2017 Fiscal Year Final Research Report
Classification of Japanese dishes using culinary formalism
| Project/Area Number |
15K12359
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Miyagi University |
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Principal Investigator |
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | 料理分類 / 料理の式 / 構造 |
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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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| Free Research Field |
分子調理学
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