煎饼这种食品到底是谁发明的？

伊麦酒长

	食品这东西要说清楚是谁发明的可能也挺难的，比如这面条，有说是意大利人发明的，有人说是中国人，也可能大家想到一块儿去了各自独立发明的也说不定。 前些天在深圳的超市里发现了“煎饼”，本来想买来尝尝这种久违了的食品，可是发现包装上赫然写着“大清煎饼”、“满族人的面包”。这和我印象中的煎饼起源不一样啊，我是在东北长大的，东北人也吃煎饼，但我当初都是听人说这来源于山东人，特别是那种“煎饼卷大葱”的吃法简直成了山东人所特有的标志了。还有一种有名的食品——鸡蛋煎饼果子，印象中是天津人或者北京人的发明。可现在怎么煎饼成满族人的专利了，还“大清”煎饼，看着就不舒服，就更别说吃了，所以干脆不买了。 找到了，就是这个： [此贴子已经被作者于2005-11-18 17:07:33编辑过]

使君子

	QUOTE: 以下是引用北姑在2005-11-21 12:50:00的发言： 日本卡通片”中華一番”說，是”鎮魂饅頭”耶。 晕啊，北姑你是陪你的孩子一起看吧…… 其实早在《中华一番》之前，1994年左右的时候，就有《伙头智多星》，非常夸张的品食场面耶~~~

使君子

	QUOTE: 以下是引用伊麦酒长在2005-11-19 11:49:00的发言： QUOTE: 以下是引用北姑在2005-11-19 10:44:53的发言： 現在廣東的酒家也有薄撐此一食品，即是薄薄的煎餅耶，不知道是否從北方傳入的呢？ 是印度甩饼吧？这是印度人的发明。一般是要加水果的，我比较喜欢榴莲甩饼，虽然真正的榴莲我从来都不吃。 不是。 “薄撑”（Bog Tsang）跟北方煎饼、西方pizza，印度飞饼，做法都不同，是广州佛山这边的独特做法。

云梦山春日泽

	饼是胡人发明并且带到唐的 煎饼...估计是汉人觉得饼冷掉了 就煎一煎加热 所以成了煎饼吧..恩恩

scorping

	煎饼是由第一个吃煎饼的人发明的。

北姑

	以下是引用伊麦酒长在2005-11-21 12:21:02的发言： 据说诸葛亮还发明了馒头呢。 日本卡通片”中華一番”說，是”鎮魂饅頭”耶。

伊麦酒长

	以下是引用山谷散人在2005-11-20 0:04:25的发言： 把某种食品说是由某一个人发明的，是在可笑！！ 据说诸葛亮还发明了馒头呢。

山谷散人

	以下是引用伊麦酒长在2005-11-18 17:12:52的发言： ZT 煎饼的发明 ———诸葛亮对家乡的贡献 有人认为诸葛亮生于临沂，未为家乡做出贡献而写诗讥讽： 生在琅蚜郡 累死在西川 赤面愧故土 常持羽扇煽 其实这是误解，临沂人的主食煎饼就是诸葛亮发明的。诸葛亮辅佐刘备之初，兵微将寡，常被曹兵追杀，一次被围在沂河、湅河之间， 锅灶尽失，而将士饥饿困乏，又不能造饭，诸葛亮便让伙夫以水和玉 米面为浆，将金（铜罗）置火上，用木棍将米浆摊平，煎出香喷喷的薄饼，将士食后士气大振，杀出重围，当地人也习得此法做食，但铜罗昂贵，且易开裂，人们便以铁成罗状的煎饼烙。从此煎饼在沂蒙大地上流传至恩至今…… 煎饼外交 赤壁大战前，诸葛亮来到东吴，孙权设宴款待，周瑜做陪，席面上南北大菜齐备，足显东吴富足，开宴时周输将江东的特色菜归置在孙权的面前，以示固守江东之意，孙权也会意的笑望诸葛亮，诸葛亮命从人取来煎饼，将其余菜肴卷入而食，周瑜大惊：“先生欲席卷天下乎叩诸葛亮笑答：“江东独存”。孙权也取一张煎饼卷入除川菜以外的菜肴而食，并与诸葛亮会心的哈哈大笑。自此，双方联合大败曹兵。武则天的谏臣徐有功（临沂人）至赤壁时曾做诗一首： 滚滚长江虽天堑 怎挡百万虎狼兵 若非煎饼合吴蜀 大下早已归曹公 煎饼传秘令 赤壁大战后，天下三分，孙权因刘备借荆州不还极为恼火，便派诸葛瑾去讨要，刘备和诸葛亮碍于情面，不得不答应，便修书给关羽，让诸葛理带着去见关羽，并嘱陪同人员，见面时送煎饼和糯米粥给关 羽，以示慰劳，关羽收到后便明白了这是“兼并荆州”的意思，所以 关羽才逐回诸葛理，将荆州正式归入西蜀的版图。为此，东吴人皆归 罪于关羽，关羽也因此走麦城，并为东吴大将吕蒙所杀，所以在关羽 的故乡山西运城有：“煎饼成全诸葛亮，却害关羽走麦城”的说法， 而身为明朝太子太保的临沂人王憬却不以为然并写诗为煎饼正名： 人食煎饼皆福寿 何以但独害关公 英雄最忌骄袊气 应防吴下有阿蒙 把某种食品说是由某一个人发明的，是在可笑！！

北姑

	http://www.taipei-fortuna.com.tw/news_show.php?id=34 全台首推港式薄餅「薄撑」隆重上市 以港式飲茶聞名台港的富都大飯店龍騰閣，由擁有多年港式點心料理經驗的港籍主廚梁北源全台首次推出港式薄餅「薄撑」及「蘿蔔蝦球湯」、「雷沙湯圓」、「上湯小籠包」四道新式點心，讓喜愛飲茶的饕客們，不用出國也能體驗多樣道地的港式點心。 「薄撑」售價NT$100元 薄撐是廣東話的發音，即港式點心中的薄餅，有鹹甜兩種口味。鹹口味主要食材為韮菜，連同麵粉、蝦米、火腿、香菜等加水混合後煎熟，富嚼勁不油膩。甜口味則將麵粉加水及少許糖混合後煎熟，撒上花生粉、糖及白芝麻，增加其甜味及香味。全台首推港式點心「薄撑」，想品嚐只在富都大飯店。 「蘿蔔蝦球湯」售價NT$100元 港式蘿蔔糕切成條狀與蝦球、大白菜、蝦米、香菇一起燉煮而成，蘿蔔糕煮過後，呈現出鬆軟口感，湯頭清爽甘甜。 「雷沙湯圓」售價NT$100元 以濃純黑芝麻為餡料製作而成的手工湯圓，放入水中煮熟後，裹上香濃花生粉，大小剛好一口品嚐，濃純的黑芝麻與花生粉緩緩在唇齒間與湯圓皮結合，散發出濃、純、香、Q的好口感。 「上湯小籠包」每籠8個，售價NT$150元 將雞肉、後腿肉、火腿等食材熬煮後放入吉利丁置於冰箱冷藏製成上湯，再與後腿肉、蝦仁、香菇等材料做成小籠包的內餡。皮薄料實在的小籠包，一口咬下，甘甜的湯汁滿溢齒頰，內餡鮮美不油膩，可與紅醋搭配食用。 富都大飯店龍騰閣供餐時間：週一至週五11:30~14:30及17:30~22:00；週六及週日中午提前至10:30營業。歡迎各位喜愛飲茶的舊雨新知一同感受道地港式料理。訂位請洽：(02)2563-1111轉8213、8215、8229 相關圖片:

伊麦酒长

	我说的那种煎饼原料主要是面，很大张的，所以吃起来是没有什么味道的，要卷些东西来吃，不过和吃烤鸭、京酱肉丝时的薄饼还不太一样。

伊麦酒长

	以下是引用北姑在2005-11-19 10:44:53的发言： 現在廣東的酒家也有薄撐此一食品，即是薄薄的煎餅耶，不知道是否從北方傳入的呢？ 是印度甩饼吧？这是印度人的发明。一般是要加水果的，我比较喜欢榴莲甩饼，虽然真正的榴莲我从来都不吃。

北姑

	披薩肯定是源自西方的耶，連蕃茄也是從西方引入中土的耶。 不過披薩中的海鮮餡料食法就可能是從中國引入的耶。

北姑

	現在廣東的酒家也有薄撐此一食品，即是薄薄的煎餅耶，不知道是否從北方傳入的呢？

伊麦酒长

	北姑实在是见多识广啊，从煎饼说到了披萨，不过也难怪，南方人基本上对煎饼是没什么概念的，这种面食的知名度还不如馒头。不过说到披萨倒是有个有趣的说法——问：这外国人的馅饼和中国的馅饼有什么区别？回答：外国馅饼的馅是在面的外边，中国馅饼的馅是包在面里面。 [此贴子已经被作者于2005-11-18 18:43:58编辑过]

北姑

	以下是引用季人在2005-11-18 17:42:53的发言： 上海的葱油大饼什么来历我不知道，但伊麦酒长网友所说的煎饼跟pizza显然没什么关系，从照片上就能看出来实在相差太远了。 那就是那些煎餅跟披薩沒有關係耶。

季人

	关于pizza和马可波罗的故事只是个笑话，或者传说而已： 老早就知道PIZZA，说是马可波罗兄弟回意大利以后觉（读音“角”）着说书挣钱不爽利，就掂记着要开个中国小饭馆，做什么吃的好呢？恩，元大都那个京东肉饼挺不赖，回回让俺吃个肚儿圆，就是它吧。 七搞八搞，面粉里头兑点水，揉吧揉吧，这面饼是做得了，可这玩意儿看着跟俺们意大利的面包也没（“磨”）啥子区别嘛！怎么能把肉啊啥的整到饼里哩。。。。。。马可波罗琢磨了半天，怎么弄都不象，眼瞅着日头就偏了西，他自己也烦啦——咳，干脆，把料往饼上一撂完了！于是他把手头的什么洋葱啊，肉片啊，西红柿啊，起司啊，举到饼的上空一阵狂洒，然后呼地一家伙就把饼推进了烤箱。（注意，还不是微波炉）呵呵，据说再打开烤箱的时候，天下第一张叫做PIZZA的饼就诞生乐。

季人

	以下是引用北姑在2005-11-18 17:19:28的发言： 上海的蔥油大餅就是意大利披薩的其中一種演變耶。 臘腸也是清朝時期從西洋香腸演變出來的耶。 馬可孛羅從中土傳回熱那亞的，應該是意大利粉耶，是從中國麵條演變出來的耶。 上海的葱油大饼什么来历我不知道，但伊麦酒长网友所说的煎饼跟pizza显然没什么关系，从照片上就能看出来实在相差太远了。

北姑

	http://www.geocities.com/Heartland/Flats/5353/pizza/history.html The History of Pizza Like living things, pizza has evolved into its current form very gradually. It bears the mark of many ancient cultures centered around the Mediterranean sea. If you're looking for a simplified review of the history of pizza, try the outline below. If you want more detail, try the longer review that follows this outline. Ancient Greeks ate a flat, baked bread with assorted toppings called plankuntos. This flatbread may have been a derivative of something Babylonians ate in earlier centuries. While originally thought to be poisonous, Spaniards who had been to Mexico and Peru introduced the tomato to Italy in the 16th century. The original mozzarella cheese was made from the milk of Indian water buffalo in the 7th century. It was introduced to Italy in the 18th century. The world's first true pizzeria may have been "Antica Pizzeria Port'Alba" which opened in 1830 and is still in business today at Via Port'Alba 18 in Naples. Italian and Greek peasants ate earlier forms of pizza for several centuries before it became a hit among aristocracy. In 1889, a Neapolitan named Rafaele Esposito prepared pizza for King Umberto I and Queen Margherita, who apparently loved it. An Italian immigrant named Gennaro Lombardi opened the first U.S. pizzeria in 1895 in New York City. Pizza is now consumed all over the world, though travelers are often amazed by how different cultures have adapted pizza to their own preferences. The History of Pizza In Detail It's kind of silly to talk about anyone "inventing" pizza. Pizza has undergone a very slow process of evolution over the centuries, but it is quite certainly the cultures of the Mediterranean that deserve credit for creating it. Historical records suggest that people in ancient Egypt, Greece and Rome all ate things that are very similar to our modern pizza crust. Ancient Egyptians had a custom of celebrating the Pharaoh's birthday with a flat bread seasoned with herbs, and Herodotus, a Greek historian described Babylonian recipes that are very similar to contemporary pizza crust. The word pizza may be a derivative of the Latin word picea, a word which the Romans used to describe the blackening of bread in an oven. PREDECESSORS OF PIZZA IN THE MIDDLE AGES Pizza most clearly took the form that we are now familiar with in pre-Renaissance Naples, a large city in central Italy. Poor peasants used their limited ingredients (wheat flour, olive oil, lard, cheese and natural herbs) to make a seasoned, flat bread garnished with cheese. Mozzarella cheese was one benefit of an invasion from Asian peoples, who brought the water buffalo to Italy. Today, the best mozzarella cheese is still made from water buffalo milk. The word pizza, as it is currently spelled, also emerged some time in the Middle Ages. It was used to describe both sweet and salty pies that were becoming increasingly popular among Italian aristocracy. THE FEARED AMERICAN TOMATO Europeans returning from Peru and Mexico brought with them what was originally thought to be a very poisonous fruit: the tomato. Precisely how they decided that the tomato was actually edible is unclear, but as Southern Europeans overcame their suspicions, the tomato became enormously popular. Today, of course, the tomato is a crucial component of Mediterranean cuisine, and is still used in most pizza recipes. NAPLES BECOMES THE PIZZA CAPITOL OF THE WORLD Naples gradually assumed its reputation as having the finest pizza in Italy throughout the 17th and 18th centuries. In the 19th century, pizza became a popular fast food. Before pizzerias became very popular, however, street vendors (typically young boys) walked around the city with small tin stoves on their heads, calling out to attract customers. While undoubtedly uncomfortable for these 19th-century delivery boys, this street-vending method made pizza ever-more popular, and paved the way for the opening of the world's first pizzeria. The world's first true pizzeria, "Antica Pizzeria Port'Alba", opened in 1830 and is still in business today at Via Port'Alba 18 in Naples. Pizzerias in this era usually included a large brick oven, a marble counter where the crust was prepared, and a shelf lined with ingredients. Contemporary Neapolitan pizzerias are prepared in the same way they were 100 years ago. The large brick ovens make the pizzerias uncomfortably hot in every season except winter, but the unique flavor of these brick-oven pizzas is unmatched. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer's eyes. Some writers have considered the pizza an invention of the man who is responsible for making it an international phenomenon (but the fact that this man worked in a pizzeria makes it difficult to call him the father of pizza!). In 1889, Rafaele Esposito of the Pizzeria di Pietro e Basta Cosi (now called Pizzeria Brandi) baked pizza especially for the visit of King Umberto I and Queen Margherita. To make the pizza a little more patriotic-looking, Esposito used red tomato sauce, white mozzarella cheese and green basil leaves as toppings. Queen Margherita loved the pizza, and what eventually became Pizza Margherita has since become an international standard. Pizzeria Brandi, now more than 200 years old, still proudly displays a royal thank-you note signed by Galli Camillo, "head of the table of the royal household", dated June 1889. Neapolitan pizza is still widely regarded as the best in the world, probably because of the fresh ingredients available to Neapolitan pizzerias: herbs, garlic, and tomatoes grown in the rich volcanic ash of Vesuvius, and fresh mozzarella from water buffalo milk. Today, the Associazione Verace Pizza Napoletana (the Association of True Neapolitan Pizza) maintains strict member guidelines for ingredients, dough, and cooking. This elite organization maintains that pizza dough must be made only with flour, natural yeast or brewers yeast, salt and water. Dough must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand. Also, only wood-burning, bell-shaped brick ovens are permitted in pizzerias that belong to this organization. The pizza must be cooked on the surface of the oven (often made of volcanic stone), and not in any pan or container, with oven temperatures reaching at least 400-430?C (750-800?F). These ovens often have to heat up for hours before the first pizza is cooked.

北姑

	上海的蔥油大餅就是意大利披薩的其中一種演變耶。 臘腸也是清朝時期從西洋香腸演變出來的耶。 馬可孛羅從中土傳回熱那亞的，應該是意大利粉耶，是從中國麵條演變出來的耶。

北姑

	以下是引用季人在2005-11-18 17:04:31的发言： pizza恐怕是马可波罗时代从中国传过去的哦。 似乎不是耶： http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm History & Legends of Pizza Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The world pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck." The pizza could have been invented by the Phoenicians, the Greeks, or The Romans or anyone, in fact, who learned the secret of mixing flour with water and heating it on a hot stone. In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food. 6th Century B.C. At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates. 3rd Century B.C. Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones." 1st Century B.C. In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread: "Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed." 1st Century A.D. Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!" 79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo. 16th Century. 1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza. 17th Century. By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli." 18th Century. Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests. 19th Century. 1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world. In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk. Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. 20th Century. 1905 - Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City at 53 1/2 Spring Street. Lombardo is now known as America's "Patriaca dela Pizza." It wasn't until the early 1930s that he added tables and chairs and sold spaghetti as well. 1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno. 1945 - With the stationing of American soldiers in Italy during World War II (1941-1945) came a growing appreciation of pizza. When the soldiers returned from war, they brought with them a taste for pizza. 1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced in Worcester, Massachusetts by Frank A. Fiorello. 1950s - It wasn't until the 1950s that Americans really started noticing pizza. Celebrities of Italian origin, such as Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore" set America singing and eating pizzas. 1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food. SOURCES: Culinaria - The United States, A Culinary Discovery, by Randi Danforth, Peter Feierabend, and Gary Chassman, published by Konemann Publishing, 1998. Goldberg's Pizza Book, by Larry Goldberg, published by Random House, 1971. Let Eat - The History of Pizza, by Mani Niall, http://wwwpastrywiz.com/letseat/pizzza.htm, an internet web site. Virgil's Aeneid, translated by John Dryden, published by Penguin Classics, 1997. The Complete Book of Pizza, by Louise Love, published by Sassafras Press, 1980. The History of Pizza, http://www.ghgcorp.com/coyej/, an internet web site. The History of the Pizza Margherita, http://www.caboto.com/pizza.htm, an internet web site. The Food Chronology, by James Trager, published by Henry Holt and Company, 1995. The Pizza Express Cookbook, by peter Boizot, published by Elm Tree Books, 1976. The Roman Cookery Book, a critical translation of The Art of Cooking by Apicius, translated by Barbara Flower and Elizabeth rosenbaum, published by Harrap, 1958. The Wonderful World of Pizzas, Quiches, and Savory Pies, by Anna Ceresa Callen, published by Crown Publishers, Inc., 1981.