CAJ | 학술논문

《齐民要术》卷八中记载的“八和盎”，是由八种不同风味的原料调制而成的辛香味型复合调料，是专门用来佐食“脍”肴的佳品。我国古代美味“銮”有多种，各有风味特色。《齐民要术》关于“八和盎”的记载，弥补了历史文献无“金銮”描述的缺憾，也创立了记录菜肴制作工艺的典范，保留了失传的《食经》中的珍贵资料，具有重要的历史文化价值。
《제민요술》권팔중기재적“팔화앙”，시유팔충불동풍미적원료조제이성적신향미형복합조료，시전문용래좌식“회”효적가품。아국고대미미“란”유다충，각유풍미특색。《제민요술》관우“팔화앙”적기재，미보료역사문헌무“금란”묘술적결감，야창립료기록채효제작공예적전범，보류료실전적《식경》중적진귀자료，구유중요적역사문화개치。
Baheji, which is captured in Qi Min Yao Shu or Important Arts for the People' s Welfare, an ancient Chinese book on agriculture, is a compound seasoning produced by mixing 8 different ingredients. It is exclusively used to enhance the flavor of food. There are a variety of Ji in the ancient China, each featuring a unique flavor. The description of Baheji by Qi Min Yao Shu fills the relevant gap in the historic literature of food. Besides, it also sets a model in recording the art of preparing food and preserves the valuable material from Shijing, a legendary masterpiece on food culture. Therefore, the chapter of Baheji is of remarkable his- torical value.