Evaluation on the transformation and usefulness of edible fats and fat cooking in Japan: a food-cultural perspective

2017 Fiscal Year Final Research Report

• Project/Area Number: 26350104
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Showa Women's University
• Principal Investigator: OHASHI Kyoko 昭和女子大学, 生活機構研究科, 教授 (60276615)
• Co-Investigator(Renkei-kenkyūsha): AKIYAMA Kumiko 昭和女子大学, 生活機構研究科, 教授 (80155291)
• Research Collaborator: SHIMADA Atsuko ; SEKIMOTO Miki
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: 食文化 / 昭和時代 / 食生活 / 食用油脂 / 油脂調理

Outline of Final Research Achievements

This study investigated how widespread edible fats were and how they were actually used during the first half of the Showa era(1926-1960) with the aim of elucidating the characteristics of cooking that used fats as well as the transformations in such cooking. Research materials included newspapers, women’s magazines, companion cookbooks for television cooking shows, and diet records published during the target study period.
At the beginning of the Showa era, the types of fats, the cooking methods, and the characteristics of cooking differed between metropolitan areas and rural areas, demonstrating regionality. During the few years of the Pacific War, due to controls over edible fats and restrictions on the use of heat sources, there were very few dishes that used fats. Cooking with fats has transformed dramatically since 1953 with an increase in the variety of fats used and diversity in the cooking methods, including deep-frying and stir frying, and the use of dressing and mayonnaise.

Free Research Field

生活科学・食生活学