摘要
《齐民要术》对魏晋南北朝时期黄河中下游地区的饮食及其制作方法作了较为详细的记载,胡食即是其中的重要内容之一。《齐民要术》中所记载的胡食,主要包括乳酪制品、饼食制品和菜肴制品等。《齐民要术》的这些内容,既反映这一时期黄河中下游地区的民族饮食文化的交流情况,又从一侧面展现了这一时期民族交流、融合的广度与深度。
Chhi Min Yao Shu made a tot of records in detail on the diet of the Han nationality and the Ethnic minority in the Midstream and downstream basin of the Yellow River in Wei-Jin and the Northern and Southern Dynasties,which included many methods of food manufacture. Hu-shi and its manufacture methods were the important contents in this book, mainly including cheese products, cake products and cooked food products etc. The introduction of Hu- shi and its manufacture methods in Chhi Min Yao Shu reflected that all parts had made a great interchange in the cooking culture in this period. Meanwhile, it also reflected this food had made a huge impact on inland people＇s live. The largely spreading of Hu- shi was abundant in the cooking cuhure of Chinese nation.
出处
《安徽农业科学》
CAS
北大核心
2005年第12期2486-2488,共3页
Journal of Anhui Agricultural Sciences
作者简介
王娜（1981-），女，河北沧州人，硕士研究生，从事农业经济史方面的研究.
