摘要
"髓饼"最早出现在东汉刘熙的《释名》当中,《齐民要术》中有其所用原料和烤制方式的记载。鸠摩罗什所译《大智度论》中也有其名物,揭示髓饼所用原料、制作方式与《齐民要术》所记相同,证之以其原料添加方式、烤制用炉以及添加糖蜜、早先流行于北方等因素,可以判定髓饼与胡饼、蒸饼等,均为汉代传入中夏的一味外来食物。
The earliest record of Suibing was in <Shimin> of Liu Xi in the eastern Han dynasty. Its recipe was recorded in <Qimin Yaoshu> and it was similar with which recorded in <Da Zhidu Lun> translated by Kumarajiva. From its recipe and its prevalence in the northern area, it is considered that Suibing,as well as Hubing and Zhengbing, are foreign origin foods introduced in the Han dynasty.
出处
《吐鲁番学研究》
2017年第2期99-103,160,161,157,共8页
TURFANOLOGICAL RESEARCH
基金
国家社会科学基金规划项目"丝绸之路饮食文化研究"(11BZS075)
甘肃省哲学社会科学重大研究基地"丝绸之路经济带建设研究中心"
兰州大学"中央高校基本科研业务费专项资金资助"(Supported by the Fundamental Research Funds for the Central Universities)项目"北朝-唐代丝绸之路陇东宁夏段出土胡人实物遗存数据整理与研究"(16LZUJBWZX012)
关键词
髓饼
外来食物
Suibing
Foreign origin food
