晋唐时期吐鲁番地区所见粟黍作物考辨及加工研究——以出土文书与植物遗存为中心  

A Study on the Processing of Foxtail Millet and Broomcorn Millet in Turpan during the Jin and Tang Dynasties——Based on Unearthed Documents and Plant Remains

作　　者：陈涛 帕丽旦木·沙丁 蒋洪恩 CHEN Tao;PALIDANMU Shading;JIANG Hongen(School of Archaeology and Museology,Shanxi University,Taiyuan 030006,Shanxi;Turpan Museum,Turpan 838000,Xinjiang;Department of Archaeology and Anthropology,School of Humanities,University of Chinese Academy of Sciences,Beijing 100049)

机构地区：[1]山西大学考古文博学院,山西太原030006 [2]吐鲁番博物馆,新疆吐鲁番838000 [3]中国科学院大学人文学院考古学与人类学系,北京100049

出　　处：《敦煌研究》2023年第6期83-93,共11页Dunhuang Research

基　　金：国家社科基金项目“新疆吐鲁番三至十三世纪期间的植物利用与文化交流研究”(22BKG041)。

摘　　要：本文通过对吐鲁番文书中粟和黍相关名词的考证,结合出土植物遗存研究,确认了“粟细米”和“细米”应为粟和黍加工后的精米,并进一步探讨了晋唐时期吐鲁番地区的粟黍加工情况。研究表明,吐鲁番居民栽培的黍穄以粳性为主,使用杵臼和碓来加工粟和黍,脱壳后糙米的得米率为60%左右,而精米得米率约为90%。由于晋唐时期吐鲁番人多地少,因此当地居民主要还是以糙米为食,很少食用口感更好、但浪费严重的精米。A textual study combined with archaeobotanical research has concluded that the words su ximi粟细米and mi ximi[广禾]细米mentioned in Turpan documents both refer to jingmi精米,a type of grain that is obtained by milling different types of millet.This paper also further discusses the processing of millet in the Turpan region from the Jin to the Tang dynasties.The research results suggest that the inhabitants of Turpan mainly cultivated non-glutinous types of millet,and that they used pestles,grinding rollers and treadle-operated tilting hammers to process grain.The raw millet they cultivated could produce 60% brown rice by hulling the grain;which could then produce 90% milled rice after being milled.Due to the large population and dearth of farm land in Turpan at the time,the local people were accustomed to eating hulled millet instead of milled grain because it tasted better,though it wasted more.

关 键 词：晋唐时期 吐鲁番地区 粟黍加工 文书 植物遗存 

分 类 号：G256.1[文化科学—图书馆学]