元日の喫食料理に関する地域特性の分析
書誌事項
- タイトル別名
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- Regional Characteristics of New Year's Day Dishes
- ガンジツ ノ キッショク リョウリ ニ カンスル チイキ トクセイ ノ ブンセキ
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説明
A questionnaire survey was carried out in 1998 to determine the regional characteristics of the main dishes and side dishes eaten on new year's day. The respondents were either university or junior college students from twelve hometown regions, and data were taken from 1,801 valid responses. The average number of meals eaten during the day was 2.92, those eaten out being 0.34. The number of meals eaten out in the Kanto-I area was the highest, while in the Hokkaido and Kyushu areas, was the lowest. The number of main dishes and side dishes was 2.56 dishes a meal per person including 1.97 animal foods. According to the special coefficient analysis, area was the highest for fish and shellfish, and that in the Hokkaido area was the highest for meat. It was proved that there is the regional characteristics of feast day dishes for new year's day.
収録刊行物
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- 日本家政学会誌
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日本家政学会誌 58 (12), 753-762, 2007
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390282681311117440
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- NII論文ID
- 110006533696
- 130004510344
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- NII書誌ID
- AN10040097
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- ISSN
- 18820352
- 09135227
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- NDL書誌ID
- 9288537
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可