Research on elucidating the characteristics of cuisine through the symbolization of cooking recipes

2020 Fiscal Year Final Research Report

• Project/Area Number: 18K18607
• Research Category: Grant-in-Aid for Challenging Research (Exploratory)
• Allocation Type: Multi-year Fund
• Review Section: Medium-sized Section 8:Sociology and related fields
• Research Institution: Miyagi University
• Principal Investigator: Ishikawa Shin-ichi 宮城大学, 食産業学群, 教授 (00327462)
• Project Period (FY): 2018-06-29 – 2021-03-31
• Keywords: 料理 / レシピ / 記号化 / 料理の式 / 料理構造

Outline of Final Research Achievements

We have been combining the two elements proposed by Herve This, "the state of ingredients" and "the state of molecular activity," to describe every dish with a "culinary formalism.” In this study, we created and compared "culinary formalism" from the cooking methods described in a modern recipe book for common people and a cookbook for common people published in the Edo period, respectively. As a result, we were able to clarify the characteristics of Edo-period cuisine from a new perspective, as well as the similarities and differences with modern cuisine.

Free Research Field

調理学、食品学

Academic Significance and Societal Importance of the Research Achievements

料理は、人が生み出し、長い間伝承してきた叡智であり、私たちに日々幸福感をもたらしているものである。この料理をこれまでの固定観念に縛られることなく、その形態・構造の特徴に基づいた「料理の式」を用いて理解することは、人間の食べものに対する認識の整理と新しい料理開発などに役立つのではないかと考えられる。特に、時代ごとの料理の全体の特徴などを客観的に顕在化することは、料理の時代変化の真の理解に繋がると考えられる。