椀盛の色彩分析
-
- 大谷 貴美子
- Faculty of Human Environment, Kyoto Prefectural University
-
- 饗庭 照美
- College of Human Ecology, Kyoto Koka Women's University
-
- 徳田 涼子
- Faculty of Human Environment, Kyoto Prefectural University
-
- 尾崎 彩子
- Faculty of Human Environment, Kyoto Prefectural University
-
- 南出 隆久
- Faculty of Human Environment, Kyoto Prefectural University
書誌事項
- タイトル別名
-
- Color Analysis of Wanmori, a Traditional Japanese Dish in the Tea Ceremony
- 椀盛の色彩分析--イメージアナライザーを利用して
- ワンモリ ノ シキサイ ブンセキ イメージアナライザー オ リヨウ シテ
- -By Using an Image Analyzer-
- -イメージアナライザーを利用して-
この論文をさがす
抄録
The color harmony of Wanmori (a dish used in the Japanese tea ceremony and presented in a lacquered wooden bowl) was analyzed from photographs in books of Kaiseki cooking. V 20 (Toyobo Co. Ltd. ) color-image analyzing computer software, was used. The food materials occupied less than 40% of the whole area of a Wanmori bowl. The color which appeared most frequently and constituted the largest area of the food materials was the white-skin color to show the cooked fish of the season. In the summer, the number of colors per bowl was smaller and the area of the white-skin color was larger than in the winter which gave the effect of coolness. In the winter, warm colors (red and/or yellow) were added to give the effect of warmth. This color harmony is characteristic of Japanese cuisine that respects the sense of the season.
収録刊行物
-
- Journal of Cookery Science of Japan
-
Journal of Cookery Science of Japan 34 (3), 270-275, 2001
The Japan Society of Cookery Science
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679715845888
-
- NII論文ID
- 110001170138
- 130004400945
-
- NII書誌ID
- AN10471022
-
- NDL書誌ID
- 5865272
-
- ISSN
- 13411535
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- NDL-Digital
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可