郷土料理／郷土食のジェンダー化

DOI Web Site オープンアクセス

書誌事項

タイトル別名
  • The Gendering of Local Foods, with a Focus on Food-Related Information in Women’s Magazines
  • 郷土料理/郷土食のジェンダー化 : 婦人雑誌における食関連情報を中心に
  • キョウド リョウリ/キョウドショク ノ ジェンダーカ : フジン ザッシ ニ オケル ショク カンレン ジョウホウ オ チュウシン ニ
  • 婦人雑誌における食関連情報を中心に

この論文をさがす

抄録

This paper clarifies when and how local foods（ i.e., Kyoudo Ryouri or Kyoudo Syoku） became associated with the gender norms of “home cooking,” which hold that women（ mothers, wives, and housewives） should take the leading role in this area. 　　The main magazine that studied it was Shufu no Tomo （from the March 1917 issue to the July 1945 issue）. A discourse analysis was carried out on information about foods associated with a particular region. The same analysis was also carried out in Fujin Kurabu, which served as a comparative reference. 　　Past research has pointed out that local foods were historically and socially constructed. According to these established theories, in the 1940s, the first attention was paid to Kyoudo Syoku as substitute foods. In their high-growth period, it became commonly accepted that local foods were gender-specific. 　　However, due to the fact that local foods had already been discovered as early as the 1920s and 1930s in women’s magazines, and that they had been positioned as a variation of“ home cooking,” this study indicated that they were already gender-specific at that time. It was also found that readers’ contributions to local foods also played an important role. For these reasons, the study indicated that inclusion of local foods in women’s magazines was a process of “objectification of culture,” participated in by the readers, rather than a process of constructing an identity for those leaving their “local” or “regional” hometowns.

収録刊行物

関連プロジェクト

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ