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Changes and Characteristic of Meals Form in 18-20 Centuries

Research Project

Project/Area Number 16500520
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionTokyo Kasei Gakuin University

Principal Investigator

EHARA Ayako  Tokyo Kasei Gakuin University, Home Economic, Professor, 家政学部, 教授 (40256285)

Project Period (FY) 2004 – 2006
Project Status Completed (Fiscal Year 2006)
Budget Amount *help
¥1,500,000 (Direct Cost: ¥1,500,000)
Fiscal Year 2006: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 2005: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 2004: ¥500,000 (Direct Cost: ¥500,000)
KeywordsKaiseki Ryori / meal / menu / wedding / Edo era / Meiji Era / Food Culture / 食文化 / 本膳料理
Research Abstract

[Purpose and Method]
The purpose of this research is to make clear the form and structure of "Kaiseki Ryori"(会席). Kaiseki Ryori is the form of cooing in restaurants which was formed in the modern age of Japan. The representative forms of cooking in the traditional Japanese Cooking. are called "Honzen Ryori"(本膳) and "Kaiseki Ryori "(懐石). But "Kaiseki Ryori"(会席) in this research is different of the above mentioned "Kaiseki Ryori"(懐石). One of The characteristics of the form "Honzen Ryori"(本膳) and "Kaiseki Ryori"(懐石) is to serve cooked rice at the start. But Cooked rice is the last to serve in the form of "Kaiseki Ryori"(会席).
The Method of this research is to collect meal's menu written in cooking books, magazines and the literature "Kibyoshi" in 18-20 centuries.
[Result]
In Edo era's materials, there were many Restaurant Menu called "Sokuseki Ryori" mean quickly prepared dish. It's the course meal. Several dishes are served one by one with "Sake" (rice wine) and cooked rice and soup were served at last.
The same type menu was called several different terms like "Zenkuzushi", Ryakushiki Tyozen" and "Hukusa Ryori". They will be called "Kaiseki Ryori"(会席) later.
Even wedding dinner pattern had been served in the form called "Honzen Ryori" for several hundred years is gradually changed into the form "Kaiseki Ryori " served in restaurant around the late of Meiji era (1900s).

Report

(4 results)
  • 2006 Annual Research Report   Final Research Report Summary
  • 2005 Annual Research Report
  • 2004 Annual Research Report
  • Research Products

    (8 results)

All 2006 2005 2004

All Journal Article (8 results)

  • [Journal Article] 近代料理書に見る家庭向け中国料理の形成とその受容の特質2006

    • Author(s)
      江原絢子, (東四柳祥子)
    • Journal Title

      日本食生活文化調査研究報告書 23

      Pages: 1-61

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] The form and accept of Chinese Home Cooking in the modern cook book.2006

    • Author(s)
      Ehara Ayako (Higashiyotsuyanagi Shoko)
    • Journal Title

      Japan Food Culture Research Report 23

      Pages: 1-61

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] 近代料理書に見る家庭向け中国料理の形成とその受容の特質2006

    • Author(s)
      江原絢子(東四柳 祥子)
    • Journal Title

      日本食生活文化調査研究報告集 23

      Pages: 1-61

    • Related Report
      2006 Annual Research Report
  • [Journal Article] 婚礼献立にみる山間地域の食事形態の変遷-江戸期から大正期の家文書の分析を通して-2005

    • Author(s)
      江原絢子, (増田真祐美)
    • Journal Title

      日本調理科学会誌 38-4

      Pages: 333-342

    • NAID

      110001553563

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] Transition of wedding banquet in rural areas of Japan from the 18^<th> to 20th century.2005

    • Author(s)
      Ehara Ayako (Msuda Mayumi)
    • Journal Title

      Journal of Cookery Science of Japan Vol.38-4

      Pages: 333-342

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] 婚礼献立にみる山間地域の食事形態の変遷-江戸期から大正期の家文書の分析を通して2005

    • Author(s)
      江原絢子, 増田真祐美
    • Journal Title

      日本調理科学会誌 38-4

      Pages: 333-342

    • NAID

      110001553563

    • Related Report
      2005 Annual Research Report
  • [Journal Article] Japan Food Culture2004

    • Author(s)
      江原絢子
    • Journal Title

      IFHE 2004 Post-Congress on Japanese Food Culture

      Pages: 1-5

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2006 Final Research Report Summary
  • [Journal Article] Japanese Food Culture2004

    • Author(s)
      Ehara Ayako
    • Journal Title

      IFHE 2004 Post-Congress on Japanese Food Culture

      Pages: 1-5

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2006 Final Research Report Summary

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Published: 2004-04-01   Modified: 2016-04-21  

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