摘要
历史上"醢"、"酱"的最初出现,有其自身的历史逻辑和必须具备的历史条件。研究"醢"、"酱"的历史起源,必须通过史籍和考古资料考察探明下列历史条件因素:制作"醢"、"酱"必需的盛器、盐、动植物产品原料、大豆、小麦、"制曲"和发酵技术等,这些因素既是"醢"、"酱"开始出现的客观条件,也是历史证据。考察表明,山东地区特别是临淄是我国酱及酱油的起源地之一,是重要源头,历史悠久,醢、酱出现应有8000多年的历史,"以豆合面而为之"的酱及酱油出现应有4000多年的历史,酱油形成独立的生产工艺应有2100年的历史。贾思勰《齐民要术》是山东以及临淄地区酱文化历史文化丰厚的重要标志。
The earliest occurrence of sauce depended on its historical logic and essential conditions.To investigate the origin of sauce,the historical conditions must be explored according to historical records and archeological materials,including the container of sauce,salt,raw material of plant and animal,soybean,wheat,sauce koji and fermentation technology.The historical conditions acted as the historical evidence and objective conditions of the appearance of sauce.The results show that Shandong,especially Linzi,is one of important origin places of sauce and soy sauce.The sauce appears 8000 years ago,and the sauce or soy sauce is made of soybean and flour with a history of 4000 years,its independent processing technology of soy sauce occurs 2100 years ago.The Qimin Yaoshu written by Jia Sixie is an important symbo of rich sauce culture in Linzi,ShanDong.
出处
《山东农业大学学报（社会科学版）》
2014年第2期6-9,121,共4页
Journal of Shandong Agricultural University(Social Science Edition)
