蜀酒与烧酒

蜀酒早在先秦就已产生,以后历代多有发展,不少酒品名闻海内.约中晚唐之际,川东川西地区出现了烧酒.约在宋初,四川出现了蒸酒,独步天下.本文还对李时珍所说烧酒自元代始有的成说进行了考辨,对中国烧酒起源问题进行了探索.     

Frankie and His Wine Club

In a newly-opened wine shop in Beijing, the manager was recommending to me a new fype of wine and said, ＂Frankie Favors this one.＂ Who was Frankie？ Did the manager assert that all wine connoisseurs should know about Frankie？     

Exhibition Showcases Tea and Wine Culture

During his state visit to France and Belgium this year, Chinese President Xi v Jinping stressed the importance of cultural origins and ties. In his speech delivered at the College of Europe, Xi took Chinese tea and Western wine as examples, noting that ＂Chinese tea＇s conservativness and restrainedness and European wine＇s vibrancy and warmth represents two different ways in enjoying life and interpreting the world.＂     

元日"屠苏"考

古有元日饮屠苏酒之风俗。梁宗懔《荆楚岁时记》云：“正月一日……长幼悉正衣冠，以次拜贺。进椒柏酒，饮桃汤，进屠苏酒。”其俗至宋时犹存，王安石《元日》诗“爆竹声中一岁除，春风送暖入屠苏”、陆游《除夜雪》诗“半盏屠苏犹未举，灯前小草写桃符”，皆咏其俗。屠苏酒是一种药酒。“屠苏”原为房屋之名，字本作“”。《广雅》：“，庵也。”《广韵》：“，草庵也。”《太平御览》卷一八一引汉服虔《通俗文》：“屋平曰。”后径写作“屠苏”。如《三国志·曹真传》裴松之注引《魏略》云：“(李胜)为尹，岁除，厅事前屠苏坏，令人更治之…     

唐宋时期丝绸之路上的饮酒文化

酒文化在陆上丝绸之路大致按照向南和向西两条路径传播,在酒文化传播的诸多构成要素中,尤以酒与酒具的交流呈现出中原与外域、边塞与内地不同文化之间的碰撞,构成了唐宋丝绸之路酒文化的基础。唐宋时期丝绸之路上的"果酒西传"唐宋时期酒的种类多种多样,按照《唐国史补》的说法,各个地区已经形成了各自的特色酒:"酒则有郢州之富水,乌程之若下,荥阳之土窟春,富平之石冻春,剑南之烧春,河东之乾和、蒲萄,岭南之灵溪、博罗,宜城之九酝,浔阳之湓水,京城之西市腔,虾蟆陵郎官清、阿婆清。又有三勒浆类酒。"     

夏代铜爵:中国青铜酒礼器之源

铜爵是中国青铜器中最具代表性的酒礼器，可以说是中国酒文化的代表，尤其是在商代，它是最典型、最常见和最基本的酒礼器，是当时等级、身份标志的青铜礼器组合的核心器（西周以后礼器组合的核心为铜鼎）。这一时期铜爵的这种特殊功能，来自于夏人已将铜爵作为特殊身份的标志。