中国传统食谱的因袭现象及其致误问题初探  

On the Inheritance and Collation of Traditional Chinese Recipes

作　　者：皮凌斐 董恩林[1] Pi Lingfei;Dong Enlin

机构地区：[1]华中师范大学历史文化学院

出　　处：《农业考古》2023年第1期162-169,共8页Agricultural Archaeology

基　　金：国家社会科学基金重大项目“清人文集‘经义’整理与研究”(项目编号:17ZDA259)。

摘　　要：通过对数种常见传统食谱文献的因袭性特点进行分析,认为多数食谱文献之间具有普遍的因袭性,包括三种方式:完整抄录;制法相同但文字表述细微不同的因袭;拆分因袭。并可以利用此种因袭性,对其中的问题进行更正,内容包括条目名称、加工方式与时间、原料种类及用量、食物气味与口感等多方面。这样不仅有助于更正前人谬说,更可以正确地解读食谱文献,还有助于从实践角度更佳地发挥食谱文献的价值。Based on common recipes in the official and private dietary literature,this paper analyzes the hereditary characteristics of recipes and summarizes in three ways,including the complete transcription,inheritance with the same production methods but slightly different textual expressions,and the split inheritance.Besides,it also briefly illustrates the main errors in the process of recipe literature inheritance,involving the name of items,processing method and time,raw material type,dosage and ratio,and food smell and taste.It may help correct the fallacies of predecessors,interpret recipe literature more correctly,and make better use of recipe literature from a practical point of view.

关 键 词：饮食文化 食谱文献 因袭方式 误例 

分 类 号：K204[历史地理—历史学]