考古视野下的古代上海

出版时间：2011-12  出版社：上海古籍出版社  作者：陈杰  页数：68  译者：陈振  

内容概要

　　该书以上海的考古发现为主线，用文物资料诠释上海古代文明史，突出上海一以贯之的文化脉络，再现了上海古代先民社会生活的各个方面。该书既符合上海史研究的需要，也与目前正在发展中的、把考古成果转化为公众可以接受的文化知识的"公众考古学"的宗旨相符。
　　现推出英文本，精选八十余幅插图，将传统文献、地下文献与文物遗存相结合，展示于读者眼前。作为"上海国际交流系列丛书"之一种，相信本书是中外读者了解古代上海文明起源与发展的一本图文并茂的小册子。

书籍目录

Ancient Shanghai in an Archaeological Perspective
History,the Memory of a City(Preface)
The Beginning of Civilization
Thc Peak of Pre—historical Civilizations
The Era of Culture Blending
Wu and Yue Kingdoms，
The Prosperity of Shanghai as a Town
Shanghai in the South，
Epilogue：Western influence in China

章节摘录

版权页：插图：people had more choices: they could boil the food in a pot. Fuand Ding found in Yangtze delta are typical ucensils of this kindwhich directly use the heat from fire to cook food.In the late period of Songze civilization, a new coc）ker, Yanwas invented, once again changing people's cooking style. Takethe Yan found in Jinshanfen Site in Qingpu district, Shanghai forexample. It is identical co a Ding, except having a ring on theinterior to place the grate. It has a hole on the waist to ensurewater being continuously added into the oven. Basecl on theshape of Ding, makers of Yan made minor changes and crafted itinto a cooker particularly aclapted to steam food.The invention of Yan changeci people's way of using fire.It uses the steam from boiling water to cook food, utilizing thetransfer of heat from the boiling water, it representeci the people'sunderstanding of the new form of energy. Beloved by gourmets,food cooked through steaming preserves the nutrition and taste of foods. Steaming is a unique traditional way of cooking in China and still an important way of healthy cooking nowadays.

编辑推荐

《考古视野下的古代上海(英文版)》是上海国际交流系列丛书之一。