明清时期辣椒在中国的传播及饮食文化影响

The Spread of Chili in China and Its Influence on Food Culture in Ming and Qing Dynasties

辣椒原产自秘鲁,15世纪末哥伦布于航海大发现中将其由南美洲传至欧洲,半世纪后经由海上贸易传入亚非沿海国家及商贸城镇,届时在世界范围内得到了广泛传播,为人们熟知。辣椒自明末传入我国,呈“满天星斗”状向内陆地区传播,经历了观赏—药用—食用三个认知阶段后,被我国民众逐渐容纳,在我国饮食结构中扮演着不可或缺的重要角色,形成了以“长江中上游”地区为主的食辣文化群,最终影响了以“川、湘”菜系为首的辣味菜肴。在“哥伦布物种大交流”的全球化背景下,美洲辣椒的引种、传播对我国本土饮食文化造成了严重的冲击,打破了我国的传统饮食结构,催生出独特的食辣文化,最终实现了我国辣椒从“客体”向“主体”的演变。

Originally from Peru,chili peppers spread from South America to Europe during the Columbus discoveries at the end of the 15th century,and were introduced to coastal countries and trading towns in Asia and Africa through maritime trade half a century later,when they were widely spread around the world and were well known.Chili pepper was introduced into China since the end of the Ming Dynasty,spread to inland areas in the shape of"starry sky",and was gradually accommodated by the Chinese people after experiencing the three cognitive stages of ornamental-medicinal and edible,playing an indispensable and important role in China's dietary structure,forming a spicy culture group dominated by the"middle and upper reaches of the Yangtze River"region,and finally influenced the spicy dishes led by"Sichuan and Xiang"cuisine.Under the background of globalization of"Columbus species exchange",the introduction and spread of American pepper has caused a serious impact on China's local food culture,breaking China's traditional dietary structure,giving birth to a unique spicy food culture,and finally realizing the evolution of China's pepper from"object"to"subject".