Comparative history on ideas of "gourmand"
| Project/Area Number |
17K13344
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
History of thought
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| Research Institution | The University of Shiga Prefecture |
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Principal Investigator |
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| Project Period (FY) |
2019-02-01 – 2022-03-31
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| Project Status |
Completed (Fiscal Year 2021)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2019: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2018: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 美食 / 食通 / 食文化 / 文人 / 料理 / フランス料理 / 日本料理 / 魚食 / 肉食 / 社交 / 魚 / 教養 |
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| Outline of Final Research Achievements |
The French and Japanese food cultures from the late 18th to the mid-19th centuries were examined separately. Once a clear picture of the commonalities or decisive differences between the two was established, a summary presentation was made, comparing the individual historical reflections. This revealed a tendency to treat food as an object of knowledge as a commonality between the two food cultures, but also a decisive difference as to whether or not such food culture has a political nature.
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| Academic Significance and Societal Importance of the Research Achievements |
ときに歴史の細部に足を取られ、互いに理解が困難となっている日本・フランス食文化間の対話を促す。また、ややもすれば独善的となる特定の食文化に対する偏向的評価の相対化について、論文読者ないし口頭発表の聴衆が自覚的になる必要性を示唆できた。
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Report
(4 results)
Research Products
(4 results)
