The restructuring of the Spanish salted fish market

This article discusses how cultural, technological and social factors contribute to the restructuring of the Spanish salted fish market and production systems. The analytical principles used are institutional, evolutionary socio-economic theories on spatial, technological and social change. A major focus of the analysis is the use of production chain theory to analyze the Spanish salted fish market. The main issue is whether Spain, as a traditional salted fish consumer market, is more influenced by technology and supplier strategies than by cultural aspects and consumer traditions. The strategies of Icelandic salted fish suppliers, better preservation systems and new salting methods seem to have influenced the restructuring of the Spanish salted fish market more than cultural factors. Nevertheless, without the Spanish tradition of salted fish, the new light salted fillets and desalted products most likely would not have been accepted by consumers. In addition, the Icelandic influence proves the strength of national Icelandic production systems.     

西汉早期出土金缕和丝缕玉衣部分玉料材质及其加工工艺特征管窥

广州西汉南越王墓和徐州狮子山汉墓是我国汉代最重要和出土玉器数量最多的两个王侯级墓地,两墓出土的丝缕和金缕玉衣是当时南方和中原汉王朝最重要的墓葬玉器之一。通过上手观察、显微镜拍照并利用环境扫描电镜和漫反射红外光谱、拉曼光谱技术对广州南越王墓及徐州狮子山汉墓出土玉衣部分玉片的质材和加工工艺进行了观察测试和对比分析。结果显示,两地玉衣的玉料均主要为透闪石质,从现存玉衣颜色及玉质结构上看,徐州狮子山汉墓出土玉衣玉料来源单一且玉质明显好于南越王墓,南越王墓玉料具有多来源的特征,玉衣中的“假玉”可能来自粤西。从南越王墓玉衣片部分切割痕迹判断,南越王墓所使用的切割工具可能接近当时的最高水平,也可能存在中原交换来源的玉材,无法排除南越王墓玉衣全部或部分在当地制作的可能;南越王墓和徐州狮子山汉墓出土玉衣加工工艺特征明显不同,显示两地玉衣系由不同 “玉作”体系加工完成,汉代可能存在多个不同的玉作体系,工艺水平参差不齐。     

甘肃酒泉西沟村魏晋墓铜甑釜残留物的脂质分析

残留物分析可为器物用途提供直接证据。铜甗是古代重要的炊具之一,其用途在文献上有较多记载,但残留物分析甚少。甘肃酒泉西沟村魏晋墓M5出土铜甑釜(分体甗)下半部分的釜内存有一些白色膏状残留物,为了解其生物来源和该器物的功能,本工作利用红外光谱、脂质分析及单体脂肪酸稳定碳同位素等方法进行了综合分析。结果表明,这些白色膏状残留物应为反刍动物油脂,推测是蒸制铜甑中的牛肉或羊肉时渗流下来而成,这为该釜甑组合作为炊蒸器用于加工肉食提供了有力证据。鉴于墓M5具有浓郁的游牧文化风格,而铜甗是典型的中原汉人炊具,这也反映了魏晋时期当地汉人与北方游牧民族在饮食文化方面的交流与融合。