2024-03-29T05:17:19Z
https://nagoya.repo.nii.ac.jp/oai
oai:nagoya.repo.nii.ac.jp:02005264
2023-03-30T06:34:03Z
326:521:2127:1680143093375
Narratives of Creating “Local Specialties” and Confectionery Souvenirs in Japan’s Regional Development
地域づくりから生まれる「特産品菓子土産」 : 「特産品を復活させる」ものがたり
鈴木, 美香子
SUZUKI, Mikako
菓子土産
特産品
ものがたり
真正性
地域性
confectionery souvenir
local specialties
narrative
authenticity
locality
In recent years, many confectionary souvenirs have been utilizing agricultural local specialties that can been found at roadside stations called Michino-eki. These stations are rest facilities with restaurants attached, located along general roads. This paper names them the local specialty confectionery souvenirs. First, I describe the background of their appearance in the late 2000s, caused by the government's regional development policy intended to make effective use of abandoned farmland. Second, I show how they are produced through the collaboration of local agriculture, manufacturing, confectionery industries, as well as the participation of various speci alists from outside the region, utilizing the new type of confectionery souvenirs creation represented by Shiroi Koibito and Hagi No Tsuki born in Japan in the late 1970s. The characteristic of the new type of confectionery souvenirs are universal confectioneries such as cookies and chocolates that can be mass-produced and mass-sold and whose production and sales locations do not necessarily coincide. In addition, they were created with expectation that they would become souvenirs form the beginning. On the other hand, the local specialty confectionery souvenirs seem to be "re-localized" and have taken on the "regionality" compared to those. Thus, at first glance, they appear to be a confectionary souvenir as dango (sweet dumpling) and manju (steamed bun with bean paste filling), and they become confectionary souvenirs that have undergone a prolonged process as "famous local products" or "local specialties" that existed before the new type of confectionery souvenirs. However, some agricultural local specialties have been only "rediscovered" for the "specialties revival narrative" necessary to create a local specialty in regional development projects. And these agricultural local specialties have not traditionally been distributed and there is no history of being eaten in the region. Furthermore, it is possible that the creation of a local specialty and a local specialty confectionery souvenir is only a small portion of the people who are motivated to make the community. Third, I discuss how "authenticity" in the local specialty confectionery souvenirs are brought about and guaranteed. Finally, I examine whether the confectionery souvenir production method discovered in the new types of confectionery souvenirs have been inherited by local specialty confectionery souvenirs.
departmental bulletin paper
名古屋大学大学院人文学研究科図書・論集委員会
2023-03-31
application/pdf
名古屋大学人文学フォーラム
6
37
52
Humanities Forum, Nagoya University
2433-2321
https://nagoya.repo.nii.ac.jp/record/2005264/files/humfnu_6_37.pdf
jpn