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題 名 | 中國古代最早使用本草製麯釀酒之專著--麯本草=The Earliest Paper on Yeast Production Using Medicinal Herbs in Ancient China |
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作 者 | 劉昭民; | 書刊名 | 中華科技史學會學刊 |
卷 期 | 15 2010.12[民99.12] |
頁 次 | 頁27-30 |
分類號 | 413.94 |
關鍵詞 | 田錫; 麯本草; 麯; 藥酒; Tien-chi; Yeasts made from medicinal herbs; Yeast; Medicinal wine; |
語 文 | 中文(Chinese) |
中文摘要 | 中國古代先民很早就已經使用草藥製麯釀酒。到了北宋初期,使用本草製麯釀酒的技術更加進步,於是田錫乃將當時的14種製麯釀酒的方法收錄,並撰成〈麯本草〉一文,其中大多數為使用本草製麯釀酒的藥酒,並將每一種酒之配麯、製法、性質、功用、禁忌等都記載下來,反映了北宋時代製麯釀酒的技術已有相當高的水平。本文首先將介紹田錫的生平,再一一列出14種酒之名稱,並敘述其內容,可見這些使用草藥製麯、釀酒的方法對今人仍然甚有參考之價值。 |
英文摘要 | The ancient Chinese have paid much attention to research into culturing yeasts through the use of medicinal herbs. To this end Tien-Chi had written a paper –– Yeast Make From Medicinal Herbs in early Northern Song Dynasty, which explained the making, usage, effects and medical taboos of fourteen kinds of wine. Tien-Chi’s paper indicated the high level of technical knowledge of wine brewing in that time. This present article will make a brief introduction of Tien-Chi’s biography, then list fourteen kinds of wine in his paper and discuss the contents of his paper, in the hope of giving some contributions to the knowledge of medicinal wines of today. |
本系統中英文摘要資訊取自各篇刊載內容。