Memories of Whaling as an Modern Industrial Heritage: Whaling Issue and Cultural Diversity
| Project/Area Number |
25570010
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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 |
Area studies
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| Research Institution | Hitotsubashi University (2014-2015)
Nagoya City University (2013) |
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Principal Investigator |
AKAMINE Jun 一橋大学, 大学院社会学研究科, 教授 (90336701)
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| Co-Investigator(Kenkyū-buntansha) |
YAMAGUCHI Mikako 岐阜大学, 地域科学部, 助教 (60507151)
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| Research Collaborator |
SAKURAI Hayato 太地町歴史資料室, 学芸員
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 商業捕鯨 / 調査捕鯨 / 鯨肉食 / 生活変容 / 高度経済成長 / IWC / 小型沿岸捕鯨 / 鯨食文化 / 産業遺産 / 個人史 / ニューベッドフォード捕鯨博物館 / 食の近代化 / 聞き書き / ノルウェー / 海獣利用 / 南氷洋 / 近代捕鯨 / 食生活 |
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| Outline of Final Research Achievements |
Although, lots of articles focus on Scientific Whaling in the Southern Ocean by the Japanese Government, whaling in Japan is diverse. For example, a small-type coastal whaling targeting berardius and pilot whales is legally operated. In order to make clear diversities of whaling industry and whaling cultural complex in Japan, the present research focuses on life histories of wide range of whaling industry workers and stakeholders such as small-type coastal whalers, a whale meat seller in Kitakyushu and an owner of whale meat specialty restaurant in Osaka. One of the results indicates that there are clear differences between commercial whaling and scientific whaling in that the latter needs more sophisticated technique in dissection. This is because the research needs the contents of the stomach. Selected six oral histories will be published by a Japanese publishing house in the end of this year (2016).
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Report
(4 results)
Research Products
(29 results)
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[Book] The Sea Cucumber Apostichopus japonicus2015
Author(s)
Akamine Jun, Yucen Bai, Muyan Chen, Fei Gao, Jean-Francois Hamel, Seonggul Hong, Yao Huang, Jong Yong Ho, Chenggang Lin, Guangbin Liu, Jinxian Liu, Shilin Liu, Quan Liu, Alessandro Lovatelli, Yuze Mao, Annie Mercier, Yang Pan et al.
Total Pages
454
Publisher
Elsevier
Related Report
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[Book] Rethinking Asian Food Heritage2014
Author(s)
Sidney Cheung, Akamine Jun, Casey Man Kong Lum, Yi Chieh Lin, James Farrer, Serizawa Satohiro, May Y.H. Chang, Siumi Maria Tam, Mohsina Mukadam, Matsukawa Kyoko, Nir Avieli, Michael Hitchcock
Total Pages
313
Publisher
Foundation of Chinese Dietary Culture
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