料理書に見る鯨料理
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- 高正 晴子
- 梅花短期大学
書誌事項
- タイトル別名
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- Dishes Using Whalemeat in Cookbooks Published in between 1643 and 1954.
- リョウリショ ニ ミル クジラ リョウリ
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説明
In order to understand what sort of whalemeat dishes the Japanese have eaten, I surveyed a number of cookbooks published from the Edo Period to the present day.<BR>The “Geiniku Chomikata, ” an Edo whalemeat cookbook, describes in detail recipes of Bizen no Kuni (today in Nagasaki Prefecture). These have clearly been influenced by Chinese and Korean dietary style.<BR>During the Meiji Period whalemeat was classified both as fish and as meat, and its final classification as meat was made around the end of the World War Two.<BR>Whalemeat has been used in boiled dishes, with sauces, in soups, grilled, raw, deep fried, steamed and in rice and noodles; and prepared in Japanese, Western and Chinese styles. As such it can be used in any kind of dish. Deep fried cooking of whalemeat became popular all over Japan in the middle of the Taisho Period.<BR>Whalemeat, then, has been an important foodstuff for Japanese people.
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 46 (6), 557-565, 1995
一般社団法人 日本家政学会
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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
- 1390282681311502336
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- NII論文ID
- 110003168037
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- NII書誌ID
- AN10040097
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- ISSN
- 18820352
- 09135227
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- NDL書誌ID
- 3284175
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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
