• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Food Culture

Research Project

Project/Area Number 15500564
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionNagano Prefectural College

Principal Investigator

NAKAZAWA Hiroko  Nagano Prefectural College, Living Science, Associate Professor, 生活科学科, 助教授 (50320932)

Project Period (FY) 2003 – 2004
Project Status Completed (Fiscal Year 2004)
Budget Amount *help
¥1,400,000 (Direct Cost: ¥1,400,000)
Fiscal Year 2004: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2003: ¥800,000 (Direct Cost: ¥800,000)
KeywordsFood Culture / Nagano Prefecture / Farm Village / Hearing Investigation / 長野県
Research Abstract

As for the investigation (Seijo university folklore laboratory edition, 'Japanese food culture'), 6 area inside Nagano Prefecture was investigated concerning folklore about the food culture done in the 16th year of Showa Literature investigation and hearing investigation were still done for 3 area (Omi village, Shimosuwa town Takaki and Otari village Kitaotari) which it didn't go to before long by this research.
An investigation target married into each investigation area, and took the person passing for more than thirty years, or each area birthplace person. Hearing investigation was done to ten people to seven people to nine people with Omi with Takaki with Kitaotari.
It is the flow of the change of "a figure to purchase in cash from the self-sufficiency" that 6 area began to be common as a result of this investigation. Cooperation declined because need in cooperation decreased and the people engaged in the wage labor more increased and time in cooperation couldn't be taken any more. An opportunity of the tradition of traditional food is being lost as a result that cooperation declined. It is the result that the figure to buy it and to finish it expands rather than it is made by the young generation by itself. "A self-sufficiency figure" such as the cultivation of the private vegetables and pickles-making is kept comparatively well with an investigation applicable generation. But, this is being done as a pleasure rather than being being done from the necessity in life. It differentiates in the person who doesn't do it with the person who does it. A marriage with the outside, a migration, school lunch, opening a store of the supermarket and information from the media, and so on became obvious as a factor which brought a change to the food culture of the investigation applicable area.

Report

(3 results)
  • 2004 Annual Research Report   Final Research Report Summary
  • 2003 Annual Research Report
  • Research Products

    (10 results)

All 2005 2004 Other

All Journal Article (9 results) Publications (1 results)

  • [Journal Article] 長野市および埼玉県における食文化伝承に関する伝承事例研究およびアンケート調査2005

    • Author(s)
      木寺 博子, 中澤 弥子
    • Journal Title

      十文字学園高齢社会生活研究所紀要 コルヌイエ CORNOUILLER 7巻(印刷中)

    • NAID

      40007163128

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] A traditional case study and questionnaire investigation about the food cultural tradition in Nagano City and Saitama Prefecture2005

    • Author(s)
      Kidera Hiroko, Hiroko Nakazawa
    • Journal Title

      Bulletin of Jumonji Aged Social Life Laboratory Cornouiller 7 (in press)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] 長野市および埼玉県における食文化伝承に関する伝承事例研究およびアンケート調査2005

    • Author(s)
      木寺 博子, 中澤 弥子
    • Journal Title

      十文字学園高齢社会生活研究所紀要 コルヌイエ CORNOUILLER 7号(印刷中)

    • NAID

      40007163128

    • Related Report
      2004 Annual Research Report
  • [Journal Article] 長野県における「塩イカ」と「意イカ」の食習慣の伝承と地域性2004

    • Author(s)
      中澤 弥子, 三田 コト
    • Journal Title

      日本家政学会誌 55巻

      Pages: 167-179

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] Continuity of Eating Shioika(Salted Squid)and Niika(Boied Squid) in Nagano Prefecture2004

    • Author(s)
      Hiroko Nakazawa, Koto Mita
    • Journal Title

      Proceedings of IFHE 2004 Post Congress on Japanese Food Culture, The Japan Society of Cookery Science

      Pages: 57-58

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] Continuity and Regional Variation of Eating Shioika (Salted Squid) and Niika (Boiled Squid) in Nagano Prefecture2004

    • Author(s)
      Hiroko Nakazawa, Koto Mita
    • Journal Title

      Journal of Home Economics of Japan 55-2

      Pages: 167-179

    • NAID

      110003166994

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] Continuity of Eating Shioika (Salted Squid) and Niika (Boiled Squid) in Nagano Prefecture2004

    • Author(s)
      Hiroko Nakazawa, Koto Mita
    • Journal Title

      Proceedings of IFHE 2004 Post-Congress on Japanese Food Culture, The Japan of Cookery Science Society

      Pages: 57-58

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] 長野県における「塩イカ」と「煮イカ」の食習慣の伝承と地域性2004

    • Author(s)
      中澤 弥子, 三田 コト
    • Journal Title

      日本家政学会誌 5巻・2号

      Pages: 167-179

    • NAID

      110003166994

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Continuity of Eating Shioika (Salted Squid) and Niika (Boiled Squid) in Nagano Prefecture2004

    • Author(s)
      Hiroko Nakazawa, Koto Mita
    • Journal Title

      IFHE 2004 Post-Congress on Japanese Food Culture

      Pages: 57-58

    • Related Report
      2004 Annual Research Report
  • [Publications] 中澤 弥子: "長野県における「塩イカ」と「煮イカ」の食習慣の伝承と地域性"日本家政学会誌. 55巻・2号. 167-179 (2004)

    • Related Report
      2003 Annual Research Report

URL: 

Published: 2003-04-01   Modified: 2016-04-21  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi