摘要
为了进一步了解渭水流域仰韶文化晚期的社会政治和经济发展状态,我们对蓝田新街遗址出土的五件陶器进行了植物残留物的分析,并研究其是否为酿酒所用的器物。淀粉粒和植硅体分析显示,漏斗和尖底瓶是酿造谷芽酒的配套器物,酿酒原料包括黍、薏苡、小麦族、稻米、栝楼根、芡实,另外还有其他块根等附加植物原料。新街谷芽酒的原料组合与此前分析的米家崖酒非常接近,但增加了稻米和芡实。这也是首次发现黍与稻同时用作酿酒原料。根据我们对渭河流域几个遗址的分析,这一地区仰韶文化谷芽酒的最基本原料均为黍。仰韶文化遗址中尖底瓶的普遍而大量的存在,意味着以黍为主要原料的谷芽酒是当时常见的食物,是仰韶社会中最具代表性的饮食传统。
In order to further explore the sociopolitical and economic development during the late Yangshao culture peri- od in the Wei River valley, this paper analyzed the plant residue in five pottery vessels unearthed from the Xinjie site in Lantian, Shaanxi province, and investigated whether they were used as alcohol-making vessels. Analysis of starch grain and phytolith showed that funnels and cuspate-bottom vessels known as jiandiping amphora were used for brewing millet sprout beer whose ingredients include broomeorn millet, Job＇s tears, Triticeae, rice, snake-gourd root, Gordon euryale seed, and other root tubers. The ingredients of Guya beer in Xinjie were similar to those of the preanalytical Mijiaya beer, and there were some rice and Gordon euryale seed in it. According to the study of several sites in the Weihe River valley, broomcorn millet was the main ingredient in Guya beer there. The large number of jiandiping amphora over the Yangshao culture sites suggests that millet-based Guya beer as common food at that time is the most typical food tradition in Yangshao society.
作者
刘莉
王佳静
赵昊
邵晶
邸楠
冯索菲
Liu Li, Wang Jiajing, Zhao Hao, Shao Jing, Di Nan, Feng Suofei
出处
《农业考古》
2018年第1期7-15,共9页
Agricultural Archaeology
关键词
尖底瓶
漏斗
酿酒
淀粉粒
植硅体
黍
稻
薏苡
jiandiping amphora
funnels
beer brewing
starch grains
phytoliths
broomcorn millet
rice
Job＇s tears
