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醬

豆瓣酱

醬是帶黏性或糊狀的調味料、佐料或副食品，狹義的醬專指指材料經過發酵所產生者。蘸醬則是食用時把食物蘸進已調味的醬。一些醃漬食品也會以醬命名，如醬菜。

醬的原料有很多，如以肉類製成的肉醬（日语：肉醤）、魚露，以穀物製成的穀醬（日语：穀醤）等。

歷史

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醬在中國具有悠久歷史，《周禮》已提及醬，《論語》中也有提及孔子食用醬。[1]。 公元前40年前后的《急就篇》最早记载酱来自发酵的大豆和面粉[2]。王充《论衡》提到一月份是制造豆酱的最佳时间[3]。《齐民要术》卷八第七十有详细的作酱法[4]。

南宋以来，开门七件事“柴米油盐酱醋茶”[5]，酱居其一。

维基文库中的相关原始文献：齊民要術 卷第八 作酱等法

参考文献

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  1. ^ 《论语》：不得其酱不食
  2. ^ 李约瑟 《中国科学技术史》 第六卷第五分册， 第四十章 物化学技术 289页
  3. ^ 王充 《论衡》 卷二十三
  4. ^ 存档副本. [2015-07-18]. （原始内容存档于2021-02-27）. 
  5. ^ 南宋 吴自牧《梦粱录》；“人家不可缺者，柴米油盐酱醋茶”

參見

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延伸阅读

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[在维基数据编辑]

维基文库中的相关文本： 《欽定古今圖書集成·經濟彙編·食貨典·醬部》，出自陈梦雷《古今圖書集成》
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醬
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