頁籤選單縮合
題 名 | 從鴨蛋到雞蛋--近代中國城市的禽蛋消費=Flocking from Duck Eggs to Chicken Eggs: Shifts in Dietary Habits in Urban China, 1644~1949 |
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作 者 | 張寧; | 書刊名 | 新史學 |
卷 期 | 34:1 2023.03[民112.03] |
頁 次 | 頁47-94 |
分類號 | 463.133 |
關鍵詞 | 飲食史; 動物性食物資源; 鹹蛋; 皮蛋; 蛋品工業; 營養學; Chinese dietary habits; Animal-source foods; Xiandan; Pidan; Egg processing industry; Nutritional science; |
語 文 | 中文(Chinese) |
中文摘要 | 有關中國飲食史的研究,過去多著重於飲饌內容的分析,對食物本身 著墨較少,特別對「動物性食物資源」,如魚、肉、蛋、奶、蜂蜜等 與營養密切相關的食材,較少獨立討論。即便論及,也多從生產面著 眼,罕見對消費面的分析。本文因此另闢蹊徑,以禽蛋為例,並將時 間拉長,從明清之際,綜觀至民國時期,探討它們在城市消費中的變 化。本文主張動物性食物容易腐敗,保存不易,加工技術的突破遂成 為消費增加的決定性因素。就禽蛋而言,在近代有兩個明顯的高峰。 首先,鹹蛋、皮蛋加工技術的成熟,使得鴨蛋在清代脫穎而出;到了 民國時期,又因冷藏技術與西方營養學的介入,合力推動雞蛋優於鴨 蛋的概念,最後終於讓城市居民轉向以雞蛋為主的飲食抉擇。 |
英文摘要 | This article examines the urban consumption of poultry eggs from the Qing dynasty (1644-1911) to the Republican era (1912-1949). It argues that preservation techniques and nutritional knowledge played a vital role in enabling the consumption of perishable animal-source foods like poultry eggs. This article demonstrates two significant expansions in egg consumption. In the early Qing dynasty, maturity in the production techniques of xiandan (salted eggs) and pidan (eggs preserved in lime water) led to the emergence of the duck egg as a nationwide commodity and a common delicacy on dining tables. During the Republican era, the rise of the egg processing industry and the introduction of nutritional science into China led to the recognition that chicken eggs—not duck eggs—were a valuable protein source, second only to milk. This shift in perspective altered the egg consumption landscape significantly. The confluence of these two forces led Chinese dietary habits to gradually transition from a distinctive local taste to a more global one, a phenomenon particularly visible in urban China. |
本系統中英文摘要資訊取自各篇刊載內容。