宋代海產加工及其食用評價－以宋詩為討論依據

Seafood Processing and an Evaluation of the Consumption of Processed Seafoods during the Song Dynasty: Based on the Content of Song Poetry

陳清茂(Ching-Mao Chen)

《中國飲食文化》 8卷2期 (2012/10) Pp. 103-143

https://doi.org/10.30152/JCDC.201210.0004

摘要

宋代海洋飲食市場，在濱海產地價格低廉、長途運輸成本高昂、飲食市場消費需求等條件的影響下，利用鮓、醬、鯗、糟、漬等五類加工法，對盛產的海鮮進行加工，以滿足飲食市場的需求。興盛的海產加工業，既可調節各地四時的食用需求，又能擴大飲食市場的地域及經濟規模。從飲食文化的角度而言，海產加工技術因賦予海產獨特新風味，也豐富了當代海洋飲食文化的內涵。此外，可致送遠方的海產加工品，也成為撫慰遊子思念海鄉的良藥。

關鍵字

鮓 ； 醬 ； 鯗 ； 糟 ； 漬

並列摘要

The price of seafood is usually lower in coastal regions because transportation costs are minimal. To meet increasing demand from the market while reducing the sale price, five different methods of seafood processing were used, and all are mentioned in the poetry of the Song Dynasty. These are pickle fermentation (鮓), pickle salting (醬), dry salting (鯗), pickling with spices (糟), and brine salting(漬). In the Song, these common seafood processing techniques not only balanced supply and demand of seasonal foods from different places, but also expanded both the sources of food and the economic scale of interregional trade. From the viewpoint of dietary culture, seafood processing enriched the variety of modern seafoods since seafood processing adds unique flavor to various seafoods. Moreover, for those who traveling or residing in places far from home, receiving a box of processed seafood was regarded as a good antidote for homesickness.

並列關鍵字

pickle fermentation ； pickle salting ； dry salting ； pickling in spices ； brine salting

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