愛媛における家庭の行事食について

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Through April and May of 1984 and in September of that same year, a survey was conducted among the students enrolled in the Department of Food Science at Shinonome Junior College and the mothers of the children attending Shinonome Gakuen Kindergarten for the purpose of investigating the foods prepared for festive occasions. The results of this survey were compared with those of a similar survey conducted in 1979 among the students enrolled in the Department of Food Science at Shinonome Junior College. The findings were as follows : 1.Festive foods were prepared most frequently on New Year's followed by New Year's, followed by New Year's Eve, Christmas, and birthdays in that order. Following this, festive foods were prepared quite frequently on occasions such as the fall festival day, doyo ushi-no-hi (cow's day during the summer dog-days), setsubun (bean-throwing festival in March) and urabon (the fifteenth day of the seventh month). 2. Compared with 1979, this survey showed that festive foods were less frequently prepared on occasions such as the fall festival day, urabon, and hinamatsuri (the doll's festival day). 3. Frequency of making festive foods varied depending on locality, occupation,and the age of the hnusewives. 4. The menu of festive foods consisted of the foods characteristic of each festive occasion.The survey showed that the local spesial foods for festive occasions were handed down from generation to generaion. 5. In comparison with 1979, students in 1984 showed that the students had much less interest in festive foods. 6. The mothers considered festive foods important in providing an occasion for the family to get together, thereby aiding in the cultivation of their children's character. The majority said that they want to continue to make festive foods and hand them down to the next generation.
松山東雲女子大学・松山東雲短期大学の論文

愛媛における家庭の行事食について

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