丝绸之路上的饮食文化研究之二:肉——以吐鲁番出土文书为中心

Research of the Dietary Culture on the Silk Road Ⅱ: Meat—— Taking the Unearthed Literature in Turfan as an Example

文章首次全面调查了吐鲁番出土文书的语料,对古代丝绸之路上的各族人民的肉食品进行了深入而科学的考证,并得出以下结论:古代丝绸之路上的肉食品主要有羊肉、马肉、牛肉、驴肉、驼肉、猪肉、狗肉、鸡肉、兔肉九类。其中,羊肉是古丝绸之路上最重要的肉食品。文章还第一次澄清了"市宍(肉)"和"死宍(肉)"这两桩学术公案,得出结论:"市宍(肉)"是指市场出售的肉(往往经过宰杀而得,有时也包括牲畜自然死亡之肉);"死宍(肉)"只指牲畜在累死、病死或受伤死亡后留下的肉,"市宍(肉)"价值更高,所以用来招待达官贵人,而寻常百姓能够吃到"死宍(肉)",就是一种享受了,如果能吃到"市宍(肉)",完全是一种奢侈了。

This paper condu and scientific understanding cts a comprehensive study of the literature unearthed in Turfan to gain an intensive of animal-origin foods of different ethnic groups along the ancient Silk Road. The findings indicate that meat there included lamb, horse meat, beef, donkey meat, camel meat, pork, dog meat, chicken and rabbit meat with lamb as the most important. The paper also clarifies the differences between＂ market meat＂and＂dead meat＂. Market meat referred to the meat sold on the market which was most of the time slaughtered, and sometimes died naturally. Dead meat referred to the meat from animals that died because of o- verwork, diseases or injuries. Market meat was of higher value, used to serve the rich and the influential,while dead meat was a luxury for the ordinary people, let alone market meat.