《齐民要术》的盐史信息考探  

The Information on Salt History in the Qimin Yaoshu

作　　者：刘志国[1] 徐旺生[2] LIU Zhiguo;XU Wangsheng(Center for Agricultural-sage Culture Studies,Weifang University of Science and Technology,Shouguang 262700,China;China Agricultural Museumy Beijing 100025,China)

机构地区：[1]潍坊科技学院农圣文化研究中心,寿光262700 [2]中国农业博物馆,北京100025

出　　处：《中国科技史杂志》2021年第1期91-99,共9页The Chinese Journal for the History of Science and Technology

摘　　要：《齐民要术》除涉及农业技术外,还留存了丰富的关于食盐使用方面的史料信息。"常满盐"与"花盐、印盐法"专篇记述是中国精制食盐技术的最早记载,《齐民要术》对以上两种精制盐方法的因时、因地取舍,与古代大面积制盐时对煎煮制盐法和晒盐法进行取舍的原因相似,这反映出"煎、晒"两种制盐技术并不存在技术上的优劣与出现时间早晚的差异。《齐民要术》所存盐史信息的表达特征与北魏、东魏的盐法制度等有一定关系,这为我们探索和研究北朝魏时期的盐史提供了新的史料。The Qimin Yaoshu(Essential Techniques for the Welfare of the People) is a comprehensive summary of the dry farming technology system and agronomy thought in the north of China before the sixth century. It covers a wide range of subjects closely related to people’s life. Known as the "Chinese agricultural encyclopedia", the collection has a wide and far-reaching impact on the development of agriculture in China and even the world. It not only involves agricultural technology, but also retains rich historical information about the use of salt. The special descriptions of the "changman salt" and the "scattered salt and square signet salt" are the earliest records of refined salt technology in China. They epitomize the two methods of making salt in ancient China. The comparison of these technologies suggests how the ancients chose between them. The salt history information recorded in the Qimin Yaoshu is related to the salt law system of the Northern and Eastern Wei dynasties. This also provides us with a new perspective for exploring the salt history information about that period of history.

关 键 词：《齐民要术》 北魏 常满盐 花盐 印盐 贾思勰 

分 类 号：N092[自然科学总论—科学技术哲学] S-09[农业科学]