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臺灣期刊論文索引

摘要

本篇出處 中國飲食文化 3:2 2007[民96] 頁73-104
篇名 略論中國古代食用菌的開發與食用
作者 王賽時
中文摘要   食用菌是指可供人類食用的、能形成大型子實體或菌核的真菌的總稱,中國古代稱其爲菌、蕈、菇、耳、芝。對於食用菌的開發歷史和飲食情況,中國古代文獻給予了詳實的記述,留下了豐富的資料,這些歷史記錄到今天仍然深有價值。本文通過歷史文獻的整理,梳理中國古代食用菌的的開發脈絡,或許對現代食界仍有意義。
英文摘要   Edible fungi is the general name for large fungi which can be consumed by humans: In pre-modern China they were referred to by the names jun (mushrooms) gu (shitake, straw and oyster mushrooms), er ('ear' fungi) and zhi (purple stalk fungi). Traditional Chinese textual sources provide abundant records about the history of the utilization of edible fungi and the circumstances of their consumption. This has left a rich body of sources, which retain their value in the present. This article examines the contours of the utilization of edible fungi in pre-modern China through a critical analysis of the historical records, which are still important for the modern culinary world.