Item type |
紀要論文 / Departmental Bulletin Paper(1) |
公開日 |
2021-05-07 |
タイトル |
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タイトル |
吉田屋源兵衛覚日記にみる婚礼献立 |
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言語 |
ja |
タイトル |
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タイトル |
Characteristics of wedding menus in Yoshidaya Genbei’s Diary |
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言語 |
en |
言語 |
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言語 |
jpn |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
Honzen cuisine |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
Edo period |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
wedding menu |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
social rank |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
ray |
資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
ID登録 |
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ID登録 |
10.24796/0000000185 |
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ID登録タイプ |
JaLC |
著者 |
籏野, 梨恵子
津田, 和加子
Hatano, Rieko
Tsuda, Wakako
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抄録 |
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内容記述タイプ |
Abstract |
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内容記述 |
This paper considers the characteristics of wedding menus in the Hamadori region of Fukushima prefecture using Yoshidaya Genbei’s Diary. This diary contains five wedding menus from the late Edo period. For the wedding menu of the heir apparent, the names of the invited guests and the time and place of the banquet were recorded in detail. The number of dishes served and the ingredients used differed depending on the social rank of guests. There was also a banquet for children only, and from an early age there was an opportunity to learn the etiquette of meals. Numbers are attached to the soup that is served in the banquet section, and the remnants of Sankon’s righteousness can be seen. The ingredients used were flatfish and flounder because they are located near the sea. Rays were used in dishes for lower-ranking guests. There are different kind of rays, and local names such as “Rente” and “Karakai” were used. |
書誌情報 |
ja : 桜の聖母短期大学紀要
en : Bulletin of Sakura no Seibo Junior College
号 45,
p. 11-20,
発行日 2021-03-31
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出版者 |
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出版者 |
桜の聖母短期大学 |
ISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
0386-8168 |
書誌レコードID |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AN10531157 |
フォーマット |
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内容記述タイプ |
Other |
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内容記述 |
pdf |
著者版フラグ |
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出版タイプ |
VoR |
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出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |