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「感覚」をつなぐ媒体としての食物:テレビ番組「今日の料理」をとおした「味」の共有
http://hdl.handle.net/10935/3715
http://hdl.handle.net/10935/37159c2aef1a-fe69-49db-a056-52ae89d9fec9
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN10065983V29pp73-87.pdf
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| アイテムタイプ | default_紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2014-07-10 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 「感覚」をつなぐ媒体としての食物:テレビ番組「今日の料理」をとおした「味」の共有 | |||||||||||
| 言語 | ja | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | メディア | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | ローカリティ | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 感覚 | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 味 | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| その他（別言語等）のタイトル | ||||||||||||
| その他のタイトル | Food as the vehicle of senses Sharing taste through a television program | |||||||||||
| 言語 | en | |||||||||||
| 著者 |
大森,いさみ
× 大森,いさみ
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| 内容記述 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | This paper first reviews literatures regarding the intersection of food and senses, and then focuses on how taste is developed and shared through the long-lasting Japanese television program“ Cooking Today" . Following Appadurai (1996) in his discussions of“ global flows" as relational and contextual rather than scalar or spatial, it is assumed that food is not only the entity of nutrition but also a vehicle of senses associated with a particular locality. Therefore, taste should be analyzed in terms of relativity and variability in the context of worldwide interconnectedness which is recently revealing more fluid configurations of time and space. Television programs were being broadcast in Japan in the decades following World War II in order to contribute to post-war democratization. Because they were broadcast during the day, they focused primarily on daytime audiences, namely, women. One such program was a cooking show called Kyouno Ryouri (Cooking Today), which introduced women to new tastes as well as a new identity as a new housewife. As television sets became popular even in rural areas, this identity was eventually shared among women throughout Japan. This demonstrates that the taste of food presented in this cooking show was the medium that delivered a new and variable identity. This also suggests that taste can have meaning, emotion, and value even before actual cooking practices impact the sensory properties. | |||||||||||
| 言語 | en | |||||||||||
| 書誌情報 |
ja : 人間文化研究科年報(奈良女子大学大学院人間文化研究科) 巻 29, p. 73-87, 発行日 2014-03-31 |
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| 出版者 | ||||||||||||
| 出版者 | 奈良女子大学大学院人間文化研究科 | |||||||||||
| 言語 | ja | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||
| 収録物識別子 | 0913-2201 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN10065983 | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
