@article{oai:sakuranoseibo.repo.nii.ac.jp:00000185,
 author = {籏野, 梨恵子 and ハタノ, リエコ and 津田, 和加子 and ツダ, ワカコ and Hatano, Rieko and Tsuda, Wakako},
 issue = {45},
 journal = {桜の聖母短期大学紀要, Bulletin of Sakura no Seibo Junior College},
 month = {Mar},
 note = {pdf, 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.},
 pages = {11--20},
 title = {吉田屋源兵衛覚日記にみる婚礼献立},
 year = {2021}
}