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福井の郷土料理を次世代に残すための調査研究
https://doi.org/10.57426/00000710
https://doi.org/10.57426/00000710a20b4bf1-72c1-4e4c-bd19-4b207cd4dacb
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
BD00010314_001.pdf (552.8 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||
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| 公開日 | 2017-04-12 | |||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||
| タイトル | 福井の郷土料理を次世代に残すための調査研究 | |||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||
| タイトル | Passing on the Local Cuisine of Fukui Prefecture to the Next Generation: Present Situation | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 言語 | ||||||||||||||||||||||||
| 言語 | jpn | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | Fukui Prefecture | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | Local food | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | Food Culture | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | Present Situation of Eating | |||||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||||
| ID登録 | ||||||||||||||||||||||||
| ID登録 | 10.57426/00000710 | |||||||||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||||||||
| 著者 |
佐藤, 真実
× 佐藤, 真実
× 森, 恵見
× 岸松, 静代
× Sato, Mami
× Mori, Emi
× Kishimatsu, Shizuyo
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| 抄録 | ||||||||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||||||||
| 内容記述 | The consumption of local cuisine is in a state of crisis due to changes in family structure and lifestyles. Many people do not eat local cuisine on festive occasions. In this research, we present the current state of local cuisine consumption in Fukui Prefecture and the best method to pass it on from generation to generation. Regarding the majority of local cuisines of the Fukui Reihoku region, 69.6% were “not eaten", 25.0% were “eaten occasionally", and 5.4% were “eaten frequently". Local foods that were eaten frequently were “Oroshi-Soba (buckwheat noodles served with grated Japanese radish on top)" (20.3% of survey respondents), “Yaki-Saba (grilled mackerel) " (16.3%), “Yaki-Aburaage (thick fried tofu)" (12.8%), “Takenoko-Nimono (simmered bamboo shoots)" (11.9%), “Nasu-Maruyaki (whole roasted eggplant)" (11.4%), and “Touji-Nankin (pumpkin eaten during the winter solstice)" (10.8%). The consumption of local cuisine is adversely affected in the following cases: when age is lower, when family members do not eat together, poor communities ties, and poor relationships between relatives. In order to pass on the local cuisine of Fukui Prefecture to future generations, it is important to create opportunities where relationships can be formed between middle-aged and elderly-aged people. | |||||||||||||||||||||||
| 書誌情報 |
仁愛大学研究紀要. 人間生活学部篇 en : Research journal of Jin-ai University, faculty of human life studies 号 8, p. 1-10, 発行日 2017-03-31 |
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| 出版者 | ||||||||||||||||||||||||
| 出版者 | 仁愛大学 | |||||||||||||||||||||||
| ISSN | ||||||||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||||||||
| 収録物識別子 | 21853363 | |||||||||||||||||||||||
| 著者版フラグ | ||||||||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||||||||
