清代四川“四民”在川菜味型形成过程的作用浅析

Roles of Gentries,Peasants,Handicraftsmen and Businessmen in Formation Process of Sichuan Cuisine in Qing Dynasty

有关川菜味型的文章,多为介绍川菜味型的调制,对川菜多种典型味型形成历史少有探讨。至于清代诸多省份入蜀移民,士人,农民、手工业者和商人在川菜味型形成过程中的贡献,更没有文章专门涉及。从四川移民历史和农业社会士、农、工、商"四民"的角度,分析这些阶层在川菜味型交融过程中的历史贡献。

Most papers about Sichuan cuisine discuss the cooking method, but few are about the formation history of variety typical tastes. And few studies involve the contribution made by gentries, peasants, handicraftsmen and businessmen from other provinces in the formation process of Sichuan cuisine in Qing dynasty. Based on the history of internal trans - migrants in Sichuan, this paper analyzes the contributions made by gentries, peasants, handicraftsmen and businessmen in the forming of Sichuan cuisine.