新疆地区古代面粉磨制技术发展探析

Investigation of the Milling Techniques of Flour in Ancient Xinjiang Region

本文梳理了新疆各地出土的古代面食及面粉加工工具遗存,将该地区先秦时期至唐代面粉磨制技术的发展过程分为萌芽、过渡、成熟三个阶段;通过对各类出土遗物的形态特征进行对比,分析了不同发展阶段的技术特点。进而以面食加工在新疆地区和内地之间的传播为视角,探讨了不同文化的相互借鉴与影响对社会发展的积极意义。

Based on the research of cultural relics like ancient flour food and flour processing tools that were unearthed in the Xinjiang region, this article divides the development of flour grinding technology from the pre-Qin era to Tang dynasty in this area into three stages;namely beginning stage, transitional stage and mature stage. The technological features of different stages are then analyzed by comparing the morphological characteristics of various kinds of remains.From a perspective of the spread of flour food processing between the Xinjiang region and inland China, this article further discusses the positive significance of the mutual influences of different cultures to the social development.