Regional Characteristics of New Year's Day Dishes
-
- NAGURA Hideko
- Faculty of Human Life, Jumonji University
-
- OGOSHI Hiro
- Faculty of Home Economics, Japan Women's University
-
- MOTEKI Michiko
- Food & Art Associates
Bibliographic Information
- Other Title
-
- 元日の喫食料理に関する地域特性の分析
- 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
Search this article
Description
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.
Journal
-
- Journal of Home Economics of Japan
-
Journal of Home Economics of Japan 58 (12), 753-762, 2007
The Japan Society of Home Economics
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390282681311117440
-
- NII Article ID
- 110006533696
- 130004510344
-
- NII Book ID
- AN10040097
-
- ISSN
- 18820352
- 09135227
-
- NDL BIB ID
- 9288537
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- NDL-Digital
- CiNii Articles
-
- Abstract License Flag
- Disallowed