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アイテム
江戸期堀切家の婚礼献立の変遷
https://doi.org/10.24796/00000103
https://doi.org/10.24796/0000010373ef20c1-acd3-4e71-8198-f35f3835cca2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
No43-13.pdf (462.6 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2019-03-28 | |||||
| タイトル | ||||||
| タイトル | 江戸期堀切家の婚礼献立の変遷 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Transition of Wedding Banquet Menus of the Horikiris from the Edo Period | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Honzen | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | wedding | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Edo period | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | food culture | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | menu | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| ID登録 | ||||||
| ID登録 | 10.24796/00000103 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
津田, 和加子
× 津田, 和加子× Tsuda, Wakako |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Japanese cuisine is designed around what is called “honzen ryori”. In the Edo period, the table setting at a wedding ceremony was based on “honzen”. The author discovered the changes in wedding menus from the Edo period by studying what is served at Horikiri Family, which is located in Fukushima city, Iizaka town. Menu A （1796）: At Horikiri’s 10th generation menu the first dishes were three kinds of soup. In the 11th and 12th generation menus C and E these three kinds of soup were still served. In the B menu （1819） and D menu （1828） there are only two kinds of soup. It is from this time that menus which distinguished the status of guests appeared at Horikiris. Generally speaking the order of what was served was the “zenbu”（rice, soup and some side dishes ） followed by the “shuen”（ drinking party）. From the Meiji Period a reversal of the order of dishes served in the menu changed and “shuen” was served first followed by fewer dishes in the “zenbu”. This can be seen clearly in the Horikiri’s menus from that period. | |||||
| 書誌情報 |
ja : 桜の聖母短期大学紀要 en : Bulletin of Sakura no Seibo Junior College 号 43, p. 129-140, 発行日 2019-03-31 |
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| 出版者 | ||||||
| 出版者 | 桜の聖母短期大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0386－8168 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN10531157 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | ||||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
