| 唐虞早夏时期晋西南饮食文化及其变迁 |
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| 引用本文： | 赵越云,郭风平.唐虞早夏时期晋西南饮食文化及其变迁[J].运城学院学报,2013(6):26-29. |
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| 作者姓名： | 赵越云 郭风平 |
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| 作者单位： | 西北农林科技大学中国农业历史文化研究中心,陕西杨凌712100 |
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| 摘 要： | 唐虞早夏时期是中华民族由野蛮时代向文明时代过渡的时期。伴随着剧烈的社会变革，晋西南地区先民的饮食结构、食物种类、烹饪工具等，都发生了显著的变化：稻米从无到有，食用比例逐渐增加；陶鬲逐渐取代釜灶成为主要炊具。整体而言，高度发达的酒文化与盐的使用，也为这一地区在唐虞早夏时期的饮食文化增添了不少色彩。而这一切，都源于当地农业的长足发展。
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| 关 键 词： | 唐虞早夏 晋西南 饮食文化 变迁 |
The Food Culture and its Changes in Southwest Shanxi during the Periods of Tang Yu and Early Xia Dynasty |
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| Institution: | ZHAO Yue - Yun, GUO Feng - Ping ( Research Center of Chinese Agricultural History and Culture, Northwest A＆F University, Yangling 712100, China) |
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| Abstract: | It＇s in Tang YU and Early Xia Dynasty that Chinese nation was undergoing a transition from age of barbarism to that of civilization. With the drastic social change and development, the food cultures including the local people＇s dietary structure, food varieties, cooking tools, etc in Southwest Shanxi changed a great deal. Generally speaking, highly developed wine culture and the use of salt made this region abundant and distinguished in its food cultures during Tang YU and Early Xia Dynast, all of which was due to the great development of local agriculture. |
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| Keywords: | Tang Yu and early Xia Dynasty Southwest Shanxi the dietary culture changes |
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