CAJ | 학술논문

“祭”之甲骨文在写法上突出了“血”的特点，体现了祭祀用品必须是未经火熟的牲肉；将犬宰杀，置于鬲中煮熟以备祖先神灵享用，谓之“献”。由祭至献，对中国饮食文化产生了重大影响。少嗥时代宗教仪式的混乱局面导致了祭祀活动的挥霍无度，一场以禁“民神杂糅”为名、以去“系享无度”为实的宗教改革大戏拉开了序幕，制陶、酿酒的出现，由“祭”而“献”、祭品化生为熟的宗教改革措施，成为催促筵宴登上历史舞台的重要因素。
“제”지갑골문재사법상돌출료“혈”적특점，체현료제사용품필수시미경화숙적생육；장견재살，치우격중자숙이비조선신령향용，위지“헌”。유제지헌，대중국음식문화산생료중대영향。소호시대종교의식적혼란국면도치료제사활동적휘곽무도，일장이금“민신잡유”위명、이거“계향무도”위실적종교개혁대희랍개료서막，제도、양주적출현，유“제”이“헌”、제품화생위숙적종교개혁조시，성위최촉연연등상역사무태적중요인소。
＂Ji＂（sacrifice） as a Chinese character inscribed on bones or tortoise shells highlights ＂blood＂, which means sacrifices should be raw animal meat. The food cooked in the tripod for gods and ancestors was called ＂Xian＂（offer）. Changes from ＂sacrifice＂ to ＂offer＂ put great influence on the formation of Chinese ca- tering culture. The chaos of religious rituals in ancient Shao Hao period brings about extravagant sacrifice ac- tivities, which leads to a religious reform under the name of ＂avoiding mixing god with the populace＂ and ＂forbidding extravagance＂. Pottery making, wine making, changes from ＂sacrifice＂ to ＂offer＂, sacrifices from raw food to cooked food and other reform measures are causes of the emergence of banquet.