行事食に関する調査研究第1報

概要

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A 2009-2011 questionnaire survey on"Regionality of Culinary Culture and Cookery Science Foods for Special Events and Rites" was conducted by the Japan Society of Cookery Science. We report on awareness and experience of foods for annual events and rites of passage among 315 respondents (227 students and 88 non-students),revealing generational differences.The most widely recognized and experienced annual events were New Year's Day,Christ-mas,New Year's Eve,and Setsubun (Bean-Throwing Festival). High percentages of respondents had experienced eating New Year's foods such as zoni and osechi ryori, Christmas cake,and toshikoshi soba.The rites of passage familiar to and experienced by many students and non-students were birthdays,the Seven-Five-Three festival,funerals,and the Buddhist, memorial service. In particular,many had eaten cake on birthdays. Although students were very aware of all of these ceremonies,they had not necessarily experienced them firsthand.The mother's influence on foods for special events is very strong,and twice that of the father for students and 11 times that of the father for non-students. Transmission from mother to child is indicated,and we recognize the significance of promoting awareness offoods for special events among female students - the mothers of the future.