Changes in the Social Situation Influence Local Cuisine. - Local Cuisine in Chiba Prefecture, Japan

Abstract

Changes in the Social Situation Influence Local Cuisine. - Local Cuisine in Chiba Prefecture, Japan Korehisa Kaneko, Keiko Oshida, Hajime Matsushima Abstract To predict the status of local cuisine in response to the change of the social situation in the future, this study surveyed and analysed the affects of the social situation on the regional local cuisine in Chiba Prefecture, Japan. With regard to the relationship between changes of population and infrastructure development (improved and paved rates of roads; total length of national expressways; total length of railroads; number of new houses; and actual Gross Domestic Product (GDP) in all of Japan, including Chiba Prefecture, the correlation coefficients of all items were positive (significant difference p < 0.01). The number of food service industries of family restaurants, convenience stores and general merchandise stores has increased since the 1980s, and the food self-sufficiency rate in 2011 decreased by half as compared to that of 1960. The food import volume (both domestic and foreign) has increased. In contrast, the catch of fish and shellfish, which are ingredients of the main local cuisine in Chiba Prefecture, has decreased overall. Furthermore, traditional food culture of the region has weakened, and the westernisation of food has progressed. Consequently, in the future, we need to continue activities in conservation and restoration of the natural environment in the region. Full Text: PDF DOI: 10.15640/jeds.v2n3a3