晋唐时期吐鲁番地区所见粟黍作物考辨及加工研究——以出土文书与植物遗存为中心

A Study on the Processing of Foxtail Millet and Broomcorn Millet in Turpan during the Jin and Tang Dynasties——Based on Unearthed Documents and Plant Remains

本文通过对吐鲁番文书中粟和黍相关名词的考证,结合出土植物遗存研究,确认了“粟细米”和“细米”应为粟和黍加工后的精米,并进一步探讨了晋唐时期吐鲁番地区的粟黍加工情况。研究表明,吐鲁番居民栽培的黍穄以粳性为主,使用杵臼和碓来加工粟和黍,脱壳后糙米的得米率为60%左右,而精米得米率约为90%。由于晋唐时期吐鲁番人多地少,因此当地居民主要还是以糙米为食,很少食用口感更好、但浪费严重的精米。

A textual study combined with archaeobotanical research has concluded that the words su ximi粟细米and mi ximi[广禾]细米mentioned in Turpan documents both refer to jingmi精米,a type of grain that is obtained by milling different types of millet.This paper also further discusses the processing of millet in the Turpan region from the Jin to the Tang dynasties.The research results suggest that the inhabitants of Turpan mainly cultivated non-glutinous types of millet,and that they used pestles,grinding rollers and treadle-operated tilting hammers to process grain.The raw millet they cultivated could produce 60% brown rice by hulling the grain;which could then produce 90% milled rice after being milled.Due to the large population and dearth of farm land in Turpan at the time,the local people were accustomed to eating hulled millet instead of milled grain because it tasted better,though it wasted more.