昭和30年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴 ―昭和50年代前半との比較―.

Menu Composition and Cooking Characteristics of Dinner Menus in “Eiyo to Ryori” Between 1955–1959: A Comparison with Those Between 1975–1979.

We examined the composition and characteristics of dinner menus published in the magazine Eiyo to Ryori (Nutrition and Cookery) for the period 1955–1959. During this period, nisai and ichiju-nisai menus were frequently used (22.8%, 29.6%), while ichiju-sansai menus were less frequent (6.0%). Soup was included in 45.1% of these menus, while 56.4% of the menus included white rice as the staple. The staple foods of the ichiju-sansai menus were usually white rice and a Japanese-style soup. Major components of the first dish (the main dish) included fish (46.4%), meats (17.5%), and vegetables/potatoes/beans (36.1%). Side dishes were more frequently Japanese style, with a lower frequency of Western- and Chinese-style side dishes during the 1955–1959 period compared to the 1975–1979 period. However, between these two periods, for menus with white rice as a staple, there was no significant change in the frequency of Western-style side dishes. For the ichiju-sansai menus, the cooking style did not significantly change between the two periods. These results suggest that the ichiju-sansai menu with white rice was not widely used during the 1955–1960 period. It also suggests Western-style side dishes are less likely to be adopted for ichiju-sansai menus compared to the more readily adopted Japanese-style side dishes. [ABSTRACT FROM AUTHOR]

本研究では, 飯, 汁, 菜から構成される我が国の献立構成に着目し, 昭和30年代前半の『栄養と料理』に掲載された夕食献立の献立構成と料理の特徴を検討した. 　その結果, 二菜献立, 一汁二菜献立は29.4％, 22.7％と多く, 一汁三菜献立は6.1％と少なかった. また, 汁物を含む献立は45.1％, 主食を白飯とする献立は56.4％であった. 一汁三菜献立については, 白飯を主食とする献立, 和風の汁物が多かった. 1品目の菜の主材料は魚介類46.4％, 肉類17.5％, 野菜・いも・豆類36.1％であった. 菜は, 1品目の菜, 2, 3品目の菜ともに, 50年代よりも30年代において, 和風の菜が多く, 洋風, 中華風の菜が少なかった. しかし, 主食が白飯の献立では30年代と50年代の洋風の菜の割合に有意な差は認められなかった. また, 一汁三菜献立では30年代と50年代の料理様式に有意な差は認められなかった. 　これらの結果から, 昭和30年代において, 白飯を主食とする一汁三菜献立が必ずしも日常的な献立構成ではないこと, 一汁三菜献立には洋風の菜が組み合わされにくく, 和風の菜が組み合わされやすいことが示唆された. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Home Economics of Japan is the property of Japan Society of Home Economics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)