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The reproductive study of the pattern of tableware and table manner from the pottery style of Asuka and Nara period

Research Project

Project/Area Number 18K01082
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Review Section Basic Section 03050:Archaeology-related
Research InstitutionNara National Research Institute for Cultural Properties

Principal Investigator

MORIKAWA MINORU  独立行政法人国立文化財機構奈良文化財研究所, 都城発掘調査部, 主任研究員 (30393375)

Project Period (FY) 2018-04-01 – 2021-03-31
Project Status Completed (Fiscal Year 2020)
Budget Amount *help
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2020: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2019: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2018: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Keywords食膳具 / 奈良時代 / 正倉院文書 / 東大寺写経所 / 古器名 / 土器の計量的研究 / 陶臼 / 奈良時代・飛鳥時代 / 「正倉院文書」 / 古代の食器 / 器名考証 / 土器の規格論
Outline of Final Research Achievements

In this study, the author investigated the names of tableware seen in the documents of the Sutra copying office in Nara period(8th century), and divided them into Mari(ancient bowl), Tsuki(a tableware shallower than bowl), and Sara(ancient tray). It is appeared that the workers In the Sutra copying office of Todai-ji temple used 5 or 6 kinds of the utilitarian dishes to eat usual provide meal, including Sue and Haji ware.
The quantitative analysis of potteries unearthed from Heijo Palace site and capital sites(Nara period;8th century) revealed that the potteries can be classify 4 or 5 types, and they correspond to the ancient utilitarian dishes, such as Mari(Mugi-mari or Mizu-mari), Tsuki(Atumono-tsuki,Aemono-tsuki and Sio-tsuki), and Sara in ancient word. Besides, the author proved that large Sue bowl was used to eat noodle diet through the study of the documents and inked potteries unearthed from Heijo Palace site and Heijo capital sites.

Academic Significance and Societal Importance of the Research Achievements

古代の器物がどう呼ばれたかを復元する研究は先行研究が少なく、未知の部分がなお大きい。しかし本研究は、先行研究の成果を更新しつつ、奈良時代における実用食器の分類を実証的に復元したという点において、重要な意義をもつものである。また、古代日本の食文化は、今日の「和食」の原型といえ、その形成過程を考えるときに、古代食膳具の研究は不可欠である。本研究では、奈良時代の食器の具体的な用途・用法を一部で明らかにするなど、一定の成果が上がった。つまり、食器構成から古代の食を再現することが、本研究によって少しずつ可能となってきたのである。

Report

(4 results)
  • 2020 Annual Research Report   Final Research Report ( PDF )
  • 2019 Research-status Report
  • 2018 Research-status Report
  • Research Products

    (7 results)

All 2021 2020 2019 2018

All Journal Article (6 results) (of which Peer Reviewed: 4 results) Presentation (1 results)

  • [Journal Article] 土片椀から土片坏へー土師器杯Cの法量変化からみた実用器種の変容についてー2021

    • Author(s)
      森川実
    • Journal Title

      奈文研論叢

      Volume: 2 Pages: 1-28

    • Related Report
      2020 Annual Research Report
    • Peer Reviewed
  • [Journal Article] 麦椀と索餅―土器から見た古代の麺食考―2020

    • Author(s)
      森川 実
    • Journal Title

      奈文研論叢

      Volume: 1 Pages: 27-43

    • Related Report
      2019 Research-status Report
    • Peer Reviewed
  • [Journal Article] 「麦」と「水」―平城宮・京出土の墨書須恵器から―2019

    • Author(s)
      森川 実
    • Journal Title

      奈良文化財研究所紀要2019

      Volume: - Pages: 46-47

    • Related Report
      2019 Research-status Report
  • [Journal Article] 飛鳥時代における須恵器食器の法量変化2019

    • Author(s)
      森川 実
    • Journal Title

      飛鳥時代の土器編年再考

      Volume: - Pages: 34-53

    • Related Report
      2019 Research-status Report
  • [Journal Article] 奈良時代の椀・杯・盤2019

    • Author(s)
      森川 実
    • Journal Title

      正倉院文書研究

      Volume: 16 Pages: 76-102

    • Related Report
      2019 Research-status Report
    • Peer Reviewed
  • [Journal Article] 古代の陶臼2019

    • Author(s)
      森川 実
    • Journal Title

      古代文化

      Volume: 71-3 Pages: 1-22

    • NAID

      40022124375

    • Related Report
      2019 Research-status Report
    • Peer Reviewed
  • [Presentation] 奈良時代の椀・坏・盤2018

    • Author(s)
      森川 実
    • Organizer
      第37回 正倉院文書研究会
    • Related Report
      2018 Research-status Report

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Published: 2018-04-23   Modified: 2022-01-27  

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