@article{oai:sakuranoseibo.repo.nii.ac.jp:00000109,
 author = {津田, 和加子 and ツダ, ワカコ and Tsuda, Wakako},
 issue = {43},
 journal = {桜の聖母短期大学紀要, Bulletin of Sakura no Seibo Junior College},
 month = {Mar},
 note = {pdf, 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.},
 pages = {129--140},
 title = {江戸期堀切家の婚礼献立の変遷},
 year = {2019}
}