『松屋会記』・『天王寺会記』・『神屋宗湛日記』・『今井宗久茶湯日記抜書』にみる中世末期から近世初頭の会席 (第1報) 会席の菓子 Kaiseki from the End of the Medieval Period to the Beginning of the Modern Period (Part 1) Kashi in Kaiseki

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著者

抄録

The four tea ceremony documents, Matsuyakaiki, Tennoujiyakaiki, Kamiya Soutan Nikki and Imai Soukyu Chanoyu Nikki Nukigaki, were examined to investigate the early-stage of kaiseki from the end of the medieval period to the beginning of the modern period. Twenty-five percent of kashi in kaiseki consisted of confectionery(rice cake, steamed bun, candy, sweetened and jellied bean paste, etc.)and 75% consisted of other food, which means that confectionery was still at an early stage of development. Among the other food were nuts, seeds and fruits, as well as various vegetables, potatoes and other starch, fungi, algae, etc. The kinds of food and recipes of that age suggest that the concept of kashi was not clear ; there was not a definite distinction between kashi and sai. The recipes used for kashi changed later ; for example, nishime continued to be used as a recipe for kashi, while frying fell out of fashion.

収録刊行物

  • 日本家政学会誌 = Journal of home economics of Japan

    日本家政学会誌 = Journal of home economics of Japan 51(9), 799-808, 2000-09-15

    日本家政学会

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各種コード

  • NII論文ID(NAID)
    110003169005
  • NII書誌ID(NCID)
    AN10040097
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    09135227
  • NDL 記事登録ID
    5523103
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-113
  • データ提供元
    CJP書誌  NDL  NII-ELS  NDL-Digital 
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