2003 Fiscal Year Final Research Report Summary

Characteristic and Structure of Feast and ordinary meal in 18-20 Centuries

Research Project

Project/Area Number	13680159
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	食生活
Research Institution	Tokyo Kasei Gakuin University
Principal Investigator	EHARA Ayako Tokyo Kaei Gakuin University, Home Economics, Proffesor, 家政学部, 教授 (40256285)
Project Period (FY)	2001 – 2003
Keywords	menu / wedding / meal / ordinary meal / Kaiseki Ryori / Edo era / Meiji era / Honzen Ryori
Research Abstract	[Purpose and method] To research the structure of ordinary and special meals in the modem age of Japan, I researched some archives of meal's menu which were handed down in the countryside around 18-20 centuries and then made a list of 47 families' archives concerned with wedding, funeral and other events. Many wedding menu of 3 families-Huruhashi Family, Chiaki Family and Omae Family-were handed down were analyzed. [Result] All of wedding menu of 3 Families in Edo era resemble each other. First of wedding, as a matter of courtesy "Sake" and side dish was served, and next, Honzen Ryori was served and the next, banquet was hold -Sake and many kinds of side dish were served. But, it is noticed that the structure of wedding dinner pattern is gradually changed around the late of Meiji era. The pattern is characterized that Honzen Ryori is served after banquet. This pattern is resemble "Kaiseki Ryori" witch is the style of restaurant in 18-20 centuries in Japan.

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