《齐民要术》中的麦食文化研究  

Study on Wheat-based Food in Qi Min Yao Shu

作　　者：王政军 张莉[2] WANG Zheng-jun;ZHGANG Li(Qimin College,Qingdao Agricultural University,Qingdao 266109,China;Department of Food Science and Engineering,Haidu College,Qingdao Agricultural University,Yantai 265200,China)

机构地区：[1]青岛农业大学齐民书院,山东青岛266109 [2]青岛农业大学海都学院食品科学与工程系,山东烟台265200

出　　处：《青岛农业大学学报（社会科学版）》2023年第2期76-80,共5页Journal of Qingdao Agricultural University(Social Science)

基　　金：青岛市社科规划课题:《齐民要术》中“重农、知农、爱农”育人元素研究(QDSKL2201265);2022年度山东省艺术科学重点课题:新型农业人才培养视域下《齐民要术》中的食育元素研究(22ZQ05020001);青岛农业大学海都学院教学研究课题:以创新为牵引探索独立学院食品类专业思政元素与专业课程融合途径(JY202105)。

摘　　要：魏晋南北朝时期,小麦进一步扩种,加之面粉发酵技术的成熟以及石转磨的普及,麦食的地位不断提升。《齐民要术》记载了这一时期各种麦类作物的栽培,以及麦饭、麦粥、麦饼、麦糖、麦豉等麦食的生产加工。品类丰富的麦食中蕴含了魏晋南北朝时期五谷融合及胡汉融合的丰富饮食文化。During the Wei-Jin and the Southern and Northern Dynasties,wheat planting was further expanded and coupled with the maturity of flour fermentation technology and the popularity of stone grinding,the status of wheat food was continuously improved.Qi Min Yao Shu records the cultivation of various wheat crops and the production and processing of wheat-based food such as steamed wheat,porridge,cake,candy and fermented wheat during this period.The rich variety of wheat-based food contains the rich food culture of grain fusion and Hu Han fusion in the Wei Jin Southern and Northern Dynasties.

关 键 词：《齐民要术》 麦食 发酵 饮食文化 

分 类 号：S-09[农业科学]