "Yi Yin Story". Novels such as "Yi Yin" in " Hanzhong " novels express that it is not fictional According to the clues of these literatures, I can outline the theoretical background of Laozi's theory of "cooking small and fresh," that in ancient China, "Zai" appeared from "governing body"(princely slaughter house) to "governing the state" change. Lao Tzu said, "cooking small fresh" is the response of this cultural evolution from figurative to abstract. Zayu is an important symbol in ancient times, among which the abstract concepts established by ancient writings such as "Zai", "Zeng" "Mei" and "Shan" are important examples. Concept of continuity, and Tsinghua University "Chizhi articles" is an opportunity to trigger discussions. Finally, the article starts from this case study to discuss the Chinese cultural traits of "getting close to each other", that is,between "figurative and abstract".

关 键 词：宰 清华简《赤鹄篇》“烹小鲜”说 学理背景 

分 类 号：K877.5[历史地理—考古学及博物馆学]