隋唐时期黄河下游地区的饮食社会图景

Dietary Culture of Sui and Tang Dynasties in the Lower Reaches of the Yellow River

隋唐时期延续了魏晋时期的民族大融合,在不同民族、不同地域间不断交往的背景下,水利建设和农业生产技术得以发展,饮食的生产生活也有所改变,其中黄河下游地区主食开始由以粟为主向以小麦为主转变最为明显。同时,食品加工技术与饮食工具的改进,为促进黄河下游地区饮食文化的发展奠定了基础。

The Sui and Tang Dynasties continued the national unification process of the Wei and Jin Dynasties.The communication between different regions and ethnic groups contributed to the development of water conservancy and agriculture,which in turn led to the change of culinary cultures. In the lower reaches of the Yellow river,the most noticeable change was the shift of staple food from millet to wheat. The improvement of food process technology and tools paved the way for the culinary culture development of this region.