文献一覧: 東南アジア研究 (雑誌)

2 0 0 0 OA 自治体新設運動と青年のポリティクス : ゴロンタロ新州設立運動(1998年-2000年)に焦点を当てて(<特集>インドネシア政治への新たな視座)

著者: 岡本正明
出版者: 京都大学東南アジア研究所
雑誌: 東南アジア研究 (ISSN:05638682)
巻号頁・発行日: vol.45, no.1, pp.137-158, 2007-06-30

この論文は国立情報学研究所の学術雑誌公開支援事業により電子化されました。

http://hdl.handle.net/2433/53869

2 0 0 0 IR アメリカおよびオランダにおけるインドネシア研究の現況

著者: 永積昭
出版者: 京都大学東南アジア研究センター
雑誌: 東南アジア研究 (ISSN:05638682)
巻号頁・発行日: vol.6, no.1, pp.177-183, 1968

この論文は国立情報学研究所の学術雑誌公開支援事業により電子化されました。

2016-04-04 17:22:14
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2 0 0 0 OA 津田浩司.『「華人性」の民族誌―体制転換期インドネシアの地方都市のフィールドから』世界思想社,2011,373p.

著者: 貞好康志
出版者: 京都大学東南アジア研究所
雑誌: 東南アジア研究 (ISSN:05638682)
巻号頁・発行日: vol.49, no.1, pp.154-157, 2011-06-30

2016-03-25 11:48:20
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http://hdl.handle.net/2433/151868

2 0 0 0 IR Rice Fermentation Starters in Cambodia::Cultural Importance and Traditional Methods of Production

著者: 山本宗立松本哲男
出版者: 京都大学東南アジア研究所
雑誌: 東南アジア研究 (ISSN:05638682)
巻号頁・発行日: vol.49, no.2, pp.192-213, 2011
被引用文献数: 4

This paper focuses on the processes of producing fermentation starters in Cambodia, in order to explore the dispersal routes of starters in Southeast Asia. Spices, herbs, and a sweet ingredient are widely used to make starters in Cambodia, and many people put new starters on rice husks or straw. These widely distributed techniques may have originated in one place and later dispersed throughout Southeast Asia. Two different production processes are used in Cambodia: one based on a "rice wine culture"—characterized by not using rice liquor, not using old starters, using leaves and branches to cover the starters, and not drying the starters; and the other based on a "rice liquor culture"—characterized by the use of rice liquor (blown over the starters), old starters (scattered over new starters and/or mixed with rice powder), and the addition of sugar without using plant materials. "Rice wine culture" seems to be the older type of process in Cambodia, and new techniques related to the "rice liquor culture" probably infiltrated the region later. The use of plants and the rituals related to starter production are very important in understanding the dispersal routes of starters in Southeast Asia.

2016-03-09 19:05:12
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2 0 0 0 OA 近現代カンボジアの社会変動下におけるカルダモン利用の動態 : 収穫現場の統率者,販売制度,保全活動をめぐる地域環境史

著者: 石橋弘之
出版者: 京都大学
雑誌: 東南アジア研究 (ISSN:05638682)
巻号頁・発行日: vol.48, no.2, pp.155-204, 2010-09-30

Cardamom (Amomum kravanh) has been used as a medicinal plant, a food and as a source of revenue in the Cardamom Mountain region in south west Cambodia, from at least the late 19th century. Harvesting of this plant entailed a ceremony to open the season, conducted by a harvest leader (dângkhaw), who took responsibility in leading the harvest group in harvest activities. Production of this plant was also controlled by the then French colonial government in order to secure state revenue by reforming the taxation system and organizing a marketing cooperative system managed by local administration which used a similar system in 1950s and 1960s.However, the use of cardamom was interrupted in 1970s and 1980s due to civil war that broke out under the Pol Pot regime. Although its use and management restarted after the establishment of a new government in 1990 alongside the creation of protected forest in 2002 through conservation activities, the author has observed that its use has changed and diversified between both the northern and southern part of the central mountains. That is in the north, ceremony, harvest and selling is still practiced, whereas in the south, people don't practice ceremony and are inclined to refrain from harvest and selling.This paper will explore how the use of cardamom differed and changed due to historical transitions and social and environmental conditions between the two research sites correlating it with the harvesting leader, marketing system and conservation activities. It then discusses factors effecting its continuous use.The following two points were the core internal factors that supported the continuous use of cardamom in the northern part of the mountains. (1) A fundamental system for practicing harvest custom formed by interaction between characteristics of dângkhaw (a. Commitment to on the ground activity, b. A hereditary role in transferring knowledge and experiences among kin, c. The adjustment of the harvesting period to collect well ripened fruits with a good market price) and the environmental setting of the area where cardamom was abundant. (2) The dângkhaw and his family who managed this system reconstructed and maintained harvest customs even under conditions of rapid social change and historical transitions. In addition to this, (3) External intervention through the introduction of a marketing system and conservation activities that linked with the internal harvesting system, formed a system connecting both the inside and outside world of the community through maintaining conditions for selling the harvest.