本文選題：《齊民要術(shù)》 + 農(nóng)業(yè)��； 參考：《華中師范大學(xué)》2015年博士論文

【摘要】：魏晉南北朝時期是中國歷史上鮮見的長時間、大規(guī)模戰(zhàn)亂分裂時期,也是中華民族歷史進(jìn)程的重要時期,因而是一個對社會民生影響較為深刻的歷史時期。學(xué)術(shù)界對于魏晉南北朝時期的政治、經(jīng)濟(jì)、文化、軍事乃至官制研究碩果頗豐,然而涉及到農(nóng)業(yè)與飲食相關(guān)的經(jīng)濟(jì)生活史研究則相對較少�！洱R民要術(shù)》是中國迄今發(fā)現(xiàn)最早,且較為完整地保存流傳下來的古代綜合農(nóng)學(xué)著作,素有“農(nóng)業(yè)百科全書”之稱,成書于公元533-544年間。該書主要記載了魏晉南北朝時期黃河中下游地區(qū)的農(nóng)業(yè)生產(chǎn)和食品加工的情況,并且零散的記錄了江南、東北以及甘肅、陜西部分地區(qū)的農(nóng)業(yè)與食料狀況,它對后世的農(nóng)業(yè)思想產(chǎn)生了巨大的影響。該書所反映的部分農(nóng)業(yè)生產(chǎn)技術(shù)、食品原料以及加工方法一直延續(xù)到今天,并且有些還依然在社會民生中發(fā)揮著重要的作用。與此同時,《齊民要術(shù)》還反映了魏晉南北朝時期出現(xiàn)的多民族(或部族、氏族)間相互補(bǔ)益、交融和認(rèn)同的過程,是解讀當(dāng)時諸多歷史現(xiàn)象的重要歷史參考。本文力圖從農(nóng)業(yè)的角度去解析這一時期的飲食文化特征,因為魏晉南北朝時期的飲食文化對中國飲食文化產(chǎn)生及其重要的影響,是中國飲食文化體系中不可分割的一部分。這一時期的食物原料與食品品種在各個地域之間呈現(xiàn)出十分頻繁交流的特點,諸如稻、粟、小麥、肉食、蔬菜、水果等,這些都是貫穿中國農(nóng)業(yè)史和中國飲食文化史的物質(zhì)載體,也是祖先留給當(dāng)下具有現(xiàn)實意義的農(nóng)業(yè)文化遺產(chǎn)。首先通過對稻作、粟作、小麥魏晉南北朝時期的具體農(nóng)業(yè)種植以及具體分布情況進(jìn)行分析,從而探究其作為主食原料的具體形態(tài)考證,進(jìn)一步探究其與飲食文化形成的具體關(guān)系。與此同時,副食品在該書中有眾多體現(xiàn),結(jié)合文獻(xiàn)的記載與現(xiàn)代科學(xué)技術(shù)的理論來發(fā)現(xiàn)其當(dāng)時食料加工的科學(xué)性,比如酸奶的釀造技術(shù)已十分接近于現(xiàn)在的釀造技術(shù)。另外,由于魏晉南北朝時期關(guān)于東北地區(qū)的農(nóng)業(yè)史與飲食文化史研究與其他地區(qū)(比如黃河中下游、長江中下游)的研究相比,是比較薄弱的。本文,通過對于《齊民要術(shù)》當(dāng)中關(guān)于東北地區(qū)的零星記載,比較其他現(xiàn)有記載的文獻(xiàn),對當(dāng)時東北地區(qū)飲食文化的形成以及與中原地區(qū)的交流進(jìn)行探索�！洱R民要術(shù)》中關(guān)于農(nóng)業(yè)的記載真實反應(yīng)了農(nóng)耕文明的強(qiáng)大包容度和文化感召力,該書中許多食品加工方式混合了漢族和少數(shù)民族的飲食習(xí)慣和食用手段,并且這樣的融合更多體現(xiàn)單向性衍變,真實反映了游牧民族進(jìn)入中原地區(qū)之后被強(qiáng)勢的農(nóng)耕民族文化包圍下,被迫或是主動接受農(nóng)耕文化,將自己原有的游牧文化與農(nóng)耕文化有機(jī)結(jié)合起來,促使自身的漢化,同時亦促進(jìn)了農(nóng)耕文明的文化多樣性以及飲食文化的擴(kuò)延性。所以對《齊民要術(shù)》中的農(nóng)業(yè)與飲食文化進(jìn)行研究就是要真實反映當(dāng)時人們普遍的社會生活狀況,與當(dāng)時所處這個時期的人們進(jìn)行“對話”,從而能更為真實的反映魏晉南北朝時期的歷史社會圖景。
[Abstract]:The period of the Wei, Jin and the northern and Southern Dynasties was a long time in China's history, the period of the division of large-scale war and the important period of the history of the Chinese nation, so it was a historical period which had a profound influence on the people's livelihood. The academic circles have fruitful achievements in the study of the political, economic, cultural, military and even the bureaucracy in the period of the Wei, Jin, and the northern and Southern Dynasties. The study of the economic life history related to agriculture and diet is relatively small. "Qi Min Yao Shu" is the earliest and more complete ancient comprehensive agricultural work found in China. It is known as the "Encyclopedia of agriculture". The book was written in 533-544 ad. The book mainly recorded the middle and lower reaches of the Yellow River in the period of the Wei and Jin Dynasties and the northern and Southern Dynasties. The situation of agricultural production and food processing in the region, and the scattered records of the agriculture and food conditions in parts of the south of the Yangtze River, northeast and Gansu, Shaanxi, has a great impact on the agricultural ideas of the later generations. It still plays an important role in the people's livelihood. At the same time, Qi Min essential skill also reflects the process of mutual benefit, blending and identification between the multi NATIONALITIES (or tribes) in the Wei, Jin and the northern and Southern Dynasties, which is an important historical reference for reading many historical phenomena at that time. This article tries to analyze this period from the angle of agriculture. The food culture is an inseparable part of the Chinese food culture system because of the food culture and its important influence on the Chinese diet culture during the period of the Wei, Jin and Northern and Southern Dynasties. These are the material carriers that run through Chinese agricultural history and the history of Chinese food and culture. It is also the agricultural cultural heritage that ancestors left to the present practical significance. First, the specific agricultural planting and specific distribution of the rice, millet, the Wei, Jin, and the northern and Southern Dynasties were analyzed to explore its raw material as a staple food. At the same time, the specific relationship between the food culture and the formation of food culture is further explored. At the same time, the non-staple food has many manifestations in the book, combining the records of the literature and the modern science and technology theory to find the scientific nature of the food processing at that time, for example, the brewing technology of yogurt has been very close to the present brewing technology. In the period of the Wei, Jin, and the northern and Southern Dynasties, the study on the history of agriculture and the history of food culture in the northeast region was relatively weak compared with other areas (such as the middle and lower reaches of the Yellow River, middle and lower reaches of the Yangtze River). The formation of culture and the exploration of communication with the Central Plains region. The record of agriculture in Qi Min Yao Shu reflects the strong tolerance and cultural appeal of farming civilization. Many of the food processing methods in this book have mixed the eating habits and means of the Han and ethnic minorities, and the integration of this kind of food is more unidirectional. Changes, truly reflect the nomadic people entering the Central Plains region, surrounded by a strong farming culture, forced or actively accepted farming culture, combining their original nomadic culture with farming culture, promoting their own sinicization, and also promoting the cultural diversity of the farming culture and the extension of the food culture. Therefore, the study of the agriculture and food culture in Qi Min essential skill is to reflect the general social life situation of the people at that time, and "dialogue" with the people at that time, which can reflect the historical and social picture of the Wei, Jin, and the northern and Southern Dynasties more truly.

【學(xué)位授予單位】：華中師范大學(xué)
【學(xué)位級別】：博士
【學(xué)位授予年份】：2015
【分類號】：S-09;TS971

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本文編號：1797593