辣椒传入中国与湘川菜系的形成  

Introduction of Pepper to China and Formation of the Sichuan and Hunan Culinary Families

作　　者：侯官响 HOU Guanxiang(School of Economics and Management,Chuxiong Normal University,675000,Yunnan Province)

机构地区：[1]楚雄师范学院经济与管理学院,云南楚雄675000

出　　处：《楚雄师范学院学报》2018年第2期1-12,共12页Journal of Chuxiong Normal University

摘　　要：16世纪后期,原产美洲的辣椒从东南沿海传入中国,逐渐为中国人所接受。辣椒的传播不仅促进了中国农业经济的发展,更重要的是推动了中国的饮食革命。文章在前人研究基础上,梳理了历史时期中国饮食文化中的辛辣调料,探讨了辣椒传入中国的时间、路径,尤其是在湖南、四川两省的传播,并重点分析了辣椒传播对湘川菜系形成所施加的影响。湘川菜系的形成,是自然环境、社会环境和文化条件共同作用的结果,而辣椒的引种和传播是传统饮食习惯影响下人们的理性选择,也是湘川菜系形成的关键因素。Pepper originated in the Americas and was introduced to China in the late 16th century.Its spreading and acceptance in China not only promoted development of China’s agricultural economy,but also triggered a culinary revolution.Based on discoveries of other scholars,this paper sorts spicy seasonings in different culinary periods of China and describes the time and route of introduction of pepper to China,especially its spreading in Hunan and Sichuan provinces.The focus of the author’s analysis is on the influence of spreading of pepper on formation of the Hunan and Sichuan Culinary families,which,argues the author,is a result of the combination of natural,social and cultural conditions.Moreover,introduction,planting and spreading of pepper,as a rational choice of the people under the influence of traditional diet habit,became another key element attributable to the formation of the Hunan and Sichuan culinary families.

关 键 词：辛辣调料 辣椒传播 湘川菜系 饮食习惯 理性选择 

分 类 号：TS972.182.64[轻工技术与工程]