未来型食文化の創造につながる授業の開発 (第1報) : ウインナーソーセージに関する地域の食文化

概要

論文の詳細を見る
We tried to make a teaching plan to form future oriented torchbearers of dietary culture. Then we found out a dietary culture created with the future in mind, about wieners. We examined the wieners by interviewing makers, distributors, and cooperative societies, and by surveying literatures. The findings were as follows : At the beginning of 1970', wiener sausages without nitrous acid were made by the medium makers, and supplied by the cooperative society. The same tendency was found in Kumamoto. In March 1995, its wieners that were made by the major makers were sold at the market. The makers said that its wieners came onto the market as an answer to the request of consumers who desired to reduce food additives. In July 1997, its wieners came onto the market by the medium distributors. The distributors said that its wieners were made by the medium makers in answer to the request of the small distributors who desired better quality of wieners than that of the major's making. 4. We think that this is a future oriented dietary culture about wieners, because its culture was formed through the process of solving the problem, which exists in the present dietary culture.
日本家庭科教育学会の論文
2001-04-01