Departmental Bulletin Paper 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:2185336321853363
NCID:AA12463806
Description
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.
Full-Text

https://karin21.flib.u-fukui.ac.jp/repo/bdyview.do?bodyid=BD00010314&elmid=Body&fname=BD00010314_001_cover.pdf

Number of accesses :  

Other information