景德镇盘碟类盛食具在明清川菜筵席中的应用  

The Application of Jingdezhen Dishes in Sichuan Cuisine Banquets during Ming and Qing Dynasties

作　　者：喻承昊 詹嘉 翟亚君 YU Cheng-hao;ZHAN Jia;ZHAN Ya-jun(Jingdezhen Vocational University of Art,Jing de zhen 333000;Jingdezhen Ceramic University,Jing de zhen 333000)

机构地区：[1]景德镇艺术职业大学,景德镇333000 [2]景德镇陶瓷大学,景德镇333000

出　　处：《佛山陶瓷》2024年第11期123-126,共4页Foshan Ceramics

基　　金：四川省川菜发展研究中心科研项目“明清川菜的陶瓷餐具研究”(CC21W10)的研究成果。

摘　　要：明清两代是川菜发展的重要时期,川菜集中国各菜系之长于一身,融入本地口味后,成为中国影响力最为广泛的菜系。同时,大量精美的景德镇瓷质盛食具逆长江而上,成为四川人餐桌上的常客,美观的摆盘更能博得食客好感、激发其食欲。文章通过探究景德镇瓷盘尺寸与造型,揭示川菜与明清景德镇瓷质盘碟搭配规律,有助于推动瓷质饮食具与川菜文化的发展。The Ming and Qing dynasties were both important periods for the development of Sichuan cuisine.Sichuan cuisine combines the best features of various Chinese cuisines and has become the most influential cuisine in China after integrating into local flavors.At the same time,a large number of exquisite Jingdezhen porcelain utensils went up against the Yangtze River and appeared frequently at the table of Sichuan people.The beautiful plate setting would win the favor of diners and stimulate their appetite.By exploring the size and shape of Jingdezhen porcelain plates,this thesis reveals the matching rules of Sichuan cuisine and Jingdezhen porcelain plates in Ming and Qing Dynasties,which is helpful to promote the development of porcelain tablewares and Sichuan cuisine culture.

关 键 词：明清两代 川菜特色 摆盘 瓷盘 造型功能 

分 类 号：TS972.23[轻工技术与工程]