{"created":"2023-05-15T14:45:56.820843+00:00","id":838,"links":{},"metadata":{"_buckets":{"deposit":"bd6f0cc6-75d7-4e5e-a7b3-7cf9d468273b"},"_deposit":{"created_by":3,"id":"838","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"838"},"status":"published"},"_oai":{"id":"oai:rekihaku.repo.nii.ac.jp:00000838","sets":["21:102"]},"author_link":["2381","2382"],"control_number":"838","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"691","bibliographicPageStart":"667","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":"本稿は日本における伝承的な加熱装置と煮炊器具について，その概略を紹介しようとするものである。加熱装置として炉と竈を，煮炊器具として鍋と釜を，取りあつかっている。\n当初の目的は，これを基に東アジア・東南アジア諸地域でのありようを比較しようとするものであったが，そこまでは至らなかった。これまでに見聞したこれらの地域の様相は，いずれ改めて比較研究として取りまとめるつもりである。\n日本における伝承的な加熱装置ならびに煮炊器具は，昨今の急激な生活変容にともない，もはや実見することができなくなっている。したがって，これらについて知識をえようとすると，過去の調査記録に頼らざるおえないが，残念ながらこうした目的での利用に値するものが十分記録されているというわけではない，\nここでは，各地の民俗研究者が共同執筆して地域別にまとめた明玄書房の「火の民俗」「住い習俗」シリーズを主たる材料にして，そこから読みとれるものを拾い出す試みをおこなった。これには，どのような手続きによればこの種の資料を生かすことができるか，という実験的な意識があったが，その成果は，必ずしも十分なものにはならなかったかもしれない。","subitem_description_type":"Abstract"},{"subitem_description":"This paper is an introduction to domestic heating facilities in premodern Japan. The two major types are a hearth or iron and a furnace or kamado. Since very few surviving examples of premodern heating facilities exist now, it is useful to rely on ethnographies, most notably the Hi no Minzoku [Folklore of Fire in Japan] (six vols.) and the Sumai Shūzoku [Living Style in Houses in Japan] (six vols.).\nThe heating facilities basically carry two functions, either to heat up and cook foods or to warm a residential space. Although these two are not mutually exclusive, either one of the two is more emphasized. While a single fire place carry out both of the functions in some areas, multiple-number of fire places may be adopted to carry out different functions. The primary function of kamado and kama [in the Ryukyu Island] is cooking. Iron and jiru [in-house fire place in the Ryukyu Island] are used for both warming a residential space and cooking.\nIn the Japanese archipelago, some correlation exists between climate and the type of heating facilities adopted. While fire places primarily used for cooking are distributed in the warm Ryukyu Island, those for warming residential spaces are in the cooler eastern Japan. Kamado are distributed in regions between the Ryukyu Island and eastern Japan. In these intermediate regions, both kamado and irori are adopted, and the former is used primarily for cooking, and the latter for warming. Outside the Japanese archipelago, however, selection of heating facilities and cooking vessels are influenced not only by natural environments but also mode of living.","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":"10.15024/00000821","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":"朝岡, 康二","creatorNameLang":"ja"},{"creatorName":"アサオカ, コウジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Asaoka, Koji","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_23.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenkyuhokoku_071_23.pdf","url":"https://rekihaku.repo.nii.ac.jp/record/838/files/kenkyuhokoku_071_23.pdf"},"version_id":"f16e6e92-034f-498b-9a36-19436ceaa7e7"}]},"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":"煮炊器具と火の管理技術 : 炉の形式と鍋釜を中心に（[第2部] 中世食文化の諸相）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"煮炊器具と火の管理技術 : 炉の形式と鍋釜を中心に（[第2部] 中世食文化の諸相）","subitem_title_language":"ja"},{"subitem_title":"Fire Place in Premodern Japan（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":"838","relation_version_is_last":true,"title":["煮炊器具と火の管理技術 : 炉の形式と鍋釜を中心に（[第2部] 中世食文化の諸相）"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-24T04:16:03.187702+00:00"}