摘要
本文通过对石峁遗址皇城台出土的16件陶器进行分析,在器物内壁残留物中发现了酒类遗存。酿酒发酵方法可能包括利用谷物发芽和制曲两种技术。主要原料成分包括黍、小麦族、大米、百合、栝楼根、姜科植物、芡实和野豌豆。陶瓮可能用于酿酒,鬶、盉为盛酒器和温酒器,杯用于饮酒。这一结果首次揭示了新石器时代晚期黄土高原酒的生产和消费情况,也显示了在早期城市化进程中,宴饮在社会分化和区域互动等方面扮演的重要角色。
Alcoholic beverages were used in ancient rituals and feasting,often to embody elite status and power,to mark communal activities,or simply for everyday consumption.Scholars have traditionally interpreted pitchers,a common pottery vessel type in late Neolithic China,as specialized alcohol serving vessels.However,little scientific analyses have been carried out to examine the actual function of these vessels from the middle Yellow River region.In this study,by analyzing microfossil residues on ten pitchers,two cups,three lids,and one urn from the Shimao site,one of the earliest urban centers in late Neolithic north China,we recovered remains of alcoholic beverages,which were brewed by using the malting method and the qu starter.The main ingredients include millet,Triticeae,rice,lily,snake gourd root,Zingiberaceae root(ginger or turmeric),fox nut and beans.The results show that the urn was a fermentation vessel;pitchers may have been used for heating and serving the fermented beverages;and the cups might have been used for drinking.These new results not only reveal for the first time the production and consumption of alcoholic beverages in the late Neolithic Loess Plateau,but also highlight the relationship among feasting activities,social hierarchies,and interregional interactions in the process of early urbanization in this region.
出处
《考古与文物》
CSSCI
北大核心
2022年第2期146-154,共9页
Archaeology and Cultural Relics
基金
斯坦福考古中心Min Kwaan中国考古项目基金的支持。
关键词
石峁遗址
谷芽酒
曲酒
黍
陶鬶/盉
Cereal-sprouting alcohol
Qu starter alcohol
Broomcorn millet
Rice
Gui/He pitcher
