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正月料理の準備と喫食状況について
https://doi.org/10.24516/00000158
https://doi.org/10.24516/000001586e2dc626-bcac-4663-819f-d524460f8f89
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
Survey_Hori (1.1 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2020-06-30 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 正月料理の準備と喫食状況について | |||||||||||
| タイトル | ||||||||||||
| タイトル | Survey on the preparation of New Year's dishes and their consumption rate | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 行事食 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 正月料理 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 雑煮 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 祝い肴（黒豆・数の子・田作り） | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.24516/00000158 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
堀, 光代
× 堀, 光代
× Mitsuyo, Hori
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | We conducted a questionnaire survey on the preparation and eating of zoni, a soup containing rice cakes, and iwaizakana sanshu, which are three kinds of celebratory dishes (sweet black beans, salted herring roe, and teriyaki small dried sardines). Survey respondents were students at our college .The results showed that 82% of the students did not prepare or help to prepare New Year’s dishes, indicating that they are usually not involved in preparation of New Year’s dishes. Zoni was eaten at the highest rate on New Year’s Day (82%), and this percentage dropped as the days passed. Because most of the respondents were from the Tokai region, 86% of zoni was clear soup with square-shaped rice cakes. The percentage of respondents who ate iwaizakana was 61% for sweet black beans, 54% for salted herring roe, and 56% for teriyaki small dried sardines. Some of these dishes were prepared at home and some were commercially cooked and sold dishes, and the rates of the home and commercially prepared dishes were about the same. | |||||||||||
| 書誌情報 |
岐阜市立女子短期大学研究紀要 en : Bulletin of Gifu City Women's College 巻 69, p. 5-11, 発行日 2019 |
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| 出版者 | ||||||||||||
| 出版者 | 岐阜市立女子短期大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0916-3174 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN10208264 | |||||||||||
| 論文ID（NAID） | ||||||||||||
| 識別子タイプ | NAID | |||||||||||
| 関連識別子 | 40022227828 | |||||||||||
