Osawa Yoshimi 大澤由実

Researcher Number	40822630
Affiliation (Current)	2022: 青山学院大学, 地球社会共生学部, 助教
Affiliation (based on the past Project Information) *help	2020 – 2022: 青山学院大学, 地球社会共生学部, 助教 2018 – 2019: 国立民族学博物館, 学術資源研究開発センター, 機関研究員
Review Section/Research Field	Principal Investigator 0104:Geography, cultural anthropology, folklore, and related fields / Basic Section 04030:Cultural anthropology and folklore-related Except Principal Investigator Basic Section 80010:Area studies-related / Medium-sized Section 4:Geography, cultural anthropology, folklore, and related fields
Keywords	Principal Investigator MSG / グルタミン酸ナトリウム / タイ / 食文化 / 味 / 消費 / 調味料 / うま味 / 科学調味料 / グローバル化 … More / 化学調味料 / 味覚 / 社会変容 / 食のグローバル化 / イタリア … More Except Principal Investigator ドメスティケーション / 発酵食品 / 在来知 / 菌叢解析 / アジア / 食の安全安心 / 環境健康志向 / 塩類土壌 / 東北タイ / 土壌改良 Less

An Interdisciplinary Study on the Reconstruction of the Asian Fermented Food Cultural Region
- Principal Investigator
  
  横山智
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Review Section
  
  Medium-sized Section 4:Geography, cultural anthropology, folklore, and related fields
- Research Institution
  Nagoya University
アジアにおける公正で持続可能なフードシステム構築のための農と食の総合的研究
- Principal Investigator
  
  小坂康之
- Project Period (FY)
  2021 – 2025
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 80010:Area studies-related
- Research Institution
  Kyoto University
東北タイにおける塩類土壌の改良・再定義と新たな利活用オプションの開発
- Principal Investigator
  
  久米崇
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 80010:Area studies-related
- Research Institution
  Ehime University
A Comparative Study of Monosodium Glutamate (MSG) ConsumptionPrincipal Investigator
- Principal Investigator
  
  大澤由実
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 04030:Cultural anthropology and folklore-related
- Research Institution
  Aoyama Gakuin University
Perceptions of food and their transformation: MSG consumption and rejectionPrincipal Investigator
- Principal Investigator
  
  Osawa Yoshimi
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Research Activity Start-up
- Review Section
  
  0104:Geography, cultural anthropology, folklore, and related fields
- Research Institution
  Aoyama Gakuin University
  National Museum of Ethnology

All 2022 2021 2020 2019 2018

All Journal Article Presentation

[Journal Article] タイの日本食文化2020
- Author(s)
  大澤由実
- Journal Title
  
  Vesta
  
  Volume: 119 Pages: 38-41
- Data Source
  KAKENHI-PROJECT-19K20849
[Journal Article] 近代化・グローバル化による食と味の変容2019
- Author(s)
  大澤由実
- Journal Title
  
  Vesta
  
  Volume: 116 Pages: 43-47
- Data Source
  KAKENHI-PROJECT-19K20849
[Journal Article] 食を研究するということ2019
- Author(s)
  大澤由実
- Journal Title
  
  季刊民族学
  
  Volume: 168 Pages: 102-103
- Data Source
  KAKENHI-PROJECT-19K20849
[Journal Article] Umami Perception and Establishment in Contemporary Japan2019
- Author(s)
  大澤由実
- Journal Title
  
  国立民族学博物館研究報告 = Bulletin of the National Museum of Ethnology
  
  Volume: 44 Issue: 2 Pages: 379-405
- DOI
  10.15021/00009452
- NAID
  120006734849
- URL
  http://hdl.handle.net/10502/00009452
- Language
  Japanese
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-19K20849
[Journal Article] Authenticity, Soft Power and the Japanese Food Boom2018
- Author(s)
  Yoshimi Osawa
- Journal Title
  
  Minpaku Anthropology Newsletter
  
  Volume: 47 Pages: 5-7
- Open Access
- Data Source
  KAKENHI-PROJECT-19K20849
[Journal Article] ハニーホテル2018
- Author(s)
  大澤由実
- Journal Title
  
  月刊みんぱく
  
  Volume: 42(12) Pages: 20-20
- Open Access
- Data Source
  KAKENHI-PROJECT-19K20849
[Presentation] 味の嗜好と食の選択―タイにおけるうま味調味料の受容と広がり2022
- Author(s)
  大澤由実
- Organizer
  東南アジアの自然と農業研究会第187回例会
- Invited
- Data Source
  KAKENHI-PROJECT-19K20849
[Presentation] 味の嗜好と食の選択―タイにおけるうま味調味料の受容と広がり2021
- Author(s)
  大澤由実
- Organizer
  東南アジアの自然と農業研究会
- Data Source
  KAKENHI-PROJECT-21K01086
[Presentation] タイにおけるMSG(グルタミン酸ナトリウム)の受容と拒絶2020
- Author(s)
  大澤由実
- Organizer
  日本文化人類学会第54回研究大会
- Data Source
  KAKENHI-PROJECT-19K20849
[Presentation] Creation of Taste: Quest for Deliciousness2019
- Author(s)
  Yoshimi Osawa
- Organizer
  International Sｙmposium "Making Food in Human and Natural History"
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K20849

1. 生方史数 (30447990)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
2. 横山智 (30363518)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 藤本武 (20351190)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. 小林知 (20452287)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 山本宗立 (20528989)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 平田昌弘 (30396337)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. 和田崇之 (70332450)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. 小坂康之 (70444487)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 樋口浩和 (50303871)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. 中辻享 (60431649)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. 澤田綾子 (90613810)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. 久米崇 (80390714)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. 山本忠男 (00312398)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. 松田浩敬 (50451901)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Osawa Yoshimi 大澤 由実

Research Projects

Research Products

Co-Researchers

An Interdisciplinary Study on the Reconstruction of the Asian Fermented Food Cultural Region

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

アジアにおける公正で持続可能なフードシステム構築のための農と食の総合的研究

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

東北タイにおける塩類土壌の改良・再定義と新たな利活用オプションの開発

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

A Comparative Study of Monosodium Glutamate (MSG) ConsumptionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Perceptions of food and their transformation: MSG consumption and rejectionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] タイの日本食文化2020

Author(s)

Journal Title

Data Source

[Journal Article] 近代化・グローバル化による食と味の変容2019

Author(s)

Journal Title

Data Source

[Journal Article] 食を研究するということ2019

Author(s)

Journal Title

Data Source

[Journal Article] Umami Perception and Establishment in Contemporary Japan2019

Author(s)

Journal Title

DOI

NAID

URL

Language

Data Source

[Journal Article] Authenticity, Soft Power and the Japanese Food Boom2018

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Journal Title

Data Source

[Journal Article] ハニーホテル2018

Author(s)

Journal Title

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[Presentation] 味の嗜好と食の選択―タイにおけるうま味調味料の受容と広がり2022

Author(s)

Organizer

Data Source

[Presentation] 味の嗜好と食の選択―タイにおけるうま味調味料の受容と広がり2021

Author(s)

Organizer

Data Source

[Presentation] タイにおけるMSG(グルタミン酸ナトリウム)の受容と拒絶2020

Author(s)

Organizer

Data Source

[Presentation] Creation of Taste: Quest for Deliciousness2019

Author(s)

Organizer

Data Source

Osawa Yoshimi 大澤由実