@article{oai:rekihaku.repo.nii.ac.jp:00000836,
 author = {五十川, 伸矢 and Isogawa, Shinya},
 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, 古辞書にあらわれた鍋釜関係の語彙や鋳物資料に付された銘文，絵画資料などを検討して，鍋釜の名称の歴史的な変遷や地方的な呼称名の存在などを推論する。
古辞書をみると，12世紀中葉～13世紀前葉ごろには，「釜」も「鍋」も「かなへ」と呼ぶ場合があった。「かなへ」は煮炊具の総称でもあり，個別の器を呼ぶ時にも使われたと推定できる。鎌倉時代の後半になると，「釜」は「かま」（羽釜），「鍋」は「なべ」（鍋Ａ）と読む原則が確立し，「かなへ」に「鼎」という字があてられはじめた。15世紀には，「釜」と「鍋」のほかに，「弦鍋」という名称が出現し，鍋Ｂが一般に広く普及したことを示す。また，「鑵子」や「煎盤」，「薬鑵」など，それまでの時代には明確でなかった器種の煮炊具も顕在化してきた。こうして成立した器種は，その後の伝統的な煮炊具の基本となったと考えられる。そのなかで，「かなへ」は，実用的な器種を指す名称ではなく，特殊な神器や古器などを呼ぶ名称になっていった。
鋳物資料の羽釜形のものは，三足の有無を問わず，中世以降銘文には「釜」という字があてられている。一方，鍋形のものにも，「釜」と表記されているものがあるが，その古いものは，「釜」と「鍋」という字がともに「かなへ」と呼ばれた時代の所産である。その後のものに関して，鍋釜の器名と形態について絵入り百科事典や鋳物師の型録などの絵画資料を検討すると，近畿地方を中心とする鍋釜地域では，鍋Ａは「鍋」と記されているが，それ以外の鍋地域では「釜」と記載されているところがあることが判明した。これは，中世の鍋Ａや鍋Ｃが地域によっては「釜」と呼ばれていた可能性を示すものではないかと考える。, The author examines the temporal change and spatial variations in the terms meaning pots and kettles in medieval Japan. To achieve the goal, old dictionaries, inscriptions on some cast-iron cooking vessels, as well as drawings were consulted. The old Japanese dictionaries only contained the vocabularies used in the Kinki District that was the political and cultural center of Japan in the late medieval period. During a time period between the middle twelfth and the beginning of the thirteenth centuries, the Chinese characters 鍋 and 釜 , which means pot and kettle respectively, were pronounced as “kanahe,” which now means a tripod cauldron. A unclear distinction between these two terms in the twelfth and thirteenth centuries is also evident in inscriptions on some cast iron vessels. Nearly all brimmed pots were referred to as “kettle 釜,” and some pots without brim that should be considered as a “pot” by the present-day terminology, were also labelled as “kettle.” At the end of the thirteenth century, the character 釜 meaning a brimmed pot, the one 鍋 meaning a pot without brim, and the one 鼎 came to be pronounced as kama, nabe, and kanahe, respectively, thereby these three were all distinguished.
In the fifteenth century, tsurunabe 弦鍋 [pot with two “ears” as handles] appeared in addition to the three mentioned above, and the tsurunabe became widely used. Moreover, the vessel forms that had not been historically well known, such as kuwansu 鑵子 , semban 煎盤 , and yakan 薬鑵 , became apparent. These various kinds of pots in the fifteenth century became prototypes of cooking vessels of later time periods, while the term kanahe came to mean a non-practical treasure or old-fashioned vessel.
Outside the Kinki District brimmed pots were not widely used in the medieval period. Therefore, the character 釜 that should ordinarily mean kettle remained locally to mean pots without brim. This is evident in illustrations of encyclopedias and catalogs in early modern period (after sixteenth century).},
 pages = {589--607},
 title = {中世の鍋釜 : 鋳鉄製煮炊用具の名称（[第2部] 中世食文化の諸相）},
 volume = {71},
 year = {1997},
 yomi = {イソガワ, シンヤ}
}