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本文讨论的烧酒是经过蒸馏、酒精在45度以上的高度白酒。中国的烧酒何时出现,这是一个学者久争不解的问题。有的学者可以通过一些文献证明烧酒早在中国唐代,甚至晋代就有了;也有的学者通过文献证明烧酒在宋代才有,更有的学者认为中国迟至元代才有烧酒生产,各有依据,但又各有漏洞,究其原因,就是学者的分析,主要是依据文献,单线条的,缺乏立体的研究。本文试图通过地上资料、地下资料和民俗事项结合起来分析,以揭示烧酒在中国宋代普及的事实。
The shochu discussed in this article is highly distilled white wine with alcohol above 45 degrees. When China’s shochu appeared, this is a long-standing problem for scholars. Some scholars can prove that some shochu has existed in China’s Tang Dynasty and even the Jin Dynasty through some documents. Some scholars have proved that shochu was only available in the Song Dynasty. Some scholars think that as late as the Yuan Dynasty in China, There are basis, but each has loopholes, the reason is that the scholar’s analysis, mainly based on the literature, a single line, the lack of three-dimensional research. This article attempts to analyze the ground materials, underground materials and folk customs to reveal the fact that shochu is popularized in Song Dynasty in China.