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  1. A100 文学部/人文学研究科・文学研究科・国際言語文化研究科
  2. A100b 紀要
  3. JunCture : 超域的日本文化研究
  4. 11

「菜譜」にみる東アジアの交流 : 植民地台湾のフードスケープを広げる

https://doi.org/10.18999/juncture.11.8
https://doi.org/10.18999/juncture.11.8
4783ba9a-6e99-44d8-845f-9ba0249b59da
名前 / ファイル ライセンス アクション
juncture_11_8.pdf juncture_11_8.pdf (1.3 MB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2020-03-24
タイトル
タイトル 「菜譜」にみる東アジアの交流 : 植民地台湾のフードスケープを広げる
言語 ja
その他のタイトル
その他のタイトル East Asian Exchange in Menus, Recipes, and Cookbooks : Expanding Foodscapes of Taiwan in the Colonial Period
言語 en
著者 曾, 品滄

× 曾, 品滄

WEKO 96857

ja 曾, 品滄

Search repository
陳, 玉箴

× 陳, 玉箴

WEKO 96858

ja 陳, 玉箴

Search repository
陳, 奕汎

× 陳, 奕汎

WEKO 96859

ja 陳, 奕汎

Search repository
TSENG, Pintsang

× TSENG, Pintsang

WEKO 96860

en TSENG, Pintsang

Search repository
CHEN, Yujen

× CHEN, Yujen

WEKO 96861

en CHEN, Yujen

Search repository
CHEN, Yifan

× CHEN, Yifan

WEKO 96862

en CHEN, Yifan

Search repository
アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
キーワード
主題Scheme Other
主題 menus
キーワード
主題Scheme Other
主題 recipes
キーワード
主題Scheme Other
主題 cookbooks
キーワード
主題Scheme Other
主題 foodscape
キーワード
主題Scheme Other
主題 East Asian food culture
キーワード
主題Scheme Other
主題 Taiwanese cuisine
抄録
内容記述 This article examines representative restaurant menus, recipes, and cookbooks of Taiwanese cuisine published during the Japanese colonial period (1895–1945), analyzing their contents and characteristics to explore the transformation of Taiwanese cuisine in the early twentieth century. Through the examination of these materials, this article reveals the boundary-crossing circulation of food culture among East Asian countries and explains its influences on the expanding foodscape of Taiwan. This article shows that the flavor and cooking techniques of “Taiwanese cuisine” introduced in cookbooks, etc., had been influenced by popular “Chinese cuisines” prevailing in other cosmopolitan cities in East Asia, like Shanghai and Tokyo, in the early twentieth century, gradually departing from Fujian cuisine, which was an important origin of Taiwanese cuisine. Since the late nineteenth century, the boundary-crossing circulation and communication of food culture among East Asian countries emerged as the result of war, colonialization, trade, travel, and growth of the middle class. Consequently, the foodscape of Taiwan was shaped and influenced by not only the colonizing Japanese but also the food culture circulating in other East Asian countries. However, the cuisines and food culture of other East Asian countries were not merely transplanted into Taiwan; instead, these Chinese and other East Asian cuisines were changed in Taiwanese restaurants to adapt to the local tastes.
言語 en
内容記述タイプ Abstract
内容記述
内容記述 陳奕汎(訳)
言語 ja
内容記述タイプ Other
出版者
言語 ja
出版者 名古屋大学大学院人文学研究科附属超域文化社会センター
出版者
言語 en
出版者 Center for Transregional Culture and Society, Graduate School of Humanities, Nagoya University
言語
言語 jpn
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
ID登録
ID登録 10.18999/juncture.11.8
ID登録タイプ JaLC
ISSN(print)
収録物識別子タイプ PISSN
収録物識別子 1884-4766
書誌情報 ja : JunCture : 超域的日本文化研究

巻 11, p. 8-18, 発行日 2020-03-26
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