Open AccessCapturing the relationships between local foods and residents: A case in the Noto region, Japan
Author(s) -
Ryo Kohsaka,
Hikaru Matsuoka,
Yuta Uchiyama
Publication year - 2016
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2016.05.001
Subject(s) - context (archaeology) , geography , peninsula , transmission (telecommunications) , ethnic group , variety (cybernetics) , business , economic geography , regional science , environmental resource management , political science , computer science , economics , telecommunications , archaeology , artificial intelligence , law
BackgroundUnder the influence of global trends, most regions are at risk of losing their local-food knowledge. In this context, analyzing the transmission of the knowledge, understanding the context of transmission, and implementing precise activities and policies are required. Noto is known for its unique ethnic fermented food products.MethodsThrough our questionnaire survey and analysis of the Noto peninsula, we explore the relationships between the attributes of local food producers and the variety of foods they produce, attempting to identify the key attributes related to making diverse local foods and the transmission of local food knowledge.ResultsOur analysis showed a correlation between the diversity of local foods made by residents and the number of years they had lived in the municipality.ConclusionThe results implied that adequate management of social networks by local residents, who depend on the local environment, is required in transmitting the knowledge of local foods