{"created":"2023-05-15T14:45:56.779769+00:00","id":837,"links":{},"metadata":{"_buckets":{"deposit":"0ad51ac1-cea5-42a8-89cb-c4b1026b9503"},"_deposit":{"created_by":3,"id":"837","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"837"},"status":"published"},"_oai":{"id":"oai:rekihaku.repo.nii.ac.jp:00000837","sets":["21:102"]},"author_link":["2379","2380"],"control_number":"837","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"666","bibliographicPageStart":"609","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":"中世の食文化を特徴づける鍋と釜は，一般に東日本の鍋，西日本の釜という地域性が指摘されている。しかし出土する土製煮炊具をみれば，中世前期の東日本では鍋がみられず，西日本でも釜が全てであったわけではない。出土する数は少ないが，主体はおそらく鉄製品だったのでろう。それではあらためて，各地でみられる中世の土製煮炊具は，中世社会においてどのような役割を果たしていたのでろうか。小論は，定量分析と使用痕跡の検討などにより，この問題を考えたものである。\nその結果，定量分析からは，鉄鍋の産地であった河内をはじめとする各地で，中世を通じた土釜・土鍋の量と擂鉢の量の連動が明かとなり，個体分析では，土釜・土鍋と鉄鍋の法量が基本的に対応する点，鍔の有無が機能に反映されない点，内面の残滓が古代と比べて少ない点，脚付き煮炊具が広い地域でみられる点などを抽出することができた。\nこれらはいずれも，鉄製品が存在してなお，土釜・土鍋が日常品として使われていたことを示すものと考えられ，具体的には，土製煮炊具は高価な鉄釜の代用品として，主に「茄でる」・「蒸す」などの「湯沸かし」に使われたと推測されるのである。\n中世前期にみられる東国と西国の違いは，おそらくこの調理法に由来するものと思われ，さらに15世紀以降にみられる全国的な土鍋・土釜の出土は，それ以外の土器・陶磁器と，その生産構造まで巻き込んだ，汎日本的な食文化の変化に関わるものと考えられるのである。\nさらにこのような主たる用途の共通性と別に，土鍋・土釜はそれぞれの形態的な特徴などにより，独自の地域性を形成していた。これは，食文化という点で，おそらく当時の生活の違いをもっとも反映した地域性と言うことができるが，中世社会に対するその意義は，単に食文化にとどまらない可能性ももってきている。今後の課題とされよう。","subitem_description_type":"Abstract"},{"subitem_description":"This paper approaches to the role of earthenware cooking vessels in the food-eating culture of medieval Japan before the use of iron cooking vessels was very much in vogue. Generally speaking, methods of cooking were characterized by the use of pots at hearths in eastern Japan and of kettles placed on furnaces in western Japan. In the early medieval time, however, earthenwares cooking vessels were not used in eastern Japan; iron counterparts were probably widely adopted. The use of earthenware kettles in western Japan was not universal, either. For these reasons, it is necessary to investigate the context of the adoption of earthenware cooking vessels.\nEven in Kawachi (present-day central Osaka) which was one of the centers of iron pot production, it has become apparent that earthenware cooking vessels was an essential part of the food-eating culture because of the following observations. The presumed number of such earthenware cooking vessels per residence was more or less proportional to the size and nature of the residence; earthenware cooking vessels were used at any residences. In most parts of Japan, including Kawachi, the presence of earthenware cooking vessels was closely correlated with earthenware mortars that were an important part of daily life in medieval Japan; earthenware cooking vessels were as important as the mortars.\nAs to the relationship between iron cooking vessels, especially pots, and earthenware cooking vessels, my quantitative investigation shows that the internal dimensions of the iron pots and of earthenware pots and kettles were more or less the same. For this reason, I suspect that earthenware cooking vessels could substitute the iron kettles because iron kettles were more expensive than iron pots. Their presumed function of the earthenware cooking vessels was for heating up water, and boiling and steaming foods, based on the observation that charred organic materials rarely remain inside the earthenware cooking vessels, and the presence or absence of their brim was not a matter of function. These observations suggest that the aforementioned difference between eastern and western Japan in the early medieval stage may be a result of the difference in cooking methods.\nIn the late medieval stage, earthenware cooking vessels came to be commonly adopted. In addition to this, all the aspects of food vessels, such as the quantities of production and in the assemblages of different types and functions of vessels, changed in this stage. These indicate that the late medieval stage was an important epoch in the history of food eating cultre in Japan. Although the scope of my study is limited to earthenware cooking vessels, it is still a good contribution to understanding the kinds of changes that took place in the food eating culture.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"一部非公開情報あり","subitem_description_type":"Other"}]},"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":"10.15024/00000820","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":"鋤柄, 俊夫","creatorNameLang":"ja"},{"creatorName":"スキガラ, トシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sukigara, Toshio","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_22.pdf","filesize":[{"value":"3.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenkyuhokoku_071_22.pdf","url":"https://rekihaku.repo.nii.ac.jp/record/837/files/kenkyuhokoku_071_22.pdf"},"version_id":"e08e5f5c-2573-4a2c-9440-c75076a4041f"}]},"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":"土製煮炊具にみる中世食文化の特質（[第2部] 中世食文化の諸相）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"土製煮炊具にみる中世食文化の特質（[第2部] 中世食文化の諸相）","subitem_title_language":"ja"},{"subitem_title":"Aspects of Food-Eating Culture in Medieval Japan from the Standpoint of Earthenware Cooking Vessels（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":"837","relation_version_is_last":true,"title":["土製煮炊具にみる中世食文化の特質（[第2部] 中世食文化の諸相）"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-24T04:14:02.055804+00:00"}