Honcho Shokkan - Honcho Shokkan

A food book from the Edo period. It was published in 1695 (Genroku 8) in 12 volumes and 12 books in classical Chinese. It is included in the "Toyo Bunko" (Heibonsha) as a Japanese translation. The author, Hitomi Hitudai, was a doctor by profession. It was based largely on the "Honzo Komoku" (Compendium of Materia Medica), published in the Ming Dynasty in 1596, and the classification of herbs was based on that book, but the author did not simply accept it, but experimentally examined and examined it, and wrote about the daily food of ordinary people from the perspective of a doctor. Eight of the 12 volumes are devoted to animal foods, with many pages devoted to fish and shellfish in particular, and detailed descriptions of dried fish, salted fish, and processed foods. There are many descriptions that show the author's interest in the food of ordinary people, such as mentioning the relationship with folk events and quoting popular proverbs.

[Teruichi Koyanagi]

"Honcho Shokan (translated and annotated by Shimada Isao), 5 volumes (Heibonsha, Toyo Bunko)"

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

江戸時代の食物書。1695年（元禄8）に12巻12冊本、漢文体で刊行された。読み下し本として「東洋文庫」（平凡社）に収録されている。著者は人見必大(ひとみひつだい)で医師が職業。1596年に明(みん)で刊行された『本草綱目(ほんぞうこうもく)』に多分に依拠し、品類も同書に拠(よ)って分類しているが、それをうのみにせず実験的に吟味、検討して、庶民の日常食糧を医者の立場から解説し著述している。12巻中8巻を動物性食品にあてており、ことに魚貝類に多くの紙数を割き、乾魚、塩魚、加工品についても詳しく述べており、民間の行事との関係に言及したり、巷間(こうかん)の諺(ことわざ)の引用もするなど、著者の関心が庶民の食糧に向けられている記述が多い。

［小柳輝一］

『島田勇雄訳注『本朝食鑑』5冊（平凡社・東洋文庫）』

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