著者

谷澤 容子 中谷 圭子 畑江 敬子

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.35, no.4, pp.375-381, 2002-11-20 (Released:2013-04-26)

参考文献数

13

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A survey on contemporary daily cooking in France was carried out in Strasbourg (Alsace) to better understand the current diet in France and the constituents used in daily dishes. The results were obtained from 121 French women ranging in age from the 20 s to 60 s. About 70% of the subjects ate bread at breakfast, mostly with both butter and jam. Some ate cereals, biscuits or cakes for breakfast, while coffee was drunk by most of them, and tea by some. Fruit, egg dishes, ham and dairy products were eaten by some subjects, although not very often. Beef, pork and other types of meat were eaten at lunch, almost always accompanied by cooked potatoes. Salad, fruit and dessert were frequently eaten at lunch and dinner, while soup and cheese were more often served at dinner than at lunch. Instead of beef and pork dishes, sausages and ham were usually served at dinner. The average number of dishes was three to four both lunch and dinner. In addition, the number of dishes served at lunch was more than that served at dinner.