明清时期巴蜀泡菜及其陶瓷泡菜坛探析  

Analysis of Bashu Pickles and Ceramic Pickle Jars in the Ming and Qing Dynasties

作　　者：翟亚君 詹嘉 喻承昊 ZHAI Yajun;ZHAN Jia;YU Chenghao(Jingdezhen Ceramic University,Jingdezhen 333403,Jiangxi,China)

机构地区：[1]景德镇陶瓷大学,江西景德镇333403

出　　处：《四川旅游学院学报》2022年第6期6-10,共5页Journal of Sichuan Tourism University

基　　金：四川省社会科学重点研究基地——川菜发展研究中心项目“明清川菜的陶瓷餐具研究”,项目编号:CC21W10。

摘　　要：巴蜀泡菜的制作历史悠久,明清时期更是频繁出现于川渝餐桌,成为特色凉菜,陶瓷泡菜器具也因此得到了相应发展。文章以泡菜制作为切入点,依托巴蜀地区考古及实物资料,分析陶瓷泡菜坛的演变规律,继而探讨其独特造型对泡菜制作的特殊功能,最后通过列举明清时期本地典型的陶瓷泡菜坛,表明其生产与使用情况,突显其实用价值以及包含的文化底蕴。The making of Bashu pickles has a long history. They frequently appeared on Sichuan and Chongqing tables in the Ming and Qing dynasties, becoming a characteristic cold dish. Ceramic pickle jars have also been developed accordingly. Based on the local archaeological and physical data of Bashu, this paper analyzes how pickle ceramic jars have evolved over time, and discusses the special function of its unique shape for pickle-making. Finally, by enumerating the typical local ceramic pickle jars in Ming and Qing dynasties, the production and use of the jars are illustrated, and the practical value and cultural implications highlighted. This paper expects to draw scholars’ attention to Bashu diet and its related ceramic vessels.

关 键 词：明清时期 巴蜀泡菜 陶瓷泡菜坛 

分 类 号：TS971[轻工技术与工程]