史前至夏商时期陶箅初探——以中原、海岱及邻近地区为例  

A Preliminary Study of Ceramic Grates from Prehistoric to Xia and Shang Periods:Examples from the Central Plains,Haidai,and Neighboring Regions

作　　者：宋瑞 袁广阔[1] Song Rui;Yuan Guangkuo

机构地区：[1]首都师范大学历史学院

出　　处：《北方文物》2024年第6期62-71,共10页Northern Cultural Relics

基　　金：国家社科基金重大招标项目“河南焦作府城考古发掘资料整理与综合研究”(项目批准号:19ZDA233)阶段性成果。

摘　　要：陶箅可分为遇明火的烤箅,以及放在炊器(釜、鼎、甗、夹砂罐等)中作为附件使用的蒸箅两类,此外,烤箅还可用作蒸箅。除日常使用外,陶箅可能还在集体祭祀仪式、祭拜祖先等活动中烤、蒸制食物。追溯其源流,最早的陶箅可能源自浅盘状陶甑,后逐渐演变成陶箅,发展到龙山时期达到鼎盛,到了夏商时期与甗形成固定搭配。对陶箅进行研究,发现不同区域间陶箅及其组合存在相似性,展现了饮食文化间的交流与影响,同时,为了适应不同地区的需求,陶箅及其组合也在不断地融合、创新,推动了烹饪方式多元化和饮食文化复杂化,对于研究先民饮食文化及文明化进程有重要意义。Ceramic grates can be classified into two types:roasting grates exposed to direct fire and steaming grates used as accessories placed inside cooking vessels(such as fu cauldrons,ding tripods,yan steamers,and sand-tempered jars).Additionally,roasting grates could also serve as steaming grates.Apart from everyday use,ceramic grates may have been employed in communal rituals and ancestor worship for roasting and steaming food.Tracing their origins,the earliest ceramic grates likely evolved from shallow dish-shaped pottery steamers and gradually transformed into specialized grates,reaching their peak during the Longshan period.By the Xia and Shang periods,they had become standard components paired with steamers(yan).The study of ceramic grates reveals similarities and exchanges between different regions,reflecting interactions in food culture.To meet the needs of various areas,ceramic grates and their combinations were continuously adapted and innovated,contributing to the diversification of cooking methods and the complexity of food culture.This research offers significant insights into the dietary practices of ancient peoples and the process of civilization.

关 键 词：陶箅 功能 饮食文化 烹饪方式 

分 类 号：K871.13[历史地理—考古学及博物馆学]