国際情報研究
Online ISSN : 1884-2178
審査論文2017
日本化する叉焼
-我が国における叉焼の受容と変容-
増子 保志
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ジャーナル フリー

14 巻 (2017) 1 号 p. 39-49

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In many places of Canton, China, barbecued pork, Char sui, is greatly favored, and is loved much more deeply than Siu mei, that baked pork, goose, or duck which has been popular and prevalent in Guangzhou, Hong Kong, Macao and other cities of Canton. In Japan, Cha shu, also barbecued pork that came from China, is a side dish like boiled or grilled pork and yet is now much different from the Chinese original. By surveying Chinese cuisine books published in Japan, this study examines how the original pork cooking has been rearranged to meet the needs of Japanese palate.

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© 2017 日本国際情報学会
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