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　WANG Jia-hua.Science or Superstition: A Study on the Time of Making Distiller’s Yeast and Wine in Qi Min Yao Shu[J].SAMSON,2017,36(01):121-128.
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“科学”还是“迷信”：《齐民要术》作曲、酿酒时间论考()

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《中国农史》[ISSN:1000-4459/CN:32-1061/S]

Title:: Science or Superstition: A Study on the Time of Making Distiller’s Yeast and Wine in Qi Min Yao Shu

Author(s):: WANG Jia-hua; (Advanced Institute of Confucian Studies, Shandong University, Jinan 250100)

Keywords:: Qi Min Yao Shu; making of distiller’s yeast; brewing of wine; time

摘要:: 作为一部综合性农书，《齐民要术》比较详细地记载了当时各种酒曲及酒的制作方法与流程。在各工艺流程中，对“时间性”的强调又是一个重要体现，比如酒曲要在七月“寅日”制作、必须以“七天”为时间周期等；酒的酿造以春秋季为多，以正月初一、正月十五、正月晦日、二月二、三月三、四月八日、九月九、九月十九为开始制作的日期等。之所以如此，既有基于“科学性”的技术要求考虑，也有看似“迷信”的成分在里面。总体而言，这一“时间性”文化的产生，是与传统中国的农事活动、历法制度、节日体系、阴阳五行等紧密相关的。

Abstract:: As a comprehensive agricultural book, there are detailed records of the various distiller’s yeast and wine production methods and processes. In the all process, emphasis on the time is an important manifestation, such as the making of the distiller’s yeast must be seven days for the time period. The brewing of wine is mainly in spring and autumn， especially January 1，15， February 2， March 3， April 8th， September 9th in Lunar Calendar， etc. The reason based both on the scientific technical requirements and considering of the Superstition. In general， this is closely related to traditional Chinese agricultural activities， calendar system， holiday system， Yin-yang and Five Elements.

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备注/Memo:: [收稿日期] 2016-11-19
[基金项目] “山东大学青年学者未来计划”项目资助
[作者简介] 王加华（1978- ），男，山东大学儒学高等研究院教授，主要从事农业史、乡村社会史及曲艺民俗研究。

更新日期/Last Update: 2018-10-27