@article{oai:minpaku.repo.nii.ac.jp:00008357,
 author = {若松, 文貴 and Wakamatsu, Fumitaka},
 issue = {2},
 journal = {国立民族学博物館研究報告, Bulletin of the National Museum of Ethnology},
 month = {Oct},
 note = {1982 年に国際捕鯨委員会が商業捕鯨のモラトリアムを採択し，日本は1987
年以降「調査捕鯨」として鯨の捕獲と消費を継続してきた。しかし，現在の鯨
肉の供給量は限られており，大多数の消費者にとって鯨肉はもはや一般的な食
糧ではなく，専門の料理店や地方の土産屋で提供される高級食材へと変貌して
きた。本論稿では，戦後に鯨肉が普及し，モラトリアム以降に希少化する変遷
を追い，鯨肉が「伝統的な珍味」として商品的・象徴的価値を得てきた経緯を
検証する。とりわけ，本論稿では「食の文化産業」（Bestor 2004）という観点
から，戦後とモラトリアム後の各時代において，鯨肉が生産・流通・消費・宣
伝されてきた過程に焦点を当てながら，日本の「伝統食」として想像されるよ
うになった経緯を追っていく。, Despite the moratorium on commercial whaling adopted by International
Whaling Commission in 1982, Japan remains among the few nations that
continue to hunt and consume whales as food under the status of “scientific
research.” Nevertheless, with today’s limited supply, whale meat has ceased
to be a common diet for Japanese consumers; rather it has been transformed
into a luxurious delicacy that is mainly served in expensive restaurants and
souvenir shops to support local tourism. This paper presents an exploration of
the historical transition of whale meat, tracing how the whaling industry capitalizes
on material scarcity by enhancing symbolic and economic values of
whale meat as an “exotic traditional food.” From the perspective of “food
cultural industry,” this paper presents examination of processes of production,
distribution, consumption, and marketing of whale meat during the post-war
and post-moratorium periods, which have promoted the romantic characterization
of whale meat as a cherished “traditional” food in Japan.},
 pages = {323--346},
 title = {戦後日本における鯨肉の変遷 : 工業化時代の代替肉からポスト工業化時代の伝統食へ＜特集 : 「地域の食の形成 : 日本を中心とした産業化の脈絡のなかで」＞},
 volume = {44},
 year = {2019},
 yomi = {ワカマツ, フミタカ}
}