@article{oai:rekihaku.repo.nii.ac.jp:00002359,
 author = {宇野, 隆夫 and Uno, Takao},
 journal = {国立歴史民俗博物館研究報告, Bulletin of the National Museum of Japanese History},
 month = {Mar},
 note = {application/pdf, 中世的食器様式は，焼物・木・漆・鉄のように多様な素材を使用し，東アジア規模から１国規模以下までの様々な生産流通システムを経た製品から成り立っている。本稿は中世の人々がこの多様な種類・器種の食器にどのような意味を込めて使用したかを考えようとするものである。そのために食器を型式と計量という二つの方法によって分析し，その結果と出土遺跡の性質との関わりに着目した。
型式については，貯蔵・調理・食膳の各用途を通じて，写しの体系の中にあるものと，ないものとに二大別した。写しの頂点にあるものは中国製陶磁器が代表的なものであり，日本製施釉陶器の多くと無釉陶器・土器・瓦器・木漆器の一部に写しの現象が存在する。これに対して基本的に写しの体系に加わらないか脱却傾向にあるものは，日本製土器・瓦器・無釉陶器・木漆器の多くである。これら写すか写さないかについては，種類・器種毎に明確な決まりがあったと考え得る。また年代的には，中世前期には写さない在り方が主流であり，中世後期には種類を越えた写しの現象が増加する。
この大別を基礎とした計量と遺跡の性格との対比の結果から，他を写さず釉薬や漆をかけない土器・瓦器・陶器・木器類は宗教・儀礼的な意味を込めて使用したものであると考えた。その源流は王朝国家期の平安京中枢部における食器使用法にある。これに対して写しの体系にあるものは，品質の上下を問題とする身分制的な使用であると評価した。この使用法の源流も古代にあるが，武家が主導して復活させたと考えた。漆器は，この両分野にまたがり，かつ日常の食器の主役である。土器・瓦器の鍋・釜の多くは鉄製鍋・釜を写すが，構成比率が著しく低い場合が多く，土器食膳具と一連の使用法であったと推察した。
中世的食器様式の多様性は，雑多な品々の寄せ集めの結果ではなく，様々な意味を与えて使い分けた結果であり，その様式構造の変化は社会構造の変化を的確に反映するものであったと考える。, The food vessels used in medieval Japan (middle twelfth to middle sixteenth century) include not only ceramics but also wooden, lacquer, and iron wares, each of which were produced and exchanged under different scales of economy, from East Asia wide to a province wide. The author argues that various meanings and functions were attached to these various types of food vessels, and that temporal and spatial differences in the assemblage of food vessels to some extent reflect changes in social structure. In order to approach the meaning and function of individual food vessels, the author has applied both typological and quantitative analyses, the resultsof which are then compared with the nature of archaeological sites where discovered.
The food vessels may be classified three functional categories, namely for storage, cooking, and serving. The vessels in each category are further divided into two calsses; 1) those copied or adapted from other vessel types, most notably a porcelain imported from China, and 2) those in uniquely their own forms. Most of the Japanese glazed stonewares and some of non-glazed stonewares, earthenwares, and lacquered wooden wares fall in class 1, while most of the Japanese earthenwares, non-glazed stonewares, and lacquered wooden vessels fall in class 2. The results of these typological classifications are then subjected to qualitative analyses; i.e. which type of food vessels comprises what portion of the entire pottery assemblage at a site.
Results of the quantitative analyses show that those in class 2 that were not glazed or lacquered comprise more than 90% at many sites from northern Kyushu to northeastern tip of the mainland Japan, although the ratios vary from one site to another depending on the nature and function of a site. Moreover, these vessels that were presumably used for serving purpose do not retain evidence of use and were discarded in large numbers at once. It is likely that they were only used at one-time special occasion, such as religious ceremony. It is accordingly possible to suspect that the class 2 food serving vessels were used for ritual purpose, and this practice probably originated from the imperial palace in Kyoto in the ninth century or later. Lack of glaze and non-adaptation of other forms probably symbolize the concept of purity.
On the other hand, the use of the class 1 food vessels was probably a reflection of the social status of people who used them. The class 1 vessels in the form of other high quality porcelains, some of which were glazed, probably had visual impact. Whether food vessels used daily were high or low quality depended on the status of the user. Although a similar correlation between the functional types of pottery and the social status of users once existed in ancient Japan (eighth and ninth centuries), the author assumes that people of the samurai class adopted a practice of symbolizing the social status by the use of pottery in medieval Japan.
Lacquer wares were used not only ritual purpose, as in class 2, but also for daily purpose, and therefore played the major role in serving in medieval Japan. Although pottery pan and cauldrons were adaptation from iron counterparts, they were a part of the class 2 vessels because they comprised a very small portion of the entire food vessel assemblages.},
 pages = {377--430},
 title = {中世食器様式の意味するもの : 計量分析による使用法の復元（[第2部] 中世食文化の諸相）},
 volume = {71},
 year = {1997},
 yomi = {ウノ, タカオ}
}