著者

大谷 貴美子 饗庭 照美 徳田 涼子 尾崎 彩子 南出 隆久

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.34, no.3, pp.270-275, 2001-08-20 (Released:2013-04-26)

参考文献数

8

被引用文献数

3

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The color harmony of Wanmori (a dish used in the Japanese tea ceremony and presented in a lacquered wooden bowl) was analyzed from photographs in books of Kaiseki cooking. V 20 (Toyobo Co. Ltd. ) color-image analyzing computer software, was used. The food materials occupied less than 40% of the whole area of a Wanmori bowl. The color which appeared most frequently and constituted the largest area of the food materials was the white-skin color to show the cooked fish of the season. In the summer, the number of colors per bowl was smaller and the area of the white-skin color was larger than in the winter which gave the effect of coolness. In the winter, warm colors (red and/or yellow) were added to give the effect of warmth. This color harmony is characteristic of Japanese cuisine that respects the sense of the season.