明代的鹽業

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題名:	明代的鹽業
作者:	姜道章
貢獻者:	地理系
關鍵詞:	明代鹽鹽業歷史地理重建
日期:	2000-05
上傳時間:	2011-01-26 10:56:12 (UTC+8)
摘要:	明代的鹽源分布很廣，但是百分之八十的食鹽產於沿海。鹽源有五：海水、鹽湖、鹽井、鹽岩及鹹土。生產方法以煮法與日晒爲主；煮法簡單，因而廣泛採用。政府利用五種方法控制鹽業，這五種方法是開中法、引法、綱法、戶口食鹽法及票法。食鹽通常經由自然商道運銷各地。食鹽的生產與運銷是種半官方的產業，極受各級行政區劃的影響，食鹽的運銷與行政階層結構密切平行。 Ming China's sources of salt were widespread: 80% of the salt produced, however, came from the seacoast. There were five sources of salt: seawater, salt lakes, brine wells, saline rock, and salty earth. Boiling and solar evaporation were the major production methods. The simplicity of the boiling method favored its wide use. The industry was characterized by state control through, successively five different systems: the kaizhong system, the yin system, the gang system, and the hukou shiyan system. Salt was usually shipped along natural trade routes. As a quasi-government business, administration of the salt trade was influenced greatly by the structure of civil administration, and salt distribution paralleled closely the administrative hierarchy.
關聯:	私立中國文化大學地理研究報告 13期 P.33-50
顯示於類別:	[地理學系] 學報-華岡地理學報

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