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  1. 紀要論文
  2. 琉球大学教育学部紀要
  3. 30号
  1. 部局別インデックス
  2. 教育学部

明治後期から大正初期にかけての沖縄における行事食の食品使用上の諸特徴

http://hdl.handle.net/20.500.12000/4691
http://hdl.handle.net/20.500.12000/4691
cc388a74-e6cc-4767-be10-d14d2d6fac92
名前 / ファイル ライセンス アクション
Vol30-2p299.pdf Vol30-2p299.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-22
タイトル
タイトル 明治後期から大正初期にかけての沖縄における行事食の食品使用上の諸特徴
言語 ja
作成者 宮城, 節子

× 宮城, 節子

ja 宮城, 節子

外間, ゆき

× 外間, ゆき

ja 外間, ゆき

尚, 弘子

× 尚, 弘子

ja 尚, 弘子

桂, 正子

× 桂, 正子

ja 桂, 正子

金城, 須美子

× 金城, 須美子

ja 金城, 須美子

東盛, キヨ子

× 東盛, キヨ子

ja 東盛, キヨ子

新垣, 博子

× 新垣, 博子

ja 新垣, 博子

Miyagi, Setsuko

× Miyagi, Setsuko

en Miyagi, Setsuko

Hokama, Yuki

× Hokama, Yuki

en Hokama, Yuki

Sho, Hiroko

× Sho, Hiroko

en Sho, Hiroko

Katsura, Masako

× Katsura, Masako

en Katsura, Masako

Kinjo, Sumiko

× Kinjo, Sumiko

en Kinjo, Sumiko

Higashimori, Kiyoko

× Higashimori, Kiyoko

en Higashimori, Kiyoko

Arakaki, Hiroko

× Arakaki, Hiroko

en Arakaki, Hiroko

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述タイプ Other
内容記述 Food intakes at the occasion of annual events in Okinawa during the period covering from the late Meiji through early Taisho eras had important effects upon the dietary life of Okinawan people. Therefore, the present study is conducted to investigate the main annual events, the characteristics of food usage at the events and their nutritional significance. The main findings of our studies are as follows:\n1) The traditional annual events in those days were carried out according to the lunar calendar. The majority of these events were ancestor - worshipping festivals, among which "Seimei Sai" is one that is specific for Okinawa.\n2) It is traditional to serve vegetable dishes for ancestral events in Japan, but pork and fish were often used in Okinawa for such occasions. "Konbu" (seaweed) which is not a product of Okinawa but brought by the trade between China and Japan, was used at most annual events; the use of Taro potatoes was also characteristic of Okinawan event - foods.\n3) The Okinawan processing of certain foods such as "Mochi" "Tofu" and "Kastera - Kamaboko" was different from that of Japan.\n4) Cooking methods such as "Sushi", "Nabe - mono" and "Hitashi - mono" were found neither in the menu of annual events nor in that of everyday meals. "Zoni" and "Toshikoshi - soba", which are popular dishes for Japanese new year's eve and new year's celebration, were not found in Okinawa.\n5) These special foods played an important role in balancing the diet by providing additional proteins and fats which were insufficient in the everyday diet.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学教育学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/4691
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0386-5746
収録物識別子タイプ NCID
収録物識別子 AN00250446
収録物名
言語 ja
収録物名 琉球大学教育学部紀要 第二部
書誌情報
号 30, p. 299-308
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