英文摘要 |
The origins of the Ming dynasty fashion for consuming pufferfish can be traced back to the Song dynasty, when Su Shi 蘇軾 and Mei Yaochen 梅堯臣 referred to the taste of pufferfish as something”to die for.” By the Ming dynasty, people were not only eating pufferfish, but had also begun to catalogue all the alternative names for this delicacy, while inspecting and surveying the regions it inhabited and its seasons, improving techniques for catching it, specifying the order in which it should be cooked, and categorizing antidotes for its poison, all of which fostered a unique pufferfish culture. Due to the fact that pufferfish are found primarily in river estuaries, in China, the region south of the Yangtze River developed a particularly vibrant pufferfish culture, so much so that there was a saying, ”The folks of Wu fight not over wealth, but over being the first [to taste the pufferfish.]” Dining on pufferfish became a ritual for banquet guests, who vied with each other to secure a taste of the most highly-prized part of all, the Xi Shi ru 西施乳 (literally, the bosom of Xi Shi, the famous beauty of ancient China, and here referring to the white, creamy, fatty substance found in the abdomen). The craze for pufferfish thus gave rise to specialist cooks and eateries. However, from the mid-Ming onwards, intellectuals began to denounce this obsession with eating pufferfish. Ordinary people, too, began to reassess this phenomenon from a moral perspective, to such an extent that some came to view it as a symbol for endangering the nation. Images associated with the pufferfish in the Ming dynasty included: vice, in the sense that it brings out the moaning and childish temperament in a person; cult, in that it encourages a cult following; disarray, in that it throws personal lives into disarray and turns the country into a shambles. |