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Dietary and staple food in the sustainable society

Research period:2019.10-2023.3

NOBAYASHI Atsushi

Keywords

Staple food , Dietary , Sustainable society 

Objectives

The objective of this project is to verify human dietary habits from ecological, cultural, societal, and historical perspectives, and investigate what dietary habits will enable the attainment of a sustainable society. We will adopt “staple food” as our working concept in such efforts. The terms and concepts corresponding to “staple food” are not universal, but differ depending on time period and region. However, giving it a fixed definition of “food that plays a central role in physically and mentally nurturing people” can serve to more directly illuminate the modalities and background of food in a target society or community from specific aspects of staple food in people’s dietary habits.
We define “dietary habits” as the process of producing, processing, distributing, consuming, preparing, and disposing of food; and aspects such as the natural environment, values, dogma, laws and systems, economic conditions, physical needs, physiological conditions, and personal tastes are closely related to each other in people’s lives and livelihoods. By outlining and examining such relationships in line with the working concept of “staple food,” we will shed light on the food-related problems humans are causing on a global scale. In addition, we would like to verify the ideal state of human dietary habits through interdisciplinary discussions between the core fields required for understanding dietary habits such as history, cookery science, and physical education, with a focus on anthropology.