世界におけるゴマ食文化(第1報)ゴマ種子利用の地域的特徴について

• 武田 珠美

• 福田 靖子

書誌事項

タイトル別名

• Cultural Studies on the Usage of Sesame as a Dietary Material in the World (Part 1) A Characteristic Method of the Sesame Seed for Cooking in Each Area
• セカイ ニ オケル ゴマ ショク ブンカ ダイ 1ポウ ゴマ シュシ リヨウ

抄録

This study clarifies the cooking methods used for sesame seeds throughout the world. Answers to a questionnaire were received from 252 persons in 38 countries during January-March 1993, and literature research was conducted on “Sekai no tabemono” published by Asahi (1980-1982) and on “Africa and Arab cooking”.<br>In East Asia, both white and black seeds are used for cooking in the whole, rough ground or paste form. On the other hand, in the Near and Middle East, mainly the white seeds are used in the paste form. The difference in the usage of sesame between the two regions seems to principally depend upon the degree of grinding.<br>South Asian people often eat sesame seed, although its characteristic usages as a food was not clear from this examination. In North America, only the granular type of sesame seeds are used, while in Europe and South America, very little use of the seeds was found.<br>It is apparent from these investigations that the use of sesame depends on the dietary culture established in each area of the world.

収録刊行物

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 29 (4), 281-291, 1996

  The Japan Society of Cookery Science

キーワード

• ゴマ種子
• 調理
• すりゴマ
• 食文化

詳細情報

• CRID: 1390282679718223744
• NII論文ID: 110001169760
• NII論文ID: 130004400732
• NII書誌ID: AN10471022
• DOI: 10.11402/cookeryscience1995.29.4_281
• NDL書誌ID: 4083122
• ISSN: 13411535
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4083122
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10813628
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可