《唐律疏议》“食禁”思想述论  

On the Thought of Food Taboo in Tang Lv Shu Yi

作　　者：安敏[1] 徐鹏[2] An Min, Xu Peng

机构地区：[1]南开大学历史学院 [2]中央民族大学历史文化学院

出　　处：《农业考古》2018年第1期197-204,共8页Agricultural Archaeology

摘　　要：学术界在研究唐代食品安全问题时,多专注于唐律中"有毒脯肉"条文。但事实上,《唐律疏议》共有五条律文涉及食品安全,其内容涵盖了食物禁忌、食品卫生、食品质量和食品防毒等多种食品安全观念,并体现出礼法高度融合、科学性与非科学性杂糅等特征。而法律所承载的食品安全观念也由于社会等级差异和贫富不均而难以均衡地适用于社会各个阶层。In the study of food safety in the Tang Dynasty, the academic community focused more on the provisions of ＂toxic preserved meat＂ in Tang Lv Shu Yi, which in fact had a total of five articles related to food safety, covering such food safety concepts as food taboo, food hygiene, food quality and food antivirus. It reflected the full integration of etiquette and law, the scientific and non-scientific hybridity. The concept of food safety regulated by the law is not applicable to all social strata due to the social differences and imbalance between the rich and poor.

关 键 词：唐代 《唐律疏议》 食品安全观念 食禁 

分 类 号：K207[历史地理—历史学]