KITANO Hiroshi 北野博司

Researcher Number	20326755
Other IDs
Affiliation *help	2015 – 2018 : 東北芸術工科大学, 芸術学部, 教授 2010 – 2013 : 東北芸術工科大学, 芸術学部, 准教授 2007 – 2008 : 東北芸術工科大学, 芸術学部, 准教授 2004 – 2005 : 東北芸術工科大学, 歴史遺産学科, 助教授
Review Section/Research Field	Principal Investigator Basic Section 03060:Cultural assets study-related Except Principal Investigator Archaeology / Basic Section 03050:Archaeology-related / Cultural assets study and museology
Keywords	Principal Investigator 伝統技術 / 防災 / 城石垣 / 石垣修理技術 / 石垣カルテ Except Principal Investigator 炊飯方法 / 土器使用痕分析 / 調理方法 / 深鍋 / 炊飯 … More

和食の成立過程の解明Ongoing
- Principal Investigator
  
  小林正史
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 03050:Archaeology-related
- Research Institution
  Hokuriku Gakuin University
Study on preservation management and repair technique of castle stone wall prepared for disasterPrincipal InvestigatorOngoing
- Principal Investigator
  
  北野博司
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 03060:Cultural assets study-related
- Research Institution
  Tohoku University of Art and Design
科学分析手法と土器使用痕観察を組み合わせた古食性と調理形態復元に関する学際的研究Ongoing
- Principal Investigator
  
  宮田佳樹
- Project Period (FY)
  2016 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Cultural assets study and museology
- Research Institution
  Kanazawa University
Reasons for the changes in ancient rice cooking method in Japan and Korea: focusing on the variability of rice types.Ongoing
- Principal Investigator
  
  小林正史
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Archaeology
- Research Institution
  Hokuriku Gakuin University
Holocene Climate Changes and Jomon Cultural Changes
- Principal Investigator
  
  ANZAI Masahito
- Project Period (FY)
  2010 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Archaeology
- Research Institution
  Tohoku University of Art and Design
Reconstructing Traditional Cooking techniques of Jomon, Yayoi and Hajiki Cooking Pots, Based on Use-ware Analysis and the Study of Vessel Form- Fucntion Relationships.
- Principal Investigator
  
  KOBAYASHI Masashi
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Archaeology
- Research Institution
  Hokuriku Gakuin University
RECONSTRUCTING COOKING TECHNIQUES BASED ON USE-ALTERATION ANALYSIS OF JOMON, YAYOI AND HAJIKI COOKING POTS.
- Principal Investigator
  
  KOBAYASHI Masashi
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Archaeology
- Research Institution
  Hokuriku Gakuin University
  Hokuriku Gakuin Junior College
Reconstructing Field-firing techniques of Jomon and Yayoi pottery and Hajiki ware pottery.
- Principal Investigator
  
  KOBAYASHI Masashi
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Archaeology
- Research Institution
  Hokurikugakuin Junior College

All 2016 2012 2011 2008 2005 Other

All Journal Article Presentation Book

[Book] 北日本における古代の土鍋調理」『東北地方における環境・生業・技術に関する歴史動態的総合研究』2012
- Author(s)
  北野博司
- Publisher
  東北芸術7工科大学
- Data Source
  KAKENHI-PROJECT-22320165
[Book] 「東北地方の古代の土ナベに関する基礎的研究-6・7世紀の福島県中通り地域を中心として」『吾々の考古学』2008
- Author(s)
  北野博司
- Publisher
  和田晴吾先生還暦記念論集刊行会
- Data Source
  KAKENHI-PROJECT-19320128
[Book] 「東北・北海道における古代の土器焼成と土ナベ調理」『古代東北・北海道におけるモノ・ヒト・文化交流の研究』(平成15~18年度科学研究費補助金(基盤B)研究成果報告書研究代表者:辻秀人)2008
- Author(s)
  北野博司・三河風子
- Data Source
  KAKENHI-PROJECT-19320128
[Journal Article] ラオス・アタプー県オイ族の伝統的米作りの変容過程2016
- Author(s)
  小林正史，外山政子，北野博司
- Journal Title
  
  物質文化
  
  Volume : 96 Pages : 71-88
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16H01824
[Journal Article] 「ラオス・アタプー県オイ族の伝統的米作り」2016
- Author(s)
  小林正史・外山政子・北野博司
- Journal Title
  
  『北陸学院大学研究紀要』
  
  Volume : 8 Pages : 159-184
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15H03269
[Journal Article] 「ラオス・アタプー県オイ族の伝統的米作りの変容過程」2016
- Author(s)
  小林正史・外山政子・北野博司
- Journal Title
  
  『物質文化』
  
  Volume : 96 Pages : 71-88
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15H03269
[Journal Article] 北日本における古代の土鍋調理2012
- Author(s)
  北野博司・小林正史
- Journal Title
  
  東北地方における環境・生業・技術に関する歴史動態的総合研究』
  
  Pages : 259-285
- Data Source
  KAKENHI-PROJECT-22320165
[Journal Article] 北日本における古代の土鍋調理2012
- Author(s)
  北野博司・小林正史
- Journal Title
  
  東北地方における環境・生業・技術に関する歴史動態的総合研究
  
  Volume : 東北芸術工科大学 Pages : 259-285
- Data Source
  KAKENHI-PROJECT-22320165
[Journal Article] 「東北地方南部における古代の土鍋調理-福島県高木遺跡出土土器の分析から-」2008
- Author(s)
  北野博司・三河風子・小此木真理
- Journal Title
  
  『歴史遺産研究』 4
  
  Pages : 1-26
- Data Source
  KAKENHI-PROJECT-19320128
[Journal Article] 古代の土師器の野焼き方法:岩手県二戸市上田面遺跡2005
- Author(s)
  北野博司ほか
- Journal Title
  
  日本考古学協会第71回総会・研究発表要旨
  
  Pages : 203-206
- Data Source
  KAKENHI-PROJECT-16520469
[Journal Article] 古代の土師器の野焼き方法 : 岩手県二戸市上田面遺跡2005
- Author(s)
  北野博司ほか
- Journal Title
  
  日本考古学協会第71回総会・研究発表要旨
  
  Pages : 203-206
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16520469
[Journal Article] 古代の土師器の野焼き方法:岩手県二戸市上田面遺跡2005
- Author(s)
  北野博司ほか
- Journal Title
  
  日本考古学協会第71回総会・研究発表要旨
- Data Source
  KAKENHI-PROJECT-16520469
[Presentation] 長胴湯釜の形・容量と支脚位置からみた関東・東北地方の竈構造の転換2016
- Author(s)
  浜野浩美・滝沢規朗・北野博司
- Organizer
  日本考古学協会第82回総会
- Place of Presentation
  東京学芸大学
- Year and Date
  2016-05-29
- Data Source
  KAKENHI-PROJECT-15H03269
[Presentation] 胴下部コゲの形成過程からみた縄文深鍋による調理方法2011
- Author(s)
  北野博司, ほか
- Organizer
  日本考古学協会総会
- Place of Presentation
  国学院大学
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22320165
[Presentation] 胴下部コゲの形成過程からみた縄文深鍋による調理方法2011
- Author(s)
  北野博司, 宮内信雄, 滝沢規朗
- Organizer
  日本考古学協会第77回総会研究発表
- Place of Presentation
  國學院大學
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22320162
[Presentation] 古代・中世における米調理方法の変化の背景：　炊飯民族誌の比較分析から
- Author(s)
  外山政子・北野博司
- Organizer
  日本考古学協会第79回総会
- Place of Presentation
  駒沢大学
- Data Source
  KAKENHI-PROJECT-22320165

1. KOBAYASHI Masashi (50225538)

# of Collaborated Projects : 5results

# of Collaborated Products : 0results
2. KANEGAE Ken-ichi (00389595)

# of Collaborated Projects : 4results

# of Collaborated Products : 0results
3. TOKUSAWA Kei-ichi (90388918)

# of Collaborated Projects : 3results

# of Collaborated Products : 0results
4. 長友朋子 (50399127)

# of Collaborated Projects : 3results

# of Collaborated Products : 0results
5. KOBAYASHI Masashi (50566940)

# of Collaborated Projects : 2results

# of Collaborated Products : 5results
6. SITARA Hiromi (70206093)

# of Collaborated Projects : 2results

# of Collaborated Products : 0results
7. WAKABAYASHI Kunihiko (10411076)

# of Collaborated Projects : 2results

# of Collaborated Products : 0results
8. KUZE Kenji (80177998)

# of Collaborated Projects : 2results

# of Collaborated Products : 0results
9. TABATA Naohiko (20284234)

# of Collaborated Projects : 2results

# of Collaborated Products : 0results
10. KIKUCHI Sei-ichi (40327953)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
11. ANZAI Masahito (60114360)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
12. FUKUDA Masahiro (20431877)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
13. KUNIKITA Dai (00549561)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
14. TSUJI Seiichiro (20137186)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
15. TAKAHASHI Ryuzaburo (80163301)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
16. SATO Hiroyuki (50292743)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
17. SATO Yukio (00552613)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
18. KUMAKI Toshiaki (20282543)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
19. EBIHARA Ippei (40589371)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
20. KANNO Tomonori (30400196)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
21. 木立雅朗 (40278487)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
22. 宮田佳樹 (70413896)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
23. 中村俊夫 (10135387)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
24. 吉田邦夫 (10272527)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
25. 坂本稔 (60270401)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
26. 山本真也 (50526754)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
27. 久保田慎二 (00609901)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
28. 三阪一徳 (00714841)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
29. 妹尾裕介 (20744270)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
30. NAKAMURA Daisuke

# of Collaborated Projects : 1results

# of Collaborated Products : 0results

KITANO Hiroshi 北野 博司

Research Projects

Research Products

Co-Researchers

和食の成立過程の解明Ongoing

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Study on preservation management and repair technique of castle stone wall prepared for disasterPrincipal InvestigatorOngoing

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

科学分析手法と土器使用痕観察を組み合わせた古食性と調理形態復元に関する学際的研究Ongoing

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Reasons for the changes in ancient rice cooking method in Japan and Korea: focusing on the variability of rice types.Ongoing

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Holocene Climate Changes and Jomon Cultural Changes

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Reconstructing Traditional Cooking techniques of Jomon, Yayoi and Hajiki Cooking Pots, Based on Use-ware Analysis and the Study of Vessel Form- Fucntion Relationships.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

RECONSTRUCTING COOKING TECHNIQUES BASED ON USE-ALTERATION ANALYSIS OF JOMON, YAYOI AND HAJIKI COOKING POTS.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Reconstructing Field-firing techniques of Jomon and Yayoi pottery and Hajiki ware pottery.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] 北日本における古代の土鍋調理」『東北地方における環境・生業・技術に関する歴史動態的総合研究』2012

Author(s)

Publisher

Data Source

[Book] 「東北地方の古代の土ナベに関する基礎的研究-6・7世紀の福島県中通り地域を中心として」『吾々の考古学』2008

Author(s)

Publisher

Data Source

[Book] 「東北・北海道における古代の土器焼成と土ナベ調理」『古代東北・北海道におけるモノ・ヒト・文化交流の研究』(平成15~18年度科学研究費補助金(基盤B)研究成果報告書 研究代表者:辻秀人)2008

Author(s)

Data Source

[Journal Article] ラオス・アタプー県オイ族の伝統的米作りの変容過程2016

Author(s)

Journal Title

Data Source

[Journal Article] 「ラオス・アタプー県オイ族の伝統的米作り」2016

Author(s)

Journal Title

Data Source

[Journal Article] 「ラオス・アタプー県オイ族の伝統的米作りの変容過程」2016

Author(s)

Journal Title

Data Source

[Journal Article] 北日本における古代の土鍋調理2012

Author(s)

Journal Title

Data Source

[Journal Article] 北日本における古代の土鍋調理2012

KITANO Hiroshi 北野博司

[Book] 「東北・北海道における古代の土器焼成と土ナベ調理」『古代東北・北海道におけるモノ・ヒト・文化交流の研究』(平成15~18年度科学研究費補助金(基盤B)研究成果報告書研究代表者:辻秀人)2008

[Presentation] 古代・中世における米調理方法の変化の背景：　炊飯民族誌の比較分析から