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魚酱とナレズシの名称 : 魚の発酵製品の研究(7)
https://doi.org/10.15021/00004326
https://doi.org/10.15021/000043263b58d766-bc7b-4fe7-bd9a-a0ba70d305eb
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KH_013_2_006.pdf (1.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
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| 公開日 | 2010-02-16 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 魚酱とナレズシの名称 : 魚の発酵製品の研究(7) | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | An Ethnolinguistic Study of the Nomenclature of Fermented Fish Products in Asia : A Study of Fermented Aquatic Products (7) | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| ID登録 | ||||||||||||||||||
| ID登録 | 10.15021/00004326 | |||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||
| 著者 |
石毛, 直道
× 石毛, 直道
× 崎山, 理
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | This is the seventh in a series of papers that reports the results of a comprehensive study of fermented fish products in Southeast Asia, focusing especially on a description of the history and grouping of names from the ethnolinguistic view point. Aside from East Asia, i.e., Japan, China and Korea, where names are mutually unrelated, both in Continental and Insular Southeast Asia reconstruction of the history of the diffusion of fermented aquatic products is possible acording to their nomenclature. In Vietnam, the term mam indicates gyosho and narezushi, and it has had an influence on some local names in Cambodia and Thailand. The term prahoc is common in Khmer and Mon languages, as a name for the fermented product of fish, and is the oldest such term in Southeast Asia. The term phaak, denoting narezushi in Khmer, is possibly a cognate. The Thai people, who entered the Mekong and Chao Phraya valleys used the pla-ra, and Burmese, who entered into the area of Mon people, used term ngapi for gyosho, which, in turn, expanded as the term kapi, for shiokara paste, in Thailand and Cambodia. In the Austronesian sphere, the terms *petis, *budu, *bacan, *kasam are Proto-Hesperonesian forms for fermented fish products. Among them *petis and *budu are older, when their distribution from the Malay Peninsula to the Philippines is considered. The former term denotes fish or shrimp sauce as a food, and the latter term souse or preservation as form of food processing. We suppose that these two words are differentiated in their meanings. That the Proto-Austronesian derivative *m-asin 'salty', occurs in Javanese for narezushi, and in Cham for fish sauce, leads to the supposition that the Proto-Austronesian peoples lacked familiality with gyosho. The Javanese term terasi for shrimp paste is widespread under the influence of the past Majapahit Empire. The fermented products newly developed made their way through *petis and *budu, with the names *bacan for shrimp paste, or *kasam for narezushi. But in the Philippines existing words, like burong isda?, literally 'preserved food of fish were utilized to express narezushi. Finally, the Balinese term sera, denoting shrimp paste, which originates from the Proto-Austonesian. *sira[h] 'salt', implies that in Bali the transfer of seasoning occurred earlier. |
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| 書誌情報 |
国立民族学博物館研究報告 en : Bulletin of the National Museum of Ethnology 巻 13, 号 2, p. 383-406, 発行日 1988-10-17 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 国立民族学博物館 | |||||||||||||||||
| 出版者（英） | ||||||||||||||||||
| 出版者 | National Museum of Ethnology | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 0385-180X | |||||||||||||||||
| 書誌レコードID | ||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||
| 収録物識別子 | AN00091943 | |||||||||||||||||
| 著者版フラグ | ||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||
