Tastes for blubber: diversity and locality of whale meat foodways in Japan
Tastes for blubber: diversity and locality of whale meat foodways in Japan
复制标题
鲸脂的口味：日本鲸鱼肉饮食方式的多样性和地域性
DOI：
10.1108/aeds-02-2020-0027
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发表时间：
2020
影响因子：
1.9
通讯作者：
Akamine Jun
中科院分区：
文献类型：
--
作者：
Price Max;Hongo Hitomi;小畑弘己;渋谷綾子・野村朋弘・高島晶彦・天野真志・山田太造;遠藤環;Akira GOTO;小澤実;西井凉子;青山亨;Kiyonori Nagasaki;山下麻衣;Akamine Jun
PurposeThis本文旨在讨论如何鲸鱼肉foodways在日本是一个地方的做法，违背了流行的政治信念，这是国家，并检查两个地方鲸鱼肉foodways在日本，重点是使用鲸脂。要理解捕鲸问题的复杂性，人们需要小心的物种，而不是一般的“鲸鱼”。设计/方法/途径通过调查两种食谱，一个出版于19世纪初的世纪和其他世纪初的鲸鱼肉菜，本文澄清鲸脂已被广泛消费，而不是瘦肉，鲸脂比瘦肉更重要的鲸鱼肉。这是因为他们自世纪以来的捕鲸历史。他们继承了丰富的鲸鱼肉foodways.独创性/valueAlthough鲸鱼生鱼片和油炸瘦肉是受欢迎的全国范围内，不管他们的社区的历史，前捕鲸社区在日本西部的一部分开发了鲸脂，皮肤，舌头和内脏超过瘦肉的偏好。因此，日本的鲸鱼肉食品是当地的遗产。这一事实应该是分析日本捕鲸和鲸鱼肉食物来源的出发点。
PurposeThis paper aims to discuss how whale meat foodways in Japan is a local practice, contrary to the prevailing political belief that it is national, and to examine two local whale meat foodways in Japan by focusing on the usage of blubber. To understand complexity of whaling issue, one needs to be careful of species rather than general “whale.”Design/methodology/approachBy investigating two kinds of recipe books, one published in the early 19th century and the other the early 20th century on whale meat dish, the paper clarifies blubber has been widely consumed rather than lean meat, and blubber was more important than lean meat as whale meat.FindingsThe western part of Japan has rich whale meat foodways compared to other parts of Japan. It is because of their history of whaling since the 17th century. They have inherited rich whale meat foodways.Originality/valueAlthough whale sashimi and deep-fried lean meat are popular nationwide regardless of their communities' history, former whaling communities in the western part of Japan developed a preference for blubber, skin, tongue and offal over lean meat. Whale meat foodways in Japan, therefore, is a local heritage. This fact should be the starting point for analyzing Japanese whaling and whale meat foodways.