@article{oai:sakuranoseibo.repo.nii.ac.jp:00000204,
 author = {阿部, 優子 and アベ, ユウコ and 中村, 恵子 and ナカムラ, ケイコ and Abe, Yuko and Nakamura, Keiko},
 issue = {46},
 journal = {桜の聖母短期大学紀要, BULLETIN OF SAKURA NO SEIBO JUNIOR COLLEGE},
 month = {Mar},
 note = {pdf, 大学生が捉える郷土料理に対するイメージについて福島市内の大学生98名にアンケート調査を実施した。SD 法を用いてイメージプロフィールを得て、因子分析から７つの因子を抽出した。抽出した因子に、郷愁感、高級感、抵抗感、親近感、温かみ、素朴さ、個性的と命名した。大学生は、郷土料理に対して親近感を持ち、郷愁的で高級感を感じにくく、面倒で作りにくいという抵抗感を感じていた。郷土料理の伝承を「日本の食文化である郷土料理を大切に守りながら次世代へ継承するべき」という意識で捉えていた。また、福島県の郷土料理について学校別及び出身地域別の比較を行った。栄養士養成校の学生から「いかにんじん」は調理時間と食感から献立に取り入れにくいとの意見があった。県内出身者の郷土料理の認知度は県外出身者に比べて高く、福島県の郷土料理は家庭料理として定着していると考えられた。
A questionnaire was conducted on 98 university students in Fukushima City about how they perceive the image of local cuisine. The image profile was obtained using the SD method, and seven factors were extracted from the factor analysis. The extracted factors were named as: nostalgia, luxury, resistance, familiarity, warmth, simplicity, and individuality. The university students felt a sense of closeness to their local cuisine, a sense of nostalgia, not a sense of luxury, and also a sense of resistance because it was troublesome and difficult to make. They viewed the handing down of local cuisine with the mindset that local cuisine, which is Japan’s food culture, should be carefully protected and passed on to the next generation. The local cuisine of Fukushima Prefecture was also compared by school and by region of origin. The students from the nutritionist training school said that it was difficult to incorporate “Pickled squid carrot” into the menu due to the cooking time and texture. The students from Fukushima Prefecture had a high level of awareness of local cuisine, and it was considered to be a household dish.},
 pages = {23--32},
 title = {大学生の郷土料理に対するイメージおよび意識調査},
 year = {2022}
}