2012 Fiscal Year Final Research Report
Reconstructing Traditional Cooking techniques of Jomon, Yayoi and Hajiki Cooking Pots, Based on Use-ware Analysis and the Study of Vessel Form- Fucntion Relationships.
| Project/Area Number |
22320165
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Archaeology
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| Research Institution | Hokuriku Gakuin University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
KITANO Hiroshi 東北芸術工科大学, 芸術学部, 准教授 (50566940)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 深鍋 / 炊飯 / 土器使用痕分析 / スス・コゲ / 民族誌 / 調理実験 / 米品種 |
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| Research Abstract |
By combining such analytical methods as comparative analyses of rice cooking ethnographies, cooking experiments, the study of vessel form-and-function relationships, and ceramic use-wear analysis, cooking methods of Jomon, Yahoi, and Hajiki cooking pots were reconstructed. As a result, it was demonstrated that the differences in rice cooking methods between Yayoi period (water-taking method) and the medieval period (same as modern Japanese method) resulted from the change in rice varieties. It is also hypothesized that one of reasons why steamed rice became the staple food from 6th through8th century is that rice consumed during the period was a mixture of sticky varieties (which are suitable for the takihoshi method) and non-sticky varieties (which are suitable for water-taking method), and as a result, steamed rice was selected because steaming can deal with the both rice varieties without failure.
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