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古人类先祖以食酸蚁、酸果补充延续生命之需要,其酸在自然环境中自行生成。随着炎黄五帝教民稼穑、化被草木、开天辟地、泽及万方,华夏先民始以谷物酿醋。一方水土养一方人。山西,中华文明的发祥地之一,黄河汾水孕育,太行、吕梁两山护佑,地处黄土高原边缘,多山地丘陵,杂粮丰富,水呈碱性,以谷物面食为主。南桔北枳,东辣西酸,独特的自然地理环境、水文气候条件、出土物产与生存需要等造就了山西人的酿醋特长与食醋偏好。作为黄河农耕文化中最为重要部分之一的山西老陈醋,其文化内涵最深、文化影响力最广、文化历史最长。
Ancient human ancestors to eat acid ants, sour fruit to extend the needs of life, its acid generated in the natural environment. With the emperor Huangdi teach people Jia, change is vegetation, earth, Ze and Wanfang, Huaxia ancestors began to grain vinegar. Water and soil on the one side. Shanxi, one of the cradles of Chinese civilization, the Yellow River Fenshu pregnant, Taihang, Luliang two mountain care, is located on the edge of the Loess Plateau, mountainous hills, rich grains, water alkaline, mainly cereal pasta. Nantong North Trifoliate, East spicy acid, a unique natural geographical environment, hydrological and climatic conditions, unearthed property and survival needs of the Shanxi brewing vinegar expertise and vinegar preferences. As one of the most important part of the Yellow River farming culture, Shanxi Vinegar has the deepest cultural connotation, the most extensive cultural influence and the longest cultural history.