抄録
This study used qualitative research methods to identify the processes and factors affecting the continuation of traditional food preparation in the life processes of four women in a Kenyan rice-farming village. The following conclusions were drawn. First, all the respondents consumed traditional food and learned to prepare it to improve their cooking skills before marriage. After marriage, they recognized the health benefits of traditional food and continued to prepare it along with non-traditional food. Second, their attitudes differed toward traditional food and environments, such as food production.
