| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Outline of Final Research Achievements |
For this study, 102 dishes in the NHK Kyo no Ryori were used to give a formal description using 4 symbols of “objects” (G: gas， W: water, O: oil, S: solid) and 4 symbols of “connectors” (/: dispersed into, +: mixed with, ⊃: included into, σ: superposed).
The number of S symbol in the formula of staple foods was significantly higher than that of main dishes. A significant high level of σ was also confirmed in staple foods. The dishes were classified roughly into characteristic 6 groups according to the tree diagram of hierarchical cluster analysis. These results suggested that the “culinary formalism” by Hervé This was useful to classify dishes based on their structure and organization.
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