{"created":"2023-05-15T14:45:56.696849+00:00","id":835,"links":{},"metadata":{"_buckets":{"deposit":"50eb9351-61e9-4840-89ba-7fa974202139"},"_deposit":{"created_by":3,"id":"835","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"835"},"status":"published"},"_oai":{"id":"oai:rekihaku.repo.nii.ac.jp:00000835","sets":["21:102"]},"author_link":["2375","2376"],"control_number":"835","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"588","bibliographicPageStart":"531","bibliographicVolumeNumber":"71","bibliographic_titles":[{"bibliographic_title":"国立歴史民俗博物館研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the National Museum of Japanese History","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本稿は，考古資料から食文化の諸相をより豊かに復元していくための基礎的作業として，平安時代の文献史料にみえるいくつかの食膳具と考古資料との対応関係を追究することにした。検討結果の主な内容は，以下の通りである。\nまず「瓷器」については，10世紀後半以前は「青瓷」を指すことが明らかになり，その実体は基本的に国産の鉛釉陶器と推察される。「白瓷」についても国産の灰釉陶器を指すものと考えるべきだが，灰釉陶器の生産の終焉後は灰釉陶器の系譜を引く無釉の陶器や，白磁を指す場合もあると判断された。\n次に「茶椀」については，唐代において茶を飲むのに愛用されたのが陶磁器であり，そこから日本でも輸入陶磁器一般を「茶碗」と呼ぶことになったものとみられる。また，『延喜民部省式』に「茶椀」なる器種名を設定されたのは，それが中国陶磁模倣の器種であったことが要因となっていることも明らかとなった。\n「葉椀」「葉皿」は，国産の施釉陶器に当てる見解が出されていたが，柏などの葉で作られた食器類であったと考えるのがふさわしい。よって，葉椀と瓷器（施釉陶器）は別物であり，施釉陶器の用途も葉椀にみられる祭祀具に限定する必要はない。\n語義未詳の食器名として知られる「様器」に関しては，基本的に考古資料でいうところの白色土器であるという結論が導かれた。様器の語の由来については，１つの仮説として薄様などの紙を載せて使う器であった可能性を提示した。そして，そのような使用が主に行われる肴や菓子を盛る器の意味であったのが，その用途にしばしば用いられていた白色土器に実体として固定化することになったものと推察した。","subitem_description_type":"Abstract"},{"subitem_description":"The purpose of this paper is to identify archaeological types of ancient and medieval pottery as the names of various food vessels mentioned in written sources. This will be an important contribution to understanding food-eating culture of ancient and medieval Japan as this enables cooperation between historians and archaeologists.\nBefore the late tenth century, the term shiki 瓷器 [literally, porcelains] meant aoshi 青瓷 [lit. blue porcelain], which was probably a lead-glazed wares produced in Japan. A shirashi 白瓷 [lit. white porcelain] , on the other hand, should indicate ash-glazed wares produced in Japan. After the domestic production of the ash-glazed wares ended, however, I would consider that the term came to mean unglazed wares originated from the ash-glazed wares and, in rare cases, Chinese white porcelain.\nImported porcelains came to be called chawan 茶碗 [lit. tea cups] probably because people in Tang China commonly used porcelain cups to drink tea. Moreover, the term chawan was listed in the Engi-Mimbusho Shiki [Rules and Codes of the Ministry of Internal Affairs] as an adaptation of Chinese porcelains.\nI argue that a kubote 葉椀 [lit. leaf bowl] and hirate 葉皿 [lit. leaf dish] probably meant vessels made of leaves of oak or other trees, although some archaeologists considered them as porcelains. It is important to distinguish the kubote and hirate from shiki because the kubote and hirate were strictly used for ritual and ceremonial purposes, while the shiki were used daily.\nAs to the term yōki [impossible to translate] whose nature has been a subject of conjecture, I would consider it the same as what archaeologists call “white pottery.” The term yo may have originated from a practice that thin usuyō paper was placed on yōki to serve foods. It is probably that, at first, the term yōki only meant vessels on which snacks and cakes were placed for serving. As time passed, however, the white pottery that was mainly used for this purpose came to be called yōki.","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"[共同研究] 中世食文化の基礎的研究","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"[Collective Research] Multi-disciplinary Approaches to Food-eating Culture in Medieval Japan","subitem_heading_language":"en"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15024/00000818","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立歴史民俗博物館","subitem_publisher_language":"ja"}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"第71集 収録論文 タイトルリスト"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.rekihaku.ac.jp/outline/publication/ronbun/ronbun3/index.html#no71","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00377607","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-7400","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, 照彦","creatorNameLang":"ja"},{"creatorName":"タカハシ, テルヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Teruhiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-04-01"}],"displaytype":"detail","filename":"kenkyuhokoku_071_20.pdf","filesize":[{"value":"4.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenkyuhokoku_071_20.pdf","url":"https://rekihaku.repo.nii.ac.jp/record/835/files/kenkyuhokoku_071_20.pdf"},"version_id":"4899bb7e-6a83-492c-9a00-bd02357ce28b"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"「瓷器」「茶椀」「葉椀」「様器」考 : 文献にみえる平安時代の食器名を巡って（[第2部] 中世食文化の諸相）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「瓷器」「茶椀」「葉椀」「様器」考 : 文献にみえる平安時代の食器名を巡って（[第2部] 中世食文化の諸相）","subitem_title_language":"ja"},{"subitem_title":"Considerations of the Terms for Food Vessels in Heian Period Japan : What Were Shiki, Chawan, Kubote, and Yōki?（Part 2 : Various Aspects of Food-Eating Culture in Medieval Japan）","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["102"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-04-01"},"publish_date":"2016-04-01","publish_status":"0","recid":"835","relation_version_is_last":true,"title":["「瓷器」「茶椀」「葉椀」「様器」考 : 文献にみえる平安時代の食器名を巡って（[第2部] 中世食文化の諸相）"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-24T04:09:51.788733+00:00"}