要素禀赋变化与关键性技术创新:现代川菜味型何以形成

Factor Endowment Change and Key Technical Innovation:How did the Modern Sichuan Cuisines Form?

在人类历史上,某些产生于特定时刻和地点的关键性技术创新往往持续影响着此后技术发展的方向和路径。本文试图从经济学的角度分析现代川菜这一今日中国最受欢迎、最为繁荣的菜系的味型在19世纪形成的原因。依据偏性技术进步理论构造了一个内生技术变迁模型,利用调味品禀赋相对丰裕水平解释饮食的创新方向。利用相关历史资料,指出人均食盐供给量的变化趋势与清代川菜味型的变化是密切相关的。我们的理论假说可以解释清朝中期辣椒在四川传播,从而形成现代川菜辛辣味型的时间与空间特征。

Some key technical innovations occurred in specific times and locations have persistent impacts on the path of the consequent technical change. This paper attempts to analyze the reasons underlying the formation of modem Sichuan cuisines from the economics perspective. We construct an endogenous technical change model to explain the direction of cuisines innovations based on the relative richness of flavor endowment. This paper then uses historical documents to show that the change of Sichuan cuisines in Qing Dynasty is closely related to the change in average salt supply. Our theoretical hypotheses could explain the time and spatial features of the diffusion of spicy in the middle Qing Dynasty.