紀要論文 福井の郷土料理を次世代に残すための調査研究
Passing on the Local Cuisine of Fukui Prefecture to the Next Generation: Present Situation

佐藤, 真実  ,  森, 恵見  ,  岸松, 静代  ,  Sato, Mami  ,  Mori, Emi  ,  Kishimatsu, Shizuyo

8pp.1 - 10 , 2017-03-31 , 仁愛大学
ISSN:21853363
NII書誌ID(NCID):AA12463806
内容記述
The consumption of local cuisine is in a state of crisis due to changes in family structure andlifestyles. Many people do not eat local cuisine on festive occasions. In this research, we present thecurrent state of local cuisine consumption in Fukui Prefecture and the best method to pass it on fromgeneration 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 gratedJapanese 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 eatenduring the winter solstice)” (10.8%). The consumption of local cuisine is adversely affected in thefollowing cases: when age is lower, when family members do not eat together, poor communitiesties, and poor relationships between relatives. In order to pass on the local cuisine of FukuiPrefecture to future generations, it is important to create opportunities where relationships can beformed between middle-aged and elderly-aged people.
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http://crf.flib.u-fukui.ac.jp/dspace/bitstream/10461/28490/1/%e4%bb%81%e6%84%9b%e5%a4%a7%e5%ad%a6%e7%a0%94%e7%a9%b6%e7%b4%80%e8%a6%81%e3%80%80%e4%ba%ba%e9%96%93%e7%94%9f%e6%b4%bb%e5%ad%a6%e9%83%a8%e7%af%87%e3%80%80%e7%ac%ac8%e5%8f%b7-P1-10.pdf

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