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近世料理書から見た仏教と食：「青物」の料理から「精進料理」へ=The Relation between Buddhism and Food in Books of the Edo Era |
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| 著者 |
徳野崇行 (著)
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| 掲載誌 |
宗教学論集=Journal of Religious Studies=シュウキョウガク ロンシュウ
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| 巻号 | v.37 |
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| 出版年月日 | 2018.01 |
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| ページ | 3 - 27 |
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| 出版者 | 駒沢大学宗教学研究会 |
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| 出版サイト |
http://www.komazawa-u.ac.jp/
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| 出版地 | 東京, 日本 [Tokyo, Japan] |
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| 資料の種類 | 期刊論文=Journal Article |
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| 言語 | 日文=Japanese |
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| 抄録 | This thesis investigates the establishment of shojin ryori by particularly focusing on vegetarian meals in cookbooks, which were published in the early modern period. In recent years, washoku and Japanese cuisine have come to occupy the spotlight. In December 2013, washoku was the twentysecond Japanese asset listed on the UNESCO’s list of intangible cultural heritages. Japanese food has also played an important role in the program— Cool Japan—adopted by the Japanese government and the country’s economic activity. Shojin ryori is a type of cuisine like that of washoku and other general Japanese cuisine. It developed under the influence of the Zen Sect, which arrived in Japan in the medieval period. However, no evidence of the term shojin ryori can be found in Buddhist texts (tenseki). Thus, it must be concluded that the term was created by people in the secular world to name Buddhist food. In other words, shojin ryori is an image of Buddhist cuisine from the point of view of the secular world. Shojin ryori began to be used by cooks in the secular world in early modern times as the commercialization of Buddhist food progressed. As a result, vegetarian meals were redefined as shojin ryori, an implicitly religious term, thanks to the word shojin. Further, analysis of the construction of the term of shojin ryori by cooks in early modern time will show that it is related to the development of the jidan system. |
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| 目次 | 一 はじめに 3
二 仏教における「食」と「精進」 5
三 近世料理書における「精進料理」をめぐる言説 8
四 おわりに 23
註 24 |
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| ISSN | 03873323 (P) |
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| DOI | https://doi.org/10.34586/komarel.2018.37_3 |
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| ヒット数 | 33 |
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| 作成日 | 2023.06.20 |
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| 更新日期 | 2023.06.21 |
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