考古視野下的古代上海

內(nèi)容概要

　　該書以上海的考古發(fā)現(xiàn)為主線，用文物資料詮釋上海古代文明史，突出上海一以貫之的文化脈絡(luò)，再現(xiàn)了上海古代先民社會生活的各個方面。該書既符合上海史研究的需要，也與目前正在發(fā)展中的、把考古成果轉(zhuǎn)化為公眾可以接受的文化知識的"公眾考古學(xué)"的宗旨相符。
　　現(xiàn)推出英文本，精選八十余幅插圖，將傳統(tǒng)文獻(xiàn)、地下文獻(xiàn)與文物遺存相結(jié)合，展示于讀者眼前。作為"上海國際交流系列叢書"之一種，相信本書是中外讀者了解古代上海文明起源與發(fā)展的一本圖文并茂的小冊子。

書籍目錄

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

章節(jié)摘錄

版權(quán)頁：插圖：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.

編輯推薦

《考古視野下的古代上海(英文版)》是上海國際交流系列叢書之一。

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