{"created":"2024-03-27T04:01:47.951940+00:00","id":2000150,"links":{},"metadata":{"_buckets":{"deposit":"2f3e6c95-a76d-48e3-becd-051ea08f5111"},"_deposit":{"created_by":16,"id":"2000150","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2000150"},"status":"published"},"_oai":{"id":"oai:rekihaku.repo.nii.ac.jp:02000150","sets":["21:1710984791561"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-04-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"225","bibliographicPageStart":"181","bibliographicVolumeNumber":"241","bibliographic_titles":[{"bibliographic_title":"国立歴史民俗博物館研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the National Museum of Japanese History","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"琉球王国時代から今日に至るまでの沖縄の食文化は，第二次世界大戦時の地上戦という文化・生活の崩壊のあと，戦後アメリカ統治下における高度経済成長，日本本土復帰さらに観光化を経て復興した。それは，琉球の食文化・琉球料理の保存，そして次代へと沖縄の料理を発展させるための意識的な再定義の結果でもあった。\n食生活を知る上で，食文化としての動物性蛋白質の摂取は非常に重要である。しかし，豚肉・魚介類をはじめとする豊富な食材でイメージされがちな沖縄の食文化だが，その実態について復帰前の1967年に琉球政府文化財保護委員会が文部省文化財保護委員会立案の民俗資料緊急調査手引に沿って実施した調査の報告や，戦争を生きのび戦後を生きた生活者の回想を見ると，肉・魚など動物性蛋白質の摂取があまりにも書かれていない。豚肉は沖縄の食文化において儀礼的にも栄養的にもたしかに重要な食材だったが，それは決して豊富な日常の食材ではなく，実際に口にできる機会は年に1・2度の行事に限られていたのである。高度な漁業も未発達で，海沿いの集落であっても実態は手伝いかつ娯楽として，海を歩いて素手での漁獲だった。魚料理もその程度のものだった。\n当地の食文化を知るための資料として，1960年代～70年代にかけて刊行された料理本を分析する。これらの料理本は，沖縄戦で崩壊した文化と生活が復興する日本本土復帰前・後の時期において，戦争を生きのび戦後を生きた琉球料理の研究家・料理家たちが使命感を抱いて，琉球料理を復活させ書き残した成果である。「沖縄風」を含む標準語訳の試みも共有のために不可欠だった。しかし戦後に出現し今日までに当たり前となった料理は，これらの料理本の中に現れない。\n本稿で見た食文化は，長寿県としての沖縄を支えていた世代の食生活であるが，戦後の沖縄の料理は変容を遂げ，新たな要素を取り込みながら拡張し今日に至るのである。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Okinawa's dietary culture had collapsed due to the ground war during World War II. After the war, life and culture were restored through high economic growth under US rule, and tourism after the reversion of Okinawa to Japan. It was the result of redefining the Ryukyuan food culture and Ryukyuan cuisine in order to preserve and develop it for the next generation.\nFor understanding the food life, intake of animal protein as dietary culture is very important. Okinawa's dietary culture is often imagined with rich ingredients such as pork, seafoods. But when we read the reports of a survey conducted by the Ryukyu government in 1967, and memoirs of people who survived the war and lived after the war, we can notice that not much mention of animal protein intake. Although we can see that pork was certainly an important ingredient in Okinawan food culture, both for ritual and nutritional reasons, it was not an abundance of everyday food. In fact, Okinawan people only had the opportunity to eat it a few times a year during events. Advanced fishing was also underdeveloped. Even in the villages along the coast, people fished with their bare hands, either as a helper in household chores or as a leisure activity. The fish dishes were equally immature.\nAs research resources for understanding Okinawa's dietary culture, we also analyze cookbooks published in the 1960s and 1970s. These cookbooks are the result of the efforts of Ryukyuan the culinary researchers who survived the war and lived through the postwar period to revive Ryukyuan cuisine. These were written in the period Pre and Post the reversion of Okinawa to Japan when the collapsed culture and lifestyle were being restored by ground war. At that time, it was also essential to attempt to translate Ryukyuan cuisine, including “Okinawan style”, into standard Japanese. However, dishes that appeared in the post-war period and have become commonplace today do not appear in these cookbooks.\nThe food culture discussed in this paper is the diet of the generation that made Okinawa a prefecture of longevity. Today's Okinawan cuisine continues to change and expand, incorporating new things.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"[共同研究] 高度経済成長と食生活の変化","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"[Collaborative Research] Changes in Dietary Habits during the Rapid Economic Growth Period","subitem_heading_language":"en"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立歴史民俗博物館","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00377607","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-7400","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"武井, 基晃","creatorNameLang":"ja"},{"creatorName":"タケイ, モトアキ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKEI, Motoaki","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-30"}],"filename":"kenkyuhokoku_241_09.pdf","filesize":[{"value":"1.01 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://rekihaku.repo.nii.ac.jp/record/2000150/files/kenkyuhokoku_241_09.pdf"},"version_id":"bde5e0dc-450f-4076-a5cc-56c9540f6c22"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"琉球料理","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"戦後復興","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"料理本","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"動物性蛋白質","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"民俗資料緊急調査","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Ryukyuan Cuisine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"post-war reconstruction","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cookbook","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"animal protein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"urgent survey of folk sources","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"[論文] 沖縄の日本本土復帰前・後における琉球料理の記録と分析 : 食文化としての動物性蛋白質の摂取","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"[論文] 沖縄の日本本土復帰前・後における琉球料理の記録と分析 : 食文化としての動物性蛋白質の摂取","subitem_title_language":"ja"},{"subitem_title":"[Article] Analysis for Records of Ryukyuan Cuisine Pre and Post the Reversion of Okinawa to Japan in 1972 : Intake of Animal Protein as Dietary Culture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["1710984791561"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-04-30"},"publish_date":"2024-04-30","publish_status":"0","recid":"2000150","relation_version_is_last":true,"title":["[論文] 沖縄の日本本土復帰前・後における琉球料理の記録と分析 : 食文化としての動物性蛋白質の摂取"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2024-04-10T01:32:48.381336+00:00"}