WEKO3
アイテム
Seafood Cuisine and Island Tourism
http://hdl.handle.net/10232/0002002165
http://hdl.handle.net/10232/0002002165aad678ef-af17-4e5f-b1d4-eece4146aeca
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
OccasionalPapersNo65_p81-83.pdf (187.5 KB)
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| アイテムタイプ | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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| 公開日 | 2026-01-28 | |||||
| タイトル | ||||||
| タイトル | Seafood Cuisine and Island Tourism | |||||
| タイトル言語 | en | |||||
| 著者 |
HONG, Sun-Kee
× HONG, Sun-Kee |
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| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | biocultural diversity | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | bridge food | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | island food | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Korean cuisine | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | port city | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | seafood | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| アクセス権 | ||||||
| アクセス権 | open access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
| 要約 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Food and alcohol are cultural assets formed on the basis of biological resources from a specific region, functioning as important elements representing the region’s biodiversity and cultural diversity. The Republic of Korea, a peninsular nation, possesses more than 3,400 islands, with Jeollanam-do often cited as a representative example of such an archipelagic region. Mokpo, an important port city where island and inland cultures meet, has created distinctive dishes by combining a variety of fish species with inland ingredients. In particular, sun-dried salt produced locally has become a key ingredient determining the flavor of food. As accessibility between islands and inland areas has improved, traditional island cuisine has evolved into new forms under the influence of urban food culture. These dishes are changing to suit tourists’ tastes, developing into what is known as “bridge food,” which incorporates diverse elements from the sea, islands, and inland areas. Mokpo has become a hub of this bridge food phenomenon, giving birth to iconic fusion dishes such as hongeo samhap (fermented skate with boiled pork and kimchi) and beef–octopus tangtangi (thinly sliced raw beef with octopus). Once considered local specialties, these dishes are now known nationwide. However, traditional island foods face threats such as aging populations, depopulation, and climate change. Ultimately, changes in island cuisine serve as important indicators of biocultural diversity, and how these foods connect to the sustainability of local communities will be a crucial task in the future. Preserving and developing traditional foods and cultures requires the effort and interest of all members of the community. | |||||
| 内容記述言語 | en | |||||
| 収録雑誌名 |
ja : 南太平洋海域調査研究報告 en : Occasional papers 巻 65, p. 81-83, 発行日 2025-11-13 |
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| 作成日 | ||||||
| 日付 | 2025-11-13 | |||||
| 日付タイプ | Issued | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| ISSN | 13450441 | |||||
| NII書誌ID（雑誌） | ||||||
| 収録物識別子タイプ | NCID | |||||
| NC ID | AN1013531X | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 公開者・出版者 | ||||||
| 出版者 | 鹿児島大学 | |||||
| 出版者言語 | ja | |||||
| 公開者・出版者 | ||||||
| 出版者 | Kagoshima University | |||||
| 出版者言語 | en | |||||
