CAJ | 학술논문

隋唐时期延续了魏晋时期的民族大融合,在不同民族、不同地域间不断交往的背景下,水利建设和农业生产技术得以发展,饮食的生产生活也有所改变,其中黄河下游地区主食开始由以粟为主向以小麦为主转变最为明显.同时,食品加工技术与饮食工具的改进,为促进黄河下游地区饮食文化的发展奠定了基础.
수당시기연속료위진시기적민족대융합,재불동민족、불동지역간불단교왕적배경하,수리건설화농업생산기술득이발전,음식적생산생활야유소개변,기중황하하유지구주식개시유이속위주향이소맥위주전변최위명현.동시,식품가공기술여음식공구적개진,위촉진황하하유지구음식문화적발전전정료기출.
The Sui and Tang Dynasties continued the national unification process of the Wei and Jin Dynasties . The communication between different regions and ethnic groups contributed to the development of water conser -vancy and agriculture ,which in turn led to the change of culinary cultures .In the lower reaches of the Yellow river,the most noticeable change was the shift of staple food from millet to wheat .The improvement of food process technology and tools paved the way for the culinary culture development of this region .