著者

山村 涼子 山下 浩子 眞谷 智美 高松 幸子

出版者

久留米信愛女学院短期大学

雑誌

久留米信愛女学院短期大学研究紀要 (ISSN:13487310)

巻号頁・発行日

no.34, pp.59-67, 2011-09

被引用文献数

1

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A 2009-2011 questionnaire survey on"Regionality of Culinary Culture and Cookery Science Foods for Special Events and Rites" was conducted by the Japan Society of Cookery Science. We report on awareness and experience of foods for annual events and rites of passage among 315 respondents (227 students and 88 non-students),revealing generational differences.The most widely recognized and experienced annual events were New Year's Day,Christ-mas,New Year's Eve,and Setsubun (Bean-Throwing Festival). High percentages of respondents had experienced eating New Year's foods such as zoni and osechi ryori, Christmas cake,and toshikoshi soba.The rites of passage familiar to and experienced by many students and non-students were birthdays,the Seven-Five-Three festival,funerals,and the Buddhist, memorial service. In particular,many had eaten cake on birthdays. Although students were very aware of all of these ceremonies,they had not necessarily experienced them firsthand.The mother's influence on foods for special events is very strong,and twice that of the father for students and 11 times that of the father for non-students. Transmission from mother to child is indicated,and we recognize the significance of promoting awareness offoods for special events among female students - the mothers of the future.

著者

山村 涼子 山下 浩子 眞谷 智美 髙松 幸子

出版者

日本調理科学会

雑誌

日本調理科学会大会研究発表要旨集

巻号頁・発行日

vol.25, 2013

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【目的】若い世代への食教育の観点から,栄養士および保育士養成課程の短期大学生における「郷土料理」や「正月料理」の認知度,喫食経験,調理状況,喫食状況等の実態を把握し,食文化の伝承について検討することを目的とした。<br>【方法】久留米信愛女学院短期大学の栄養士(平成23,24年度入学)および保育士(平成23年度入学)課程生を対象にアンケート調査を行った。その内容は,1)「郷土料理」について認知度,調理状況,喫食状況等,2)「正月料理」について喫食状況,調理状況等および具体的な料理内容,各家庭における正月の定番料理や平成25年の正月に実際に食した「正月料理」等について質問した。調査は,集合自記式にて行った。<br>【結果】1)「郷土料理」の認知度は,福岡県居住者64.1%,熊本県居住者87.0%と熊本県居住者の方が高く,認知している料理の種類も多かった。2)「正月料理」の用意率は,『お屠蘇』70.9%,『お雑煮』96.1%,『おせち料理』89.3%であった。『おせち料理』の調理状況は,約3割が購入していた。正月に食べる定番料理として,『寿司』,『刺身』,『鍋料理』,『サラダ』等の料理名が挙がった。今年の正月に実際に食べた「正月料理」は,『おせち料理』60.2%,『雑煮』51.5%,『がめ煮』27.2%,『寿司』10.7%,『刺身』・『オードブル』各6.8%,『お屠蘇』は5.8%であった。将来,栄養士および保育士,さらには母親となる若い世代に対して,地域の伝統食や行事と結びついた食文化を伝承していくためには,今後学校教育の中で,それらの意識を高め,調理実習などの実践教育を継続していく必要があると再認識した。

著者

山下 浩子 山村 涼子

出版者

久留米信愛女学院短期大学

雑誌

久留米信愛女学院短期大学研究紀要 (ISSN:13487310)

巻号頁・発行日

no.32, pp.57-61, 2009-07

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The city of Kurume enacted the Basic Ordinance on Kurume's Foods, Agriculture and Farming Villages in March 2004. In line with the basic principle, the Kurume Central Wholesale Market (Kurume Seika K.K.) collaborated with the producers to carry out R&D of a new vegetable, caulibro.Caulibro, a cross between cauliflower and broccoli, is another name for Romanesco (scientific name: Brasica oierancea var. botrytist f. botrytis), a variety of vegetable originally from the Netherlands. The edible portion is a flower bud, and is characterized by a light, sweet taste and short heating time (2 or 3 minutes of boiling).To publicize caulibro to citizens and promote its consumption, the authors developed cooking recipes using this vegetable. The recipes consisted of two staple dishes, five main dishes, six side dishes, and one soup. The cooking method makes use of caulibro's culinary characteristics. The amount per serving was either 70 g for caulibro only, or 140 g in combination with other vegetables. The standard amount used in the Meal Balance Guide for one side dish (sv) was used as a reference.The cooking recipes that were developed have been published on the Kurume Seika's website.