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Regional characteristics of everyday diet in Switzerland from the Japanese viewpoint
Author(s) -
AKINAGA YUKO
Publication year - 1995
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1995.tb00533.x
Subject(s) - german , agriculture , government (linguistics) , food science , business , agricultural science , agricultural economics , geography , biology , economics , ecology , linguistics , philosophy , archaeology
Regional characteristics of everyday diet in Switzerland were studied by analysing the fixed daily menus of restaurants in three districts. Many differences were noted: high utilization ratio of pork and low appearance ratio of potato as garniture were observed in Aarau (German‐speaking Switzerland); low preparation ratio of daily‐fixed soup, low ratio of meat dishes, numerous kinds of meats utilized, plentiful variety of the methods of cooking meat, and low ratio of noodles as garniture were observed in Pully (French‐speaking Switzerland); high ratio of vegetable soup and high ratio of processed meat were observed in the middle part of Engadine (Rhàeto‐Románic‐speaking Switzerland). The main factors which produced these characteristics seemed to be linguistic and cultural differences, and natural conditions. They might also be influenced by the efforts of the government and the citizens to promote and maintain the identities of each culture and by measures taken in response to Switzerland's low self‐sufficiency rate in satisfying eating habits through national agriculture production.