本文選題：唐宋　切入點(diǎn)：饅頭窯　出處：《吉林大學(xué)》2011年碩士論文

【摘要】：本文主要是從窯爐內(nèi)部結(jié)構(gòu)特征的角度,揭示了唐宋時(shí)期饅頭窯發(fā)展演變的過(guò)程,并對(duì)饅頭窯的區(qū)域分布作了初步的分析。全文共分為四個(gè)部分。 第一部分簡(jiǎn)要介紹了饅頭窯考古發(fā)現(xiàn)的基本情況,并對(duì)以往饅頭窯的研究概況進(jìn)行了回顧。 第二部分主要是對(duì)該文所用窯爐的年代進(jìn)行了說(shuō)明。 第三部分主要闡述了饅頭窯的發(fā)展演變情況。唐宋時(shí)期饅頭窯的發(fā)展演變可分為五個(gè)階段:第一階段,7世紀(jì)初期-8世紀(jì)初期,這一階段的饅頭窯發(fā)現(xiàn)數(shù)量較少,窯爐具有原始性,結(jié)構(gòu)不是十分合理;第二階段,8世紀(jì)中期-9世紀(jì)后期或稍晚,窯爐數(shù)量開(kāi)始增多,窯爐火膛深淺不一,窯床形制以窄長(zhǎng)為主,開(kāi)始向橫寬方向發(fā)展;第三階段,10世紀(jì)初期-10世紀(jì)后期,這一階段在保持前一階段的基本形制上,做出很多有益嘗試;第四階段,11世紀(jì)初期-12世紀(jì)初期,窯爐數(shù)量猛增,窯爐結(jié)構(gòu)及其使用燃料也發(fā)生較大變化。出現(xiàn)專(zhuān)門(mén)的通風(fēng)道,較窄長(zhǎng)。火膛普遍變深,開(kāi)始使用爐柵。窯床形制基本為橫寬型,面積比例下降。開(kāi)始以煤為燃料;南方地區(qū)饅頭窯的使用中心,由廣東地區(qū)轉(zhuǎn)移到了川渝地區(qū),數(shù)量也從以前的十幾座發(fā)展到該期的五、六十座;第五階段,12世紀(jì)中期-13世紀(jì)后期,窯爐規(guī)模變的非常高大。通風(fēng)道高大且深,窯床以橫寬為主,燃料以煤為主。該時(shí)期各地區(qū)的窯爐相對(duì)前幾階段而言,更多呈現(xiàn)出一種趨同性。 第四部分,首先,分析了窯爐的整體分布,唐宋時(shí)期饅頭窯的分布以北方地區(qū)為中心,而北方地區(qū)又以河南、河北、陜西最為集中;南方地區(qū)以川渝、廣東地區(qū)為主要分布區(qū),其他地區(qū)有零星分布。然后,把唐宋時(shí)期的饅頭窯分為山東地區(qū)、河北中北部及其以北地區(qū)、河北南部地區(qū)、陜西及河南中西部地區(qū)、寧夏地區(qū)、廣東地區(qū)、川渝地區(qū)及其他地區(qū)(包括浙江、江西、湖南地區(qū)),其中山東、廣東地區(qū)的窯爐具有濃重的地方性色彩;川渝地區(qū)的窯爐技術(shù)在北宋前后可能有不同的源,北宋之前源于當(dāng)?shù)?之后來(lái)自北方。饅頭窯窯爐在南北方地區(qū)之間及北方地區(qū)的內(nèi)部均存在技術(shù)的交流。 最后,為結(jié)語(yǔ)部分,對(duì)本篇論文做了概括總結(jié)。
[Abstract]:In this paper, the development and evolution of steamed bread kiln in the Tang and Song dynasties were revealed from the perspective of the internal structure of the kiln, and the regional distribution of the steamed bread kiln was analyzed preliminarily. The whole paper is divided into four parts. The first part briefly introduces the basic situation of the archaeological discovery of the steamed bread kiln, and reviews the previous research situation of the steamed bread kiln. The second part mainly explains the age of kiln used in this article. The third part mainly expounds the development and evolution of steamed bread kiln. The development and evolution of steamed bread kiln in Tang and Song dynasties can be divided into five stages: the first stage is from the beginning of the 7th century to the beginning of the eighth century, and the number of steamed bread kilns discovered in this stage is relatively small. In the second stage, the number of furnaces began to increase, the depth of the furnace was different, and the kiln bed shape was mainly narrow in length, and began to develop in the direction of horizontal and wide, while the kiln was primitive and its structure was not very reasonable, and in the second stage, from the middle to the later part of the eighth century, the number of kiln furnaces began to increase, and the depth of furnace chamber was different. In the third stage, from the beginning of the tenth century to the end of the tenth century, many useful attempts were made to maintain the basic form of the previous stage; in the fourth stage, from the early 11th century to the early 12th century, the number of kilns increased sharply. The furnace structure and its fuel have also changed greatly. There are special ventilation channels, narrow and long, the furnace chamber is generally deeper, and the furnace grille has been used. The kiln bed is basically of transverse width, the area ratio is decreased, and the coal is used as fuel; The use center of steamed bread kilns in southern China was transferred from Guangdong to Sichuan and Chongqing, and the number of steamed bread kilns increased from a dozen in the past to five or sixty in the same period, and the fifth stage was from the mid-12th century to the late 13th century. The kiln scale becomes very large. The ventilation channel is tall and deep, the kiln bed is mainly horizontal width, and the fuel is mainly coal. The fourth part, first of all, analyzes the whole distribution of kiln. In the Tang and Song dynasties, the distribution of steamed bread kiln is centered in the northern region, and the northern region is the most concentrated in Henan, Hebei and Shaanxi, and the southern region is Sichuan and Chongqing. Guangdong is the main distribution area, and other areas are scattered. Then, the steamed bread kilns of the Tang and Song dynasties are divided into Shandong region, central and northern Hebei, southern Hebei, Shaanxi and central and western Henan, Ningxia. In Guangdong, Sichuan and Chongqing, and other regions (including Zhejiang, Jiangxi, Hunan, etc.), the kiln in Shandong and Guangdong has a strong local color; the kiln technology in Sichuan and Chongqing may have different sources before and after the Northern Song Dynasty. Before the Northern Song Dynasty, it originated from the local area, and then from the north. There was a technical exchange between the northern and southern regions and within the northern part of the northern part of the kiln. Finally, for the conclusion part, has made the summary to this paper.
【學(xué)位授予單位】：吉林大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2011
【分類(lèi)號(hào)】：K876.3

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