作為食物的小麥－近年來中國早期小麥的考古發現及其重要意義

Wheat as a Staple Food: Recent Archaeological Discoveries about Wheat in Early China, and Their Significance

陳星燦(Xing-Can Chen)

《中國飲食文化》 4卷2期 (2008/07) Pp. 1-17

https://doi.org/10.30152/JCDC.200807.0001

摘要

考古發現證明，自商代早期以來，粟、小麥和水稻已經成爲中國中原地區的主要經濟作物。最近的研究表明，小麥栽培的歷史在中國最少可追溯到西元前3000-2500多年前的馬家窯文化時期，中原和山東半島的小麥栽培也可追溯到西元前2500-2000年前的龍山時代。本文綜述了中國早期小麥的最新考古發現，進而指出中國小麥自西亞傳播而來的道路日漸明晰，浮選法的廣泛應用和田野考古工作的深入開展，可望在不久的將來填補「小麥之路」上的發現缺環。

關鍵字

中國 ； 小麥 ； 起源 ； 考古發現

並列摘要

Archaeological discoveries have demonstrated that millet, wheat and rice had already become the major economic crops of the Central Plains region of China from the early Shang period onward. The most recent research shows that the history of wheat cultivation in China can be traced back at least to the Majiayao Culture period around 3000-2500 BCE. Wheat cultivation in the Central Plains and in the Shandong peninsula can be traced back to the Longshan period of 2500-2000 BCE. The present paper presents an overview of recent archaeological discoveries of wheat in early China, and goes on to point out that the route by which wheat arrived in China from Western Asia has become increasingly clear. Widespread implementation of the flotation technique and advances and developments in archaeological work in the field have meant there is hope that in the not too distant future that we will be able to fill in the missing links in delineating the 'wheat road.'

並列關鍵字

China ； wheat ； origin ； archaeological finds

參考文獻

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