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Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission  Yuta Uchiyama, Hikaru.

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Presentation on theme: "Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission  Yuta Uchiyama, Hikaru."— Presentation transcript:

1 Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission  Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka  Journal of Ethnic Foods  Volume 4, Issue 2, Pages (June 2017) DOI: /j.jef Copyright © 2017 Korea Food Research Institute Terms and Conditions

2 Fig. 1 Location of Komatsu City.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

3 Fig. 2 Green onion and Tang cai. Source: Minkakenrouzu (民家検勞図; Edo period), Ishikawa prefectural library. Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

4 Fig. 3 Gender and age of respondents.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

5 Fig. 4 Percentage of recognition of each traditional vegetable (by gender, age; n = 145; Q1: the recognition of traditional vegetables). N/A, not available. Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

6 Fig. 5 The percentages of the information sources on Kaga vegetables (Q2: The sources of information on Kaga vegetables). Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

7 Fig. 6 Percentages of recognized Kaga vegetables (n = 142; Q3: the recognition level of each Kaga vegetable). N/A, not available. Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

8 Fig. 7 Percentage of recognition of each vegetable (n = 139; Q4: recognition level of traditional vegetables around Komatsu City). Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

9 Fig. 8 Percentages of answers related to each image (n = 144; Q5: the image of traditional vegetables). Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

10 Fig. 9 Percentage of recognition of each vegetable (n = 142; Q6: Recognition of food ingredients that Ishikawa Prefecture is under brand promotion). Journal of Ethnic Foods 2017 4, DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions

11 Journal of Ethnic Foods 2017 4, 94-102DOI: (10.1016/j.jef.2017.05.007)
Copyright © 2017 Korea Food Research Institute Terms and Conditions

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