著者

謝 春游

出版者

一般社団法人 日本家政学会 食文化研究部会

雑誌

会誌食文化研究 (ISSN:18804403)

巻号頁・発行日

vol.14, pp.23-34, 2018-12-30 (Released:2021-12-15)

参考文献数

36

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The purpose of this research is to compare the development of overseas Sichuan cuisine with the food globalization by a case study of the Sichuan Restaurant in Japan and the Red Chili Sichuan Restaxirant in Australia. In this research, I focused on one branch of the Sichuan Restaurant in Hiroshima from April to August 2016, and in June 2017. Also, I investigated in two restaurant branches of the Red Chili Sichuan Restaurant at both Brisbane and Sydney in Australia during October 2017. In those investigations, I did participant observations and interviews with managers and chefs in those restaurants. As a result, I hypothesize that the Sichuan cuisine has been localized in Japan more than in Australia while the Sichuan cuisine in Australia is more similar to that in Sichuan at present. This is because both countries, Japan and Australia, have different social and cultural backgrounds for Sichuan cuisine.