{"title":"盐釜制盐节：研究说明","authors":"Lothar von Falkenhausen","doi":"10.1163/22879811-bja10066","DOIUrl":null,"url":null,"abstract":"<p>This is a brief report on a yearly festival at a Shintō shrine in northern Japan, during which salt is produced by a traditional technique: sea water is filtered through layers of salt-saturated kelp in order to increase its salinity. The procedure, which lasts three days, is being kept alive as communal memory and for educational purposes. The successive steps are described as witnessed by the author in 2003.</p>","PeriodicalId":41200,"journal":{"name":"Asian Review of World Histories","volume":"4 1","pages":""},"PeriodicalIF":0.1000,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Salt-Making Festival at Shiogama: a Research Note\",\"authors\":\"Lothar von Falkenhausen\",\"doi\":\"10.1163/22879811-bja10066\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This is a brief report on a yearly festival at a Shintō shrine in northern Japan, during which salt is produced by a traditional technique: sea water is filtered through layers of salt-saturated kelp in order to increase its salinity. The procedure, which lasts three days, is being kept alive as communal memory and for educational purposes. The successive steps are described as witnessed by the author in 2003.</p>\",\"PeriodicalId\":41200,\"journal\":{\"name\":\"Asian Review of World Histories\",\"volume\":\"4 1\",\"pages\":\"\"},\"PeriodicalIF\":0.1000,\"publicationDate\":\"2024-07-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian Review of World Histories\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1163/22879811-bja10066\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"HISTORY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Review of World Histories","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1163/22879811-bja10066","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"HISTORY","Score":null,"Total":0}
The Salt-Making Festival at Shiogama: a Research Note
This is a brief report on a yearly festival at a Shintō shrine in northern Japan, during which salt is produced by a traditional technique: sea water is filtered through layers of salt-saturated kelp in order to increase its salinity. The procedure, which lasts three days, is being kept alive as communal memory and for educational purposes. The successive steps are described as witnessed by the author in 2003.
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