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Title: ペルー南部アンデス高地の乳加工体系 : 乳加工がなかった地域での乳加工
Other Titles: Milk Processing System in Southern Peru, Andean Highland : Diffusion and Transition on Milk Processing in Areas Where Milk Processing Hadn't Been Conducted
Authors: 平田, 昌弘  KAKEN_name
Author's alias: Hirata, Masahiro
Keywords: 乳加工体系
milk processing system
diffusion and transition
tropical highland
Issue Date: 1-May-2011
Publisher: 京都大学ヒマラヤ研究会・人間文化研究機構 総合地球環境学研究所「高所プロジェクト」
Journal title: ヒマラヤ学誌
Volume: 12
Start page: 123
End page: 131
Abstract: 本稿の目的は, ペルー南部のアンデス高原地域において, 1)ケチュア系世帯に現在採用されている乳加工体系を把握し, 2)その乳加工技術を受容させた背景について考察すことにある. ペルー南部のアンデス高原には, レンネットによるチーズ加工の技術のみが受け入れられ, チーズの熟成やチーズ以外の乳加工技術は伝播していなかった. この非熟成型のチーズ加工という凝固剤使用系列群の乳加工技術のみが受け入れられた背景として, 塩辛いチーズがジャガイモ・トウモロコシを中心とした食文化と調和し, チーズ加工の技術が傾斜地での労働軽減性につながり, 熱帯高地の年中温和・半乾燥性という自然環境がチーズの熟成の障壁となっていると考えられた. ペルー南部のアンデス高原において, 乳加工技術を伝播・変遷させたコアファクターとして, この「ジャガイモ・トウモロコシ中心食」「傾斜地での労働軽減性」「年中温和・半乾燥性」が深く関与しているものと考えられた.
The purpose of this paper is to understand 1) the milk processing system which is adopted by the local Quechua peoples, and 2) to analyze the background to make the Quechua peoples accept its technique in the southern Peru, Andean highland. The technique of cheese making by rennet is only diffused in the southern Peru, Andean highland, although the maturation techniques of cheese and other techniques than cheese making have not been adopted. As the background on the only acceptance of the solidifying-additives using series such us the technique to make the non-maturing type cheese, it was considered that 1) the taste are harmonized between salty cheese and the local food mainly based on potato and maize, 2) the adoption of cheese making decrease the labor force of local Quechua peoples in the slope area, and 3) the natural environment such us year-round mildness of air temperature and semi-aridity in the tropical highland become the barrier against the cheese maturing. It was concluded that "the food system deeply dependent on potato and maize", "the decrease of labor force in the slope area", and "yearround mildness of air temperature and semi-aridity" are the core factors which deeply influence on the diffusion and transition of milk processing system into the southern Peru, Andean highland.
DOI: 10.14989/HSM.12.123
Appears in Collections:第12号

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