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題 名 | 清代食鹽的生產及其變遷=Salt Production and Its Change in Qing Times |
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作 者 | 姜道章; | 書刊名 | 華岡地理學報 |
卷 期 | 16 民92.06 |
頁 次 | 頁1-23 |
分類號 | 463.2 |
關鍵詞 | 清代; 食鹽; 火煎法; 日曬法; 海鹽; 井鹽; 地理變遷; |
語 文 | 中文(Chinese) |
中文摘要 | 清代鹽產分布很廣,但是沿場所產的食,佔全國總產量的百分之八十。食鹽的原購來源有六:水、湖、鹽井、鹽岩、石膏礦、及鹹土。主要生產方法為火煎和日曬。火煎方法簡單容易,廣泛採用。由於大多數鹽燃料缺乏,最終大多數鹽場改用日曬,取代火煎。與其他地區比較,華北自祭條件較好,夜有利食鹽的生產。清代食鹽產量的增加,與人口的增加平行。食鹽產量的地理變遷,反映區域間人口成長的差異。 |
英文摘要 | Qing China’s salt supply was widely dispersed, although more than four-fifths of the salt produced came form the seacoast. There were six sources of salt: seawater, salt lakes, brine wells, saline rock, gypsum mines and salty earth. Boiling and solar evaporation were the major production methods. The simplicity of the boiling method favored its wide use. Nevertheless, the solar evaporation eventually took the place of the boiling method, as fuels became scarcer in most salt-producing areas. A better natural resource base stimulated the production of salt along the North China seacoast to a greater extent than elsewhere in the nation. The increasing trend of salt production paralleled China’s population growth. Geographical changes in salt production also reflected regional differences in the growth. |
本系統中英文摘要資訊取自各篇刊載內容。