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kamaya@Š˜‰® | ||||||
KEY WORD :@architecture / folk dwellings | ||||||
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Also
written â}‰®. Lit. cooking room. Either refers to a freestanding structure
used for cooking, or a part of a vernacular house *minka
–¯‰Æ, used for cooking. The term was already in use in temples of the Nara
period to mean a building used for cooking, especially boiling rice.
It had one or more cauldrons kama Š˜, and cooking ranges *kamado
â}. In Edo period minka in various parts of Japan including Chiba,
Okayama, Shimane and Kagawa prefectures, a free-standing structure that
stood either to the lower end *shimote
‰ºŽè, of the main house, or behind the earth-floored area *doma
“yŠÔ. The kamaya had a hard-packed floor and contained a cooking range.
In many parts of Japan, the kamaya referred to an area used for cooking,
where the cooking range was situated. It was usually a part of the earth-floored
area, towards the rear of the house. In minka in Shikoku Žl‘, and
parts of Okayama, Tokyo and Yamaguchi prefectures, the kamaya was
an earth-floored area which projected from the rear of the main house *hon'ya
–{‰®, either in the form of a penthouse structure *geya
‰º‰®, or forming a T-shaped or L-shaped plan tsunoya Šp‰®. Again, this
was used for food preparation and contained a cooking range. In Tokushima
prefectures, it was also called kamaba Š˜ê. In minka in the Nara and
Osaka areas, the kamaya was an extension of the earth-floored area
at the lower end. It contained a sink, nagashi —¬‚µ, in addition to
the cooking range. In houses with a *yamatomune
‘å˜a“ style roof, the tiled roof of the kamaya was often lower than
that of the main thatched part, and was provided with a smoke louvre *kemuridashi
‰Œo. In vernacular houses in parts of Yamanashi prefecture, the kamaya
referred to a low timber platform projecting into the rear part of the earth-floored
area doma. In divided-ridge
type farmhouses *buntougata
•ª“Œ^ of the Edo period in Honshuu –{B, kamaya was the most common
term used to refer to the structure that covered the earth-floored area.
It directly abutted the raised-floor living structure kyoshitsubu
‹Žº•”. A valley gutter *toi
”ó, was generally constructed at the interface between the two buildings.
The kamaya usually had a hipped roof *yosemune
yane Šñ“‰®ª, covered with thatch, contained a cooking range, and served
as a cooking area and an indoor working area. In some cases it also incorporated
a stable *umaya ”n‰®.
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Old Kometani •Ä’J houseiNara) |
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REFERENCES: | ||||||
*kamadono Š˜“a | ||||||
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NOTES: | ||||||
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(C)2001 Japanese Architecture and Art Net Users System.@No reproduction or republication without written permission. Œfڂ̃eƒLƒXƒgEŽÊ^EƒCƒ‰ƒXƒg‚È‚ÇA‘S‚ẴRƒ“ƒeƒ“ƒc‚Ì–³’f•¡»E“]Ú‚ð‹Ö‚¶‚Ü‚·B |
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