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一、引言古代食物遗存的科技分析能为人类文化演进、先民生计方式、古代食品的加工和利用等提供丰富的信息。然而,由于有机物易降解,在考古发掘现场很难发现可见的古代食物遗存。我国新疆地区由于降水稀少,气候干燥,因此很多考古遗址中的食物遗存得以迅速干燥脱水并保存下来。利用植物微体化石分析新疆地区的古代食物遗存近年来取得了较大进展,例如龚一闻等人~①对新疆苏贝希遗址的面食和点心遗存的植物学来源和烹饪方式进行了分析,得到这些面条和点心是由黍制作,并且以煮或烤制
I. INTRODUCTION Scientific analysis of ancient food remains can provide abundant information for the evolution of human culture, pioneering ways of living and the processing and utilization of ancient food. However, due to the fact that organic matter is easily degraded, it is very difficult to find visible remains of ancient food at archaeological excavations. Due to scarce precipitation and dry climate in the Xinjiang region of our country, the remains of the food in many archeological sites can be rapidly dried, dehydrated and preserved. In recent years, great progress has been made in the analysis of ancient food relics in Xinjiang using plant microtitration fossils. For example, Gong et al. (1) analyzed the botanical origin and cooking methods of pasta and dim sum relics in the SuBei Xi site, and obtained these Noodles and snacks are made from millet and cooked or baked