近世日本における牛肉食

DOI Web Site オープンアクセス

書誌事項

タイトル別名
  • On the Processing and Consumption of Beef in Early Modern Japan
  • A Focus on Slaughtering Techniques
  • －屠殺・解体技術に着目して－

抄録

Regarding beef consumption in early modern Japan, only a few previous studies have discussed the quality of beef as an ingredient. In this paper, we focus on the variation in the quality of beef from the perspective of the social classes consuming it. We find that beef consumption was polarized, with good-quality beef being consumed by the upper class and poor-quality beef being consumed by the lower class. This difference was due to the different slaughtering techniques used; good-quality beef was fresh meat produced by slaughtering living cattle, and poor-quality beef was taken from cattle that had previously died.

収録刊行物

関連プロジェクト

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ