摘要
"祭"之甲骨文在写法上突出了"血"的特点,体现了祭祀用品必须是未经火熟的牲肉;将犬宰杀,置于鬲中煮熟以备祖先神灵享用,谓之"献"。由祭至献,对中国饮食文化产生了重大影响。少皞时代宗教仪式的混乱局面导致了祭祀活动的挥霍无度,一场以禁"民神杂糅"为名、以去"烝享无度"为实的宗教改革大戏拉开了序幕,制陶、酿酒的出现,由"祭"而"献"、祭品化生为熟的宗教改革措施,成为催促筵宴登上历史舞台的重要因素。
＂Ji＂ （sacrifice） as a Chinese character inscribed on bones or tortoise shells highlights ＂blood＂, which means sacrifices should be raw animal meat. The food cooked in the tripod for gods and ancestors was called ＂Xian＂ （offer）. Changes from ＂sacrifice＂ to ＂offer＂ put great influence on the formation of Chinese ca- tering culture. The chaos of religious rituals in ancient Shao Hao period brings about extravagant sacrifice ac- tivities, which leads to a religious reform under the name of ＂avoiding mixing god with the populace＂ and ＂forbidding extravagance＂. Pottery making, wine making, changes from ＂sacrifice＂ to ＂offer＂, sacrifices from raw food to cooked food and other reform measures are causes of the emergence of banquet.
出处
《扬州大学烹饪学报》
2012年第1期1-6,共6页
Cuisine Journal of Yangzhou University
关键词
祭
献
宗教
祭祀
筵宴
饮食文化
sacrifice
offer
religion
sacrifice
banquet
catering culture
