摘要
中国地方志的修纂历史悠久且自成体系,在共8000余种现存方志中,台湾方志有49种。由于方志详于一方之历史与现状,因此从系统的台湾方志中研究食用、药用真菌较之勾稽笔记、文集等零星史料更有利于获得较为系统的面貌。有清一代台湾方志中记有茯苓、茯神、菰、桕菰、菻荼菰、玉荪菰、金针、木耳、蕈、山芝草等与大型真菌有关之名目,以及误以为与茯苓同类的土茯苓。结合本草学著作等典籍以及现代真菌学知识,这些名目的原型得到了鉴定和推测。此外,清代台湾方志中食、药用真菌种类记录之少与现实台湾大型真菌种类之富有天壤差别,令人深思自然科学为何未能在近代中国兴起。
There is a long history of rigorously compiling local chronicles in China. Among 8000 Chinese local chronicles and the number of the local chronicles of Taiwan is 49. Since local chronicles make detailed description of local history and status quo more thoroughly, it＇ s better to study the materials systematically about maerofungi from the local chronicles of Taiwan than from literary sketches or individual collections. In the local chronicles of Taiwan in Qing dynasty, there are records of Fu-Ling, Fu-Shen, Gu, Jiu-Gu, Lin-Tu-Gu, Yu- Sun-Gu, Jin-Zhen, Mu-Er, Ruan, Xun, Shan-Zhi-Cao, as well as Tu-Fu-Ling which was mistaken for Fu- Ling alike. The entities of these creatures are identified and speculated through reference to the herbal works and modem mycology. Moreover, the great difference in the amount of macrofungi between local chronicles of Taiwan in Qing dynasty and current state also makes us ponder over why natural science didn＇ t flourish in modem China.
出处
《扬州大学烹饪学报》
2012年第1期40-45,49,共7页
Cuisine Journal of Yangzhou University
关键词
大型真菌
台湾地区
方志
清代
烹饪原料
macrofungi
Taiwan
local chronicle
Qing dynasty
cooking material
