著者
江間 三恵子
出版者
日本食生活学会
雑誌
日本食生活学会誌 (ISSN:13469770)
巻号頁・発行日
vol.23, no.4, pp.247-258, 2013-03-30 (Released:2013-04-30)
参考文献数
34

In this paper, the beast, chicken and egg types as food during the Edo period were evaluated. Our results are summarized as follows:1) The habit was used to eat salted whale meat in the juice from December in Edo period.2) Deer meat and seal meat were made dry and were salted foods.3) The meats of whales and birds were salted foods, and were kept in one year. And then they were used as special event foods.4) The meat ball and soup were used with rice and vegetables, and used as a side dish.5) Wild boar meat and deer meat were cooked in their juice in a pot in winter time as “Botan Nabe” (boiled boar food) and “Momizi Nabe” (boiled deer meat food) .6) As for eating roasted meat, a person in Edo period ate dog, rabbit, otter, deer, etc. They also ate boiled swan and crane chicken.7) “Senba cooking” (fisherman cooked food) and roast bird were also ate by the general population.8) Eggs were used rice, called rice gruel, the porridge of rice and vegetables etc. It was used for dishes with juices, cooked food and steamed and broiled foods.

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Yahoo!知恵袋 (1 users, 1 posts)

江戸時代に肉屋は薬食いとして、商売しています。 俳句では薬食いは冬の季語として扱われ、庶民の生活の一部です。 焼き鳥屋専業ではありませんが、料理屋ではツグミ、ヒバリ、スズメなどが料理して提供されています。 次のところで江戸時代の肉食研究の記事を確認ください。 https://www.jstage.jst.go.jp/article/jisdh/23/4/23_247/_pd ...

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@tagamimp @tomoe_0ct3 @kaohito_kotobuk どうぞー https://t.co/CQEDaLBwQG
@tagamimp @kaohito_kotobuk @さがみのくに@sagaminokuni001さんが論文をアップしてくれましたよ~ https://t.co/0s93fFOBgH …
@tomoe_0ct3 @enterprise_az @tagamimp 論文も見つけましたよw https://t.co/CQEDaLBwQG
また下層ほど菜食に近かったというのは果たして本当か?という疑問もあります。 江戸時代の農村部では野禽を獲るだけでなく家禽として鶏を飼うことは割と行われていましたし、雑穀だけで蛋白質やカルシウムを補っていたとする主張には疑問があり… https://t.co/6d9d4e2eIw
これは今読んで面白かったです https://t.co/QfpvFCnoJM

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