書誌事項
- タイトル別名
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- Studies of salty seasonings in domestic science textbooks for elementary school, junior high school and high school
- ショウガッコウ チュウガッコウ オヨビ コウトウ ガッコウ カテイカ ニ オケル カンミ チョウミリョウ ノ ガクシュウ
この論文をさがす
抄録
Salty seasonings in Japan can be characterized as having a complicated taste such as umami and sweetness combined with a salty taste through fermentation. Seasonings have different taste and flavor by region depending on the materials and fermentation conditions. Focusing on regional differences, we investigated the history and educational contents of seasonings based on a survey of the literature. The results show that the salt industry was standardized by policy. Miso and soy sauce are mass produced in different ways, but the regional differences in quality were maintained because of the presence of large, medium and small enterprises. In elementary school textbooks, the type of miso was published, but the type of soy sauce was not. However a half of university students answered in a questionnaire survey that they learned both types at elementary school, and both seasonings were necessary for home cooking. Education plays a role in culture, and so it should reflect local food so as to protect regional differences.
収録刊行物
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- 熊本大学教育学部紀要
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熊本大学教育学部紀要 66 361-366, 2017-12-19
熊本大学
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キーワード
詳細情報 詳細情報について
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- CRID
- 1050845762864403584
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- NII論文ID
- 120006380758
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- NII書誌ID
- AA12653153
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- HANDLE
- 2298/38982
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- NDL書誌ID
- 028773909
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- ISSN
- 21881871
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles