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2012年,读了任桂全先生“蒸榖为饭、釀饭为酒”的文章后,我提出了“汉代绍兴釀酒工艺已经十分成熟”的观点。这不仅仅对绍兴釀酒成熟兴盛的历史年代有了提前一千多年的说法,也对重视和关注绍兴酒文化史学工作者提供了学术研究和探讨的新思路、新方法、新观点。由此,笔者亦有兴趣重读了王充《论衡校汪》现代版本,有了新的认识和感受。
In 2012, after reading Mr. Ren Guiquan’s article “Steamed Rice for Rice and Rice for Wine”, I put forward the idea that “the Han Dynasty Shaoxing winemaking process is already quite mature”. This not only gives a thousand years in advance of the historical era of the flourishing brewing of Shaoxing, but also provides new ideas, new methods and new ideas for academic research and discussion on the workers who value and pay attention to the cultural history of Shaoxing wine. As a result, the author is also interested in rereading Wang Chong’s “Wang Heng on School” modern version, with a new understanding and feelings.