Osawa Yoshimi 大澤由実

Researcher Number	40822630
Affiliation (Current)	2025: 桜美林大学, リベラルアーツ学群, 准教授
Affiliation (based on the past Project Information) *help	2020 – 2025: 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 Basic Section 04030:Cultural anthropology and folklore-related / 0104:Geography, cultural anthropology, folklore, and related fields Except Principal Investigator Basic Section 80010:Area studies-related / Medium-sized Section 4:Geography, cultural anthropology, folklore, and related fields
Keywords	Principal Investigator 消費 / 味 / 食文化 / タイ / グルタミン酸ナトリウム / MSG / イタリア / 食のグローバル化 / 社会変容 / 味覚 … More / 化学調味料 / グローバル化 / 科学調味料 / うま味 / 調味料 … More Except Principal Investigator 塩類土壌 / 伝統的製塩 / ドメスティケーション / 生業複合 / 資源利用 / 土壌改良 / 東北タイ / 灌漑排水 / 耐塩性作物栽培 / 塩類利用システム / 土壌塩類化 / フードシステム / 食の安全安心 / 食の安全保障 / 環境健康志向 / 環境・健康志向 / 食料安全保障 / 小農 / 発酵食品 / アフリカ / ヒマラヤ / アジア / 菌叢解析 / 在来知 / 発酵食 Less

麹と麹作りの文化的意味をめぐる研究：タイ北部山地におけるカレンの事例からPrincipal Investigator
- Principal Investigator
  
  大澤由実
- Project Period (FY)
  2025 – 2028
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 04030:Cultural anthropology and folklore-related
- Research Institution
  Aoyama Gakuin University
東北タイの伝統的製塩の保全と塩類土壌の改良を両立する生業複合の構築
- Principal Investigator
  
  久米崇
- Project Period (FY)
  2024 – 2028
- Research Category
  
  Fund for the Promotion of Joint International Research (International Collaborative Research)
- Review Section
  
  Medium-sized Section 4:Geography, cultural anthropology, folklore, and related fields
- 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
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
Perceptions of food and their transformation: MSG consumption and rejectionPrincipal Investigator
- Principal Investigator
  
  Osawa Yoshimi
- Project Period (FY)
  2018 – 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 2023 2022 2021 2020 2019 2018

All Journal Article Presentation Book

[Book] 「近代化・グローバル化による味の変容ータイの調味料文化」横山智編『世界の発酵食をフィールドワークする』2022
- Author(s)
  大澤由美
- Total Pages
  240
- Publisher
  農山漁村文化協会
- ISBN
  9784540212222
- Data Source
  KAKENHI-PROJECT-21H04375
[Book] 'Centralization and Standardization of Taste: Dashi in Japan.' In "The cultural politics of food, taste, and identity : a global perspective" A. Diaz and S. Igor eds.2021
- Author(s)
  Yoshimi OSAWA
- Total Pages
  270
- Publisher
  Bloomsbury Academic
- ISBN
  9781350162723
- Data Source
  KAKENHI-PROJECT-21H04375
[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
  https://minpaku.repo.nii.ac.jp/records/8359
- Year and Date
  2019-10-29
- 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] 昭和初期における山野草の食用利用：日本の食生活全集を中心に2023
- Author(s)
  大澤由実
- Organizer
  和食文化学会第5回研究大会
- Data Source
  KAKENHI-PROJECT-21K01086
[Presentation] Traditional Karen Rice Fermentation Starters and the Use of Plants in Northern Thailand2023
- Author(s)
  Osawa Yoshimi
- Organizer
  The 13th Asian Food Study Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21H04375
[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] 発酵食と味―うま味とタイのフィールドワークから2022
- Author(s)
  大澤由実
- Organizer
  名古屋大学博物館第28回特別展『世界の発酵食をフィールドワークする』関連講演会第5回
- Invited
- Data Source
  KAKENHI-PROJECT-21H04375
[Presentation] 発酵食と味一うま味とタイのフィールドワークから2022
- Author(s)
  大澤由実
- Organizer
  名古屋大学博物館特別展「世界の発酵食をフィールドワークする」関連講演会
- Invited
- Data Source
  KAKENHI-PROJECT-21K01086
[Presentation] Umami and Power2022
- Author(s)
  Yoshimi Osawa
- Organizer
  Symposium Toward the International Society for Gastronomic Sciences and Studies
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K01086
[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)

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2. 佐々木綾子 (90613810)

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3. 久米崇 (80390714)

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Osawa Yoshimi 大澤 由実

Research Projects

Research Products

Co-Researchers

麹と麹作りの文化的意味をめぐる研究：タイ北部山地におけるカレンの事例からPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

東北タイの伝統的製塩の保全と塩類土壌の改良を両立する生業複合の構築

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

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

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

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Book] 「近代化・グローバル化による味の変容ータイの調味料文化」横山智編『世界の発酵食をフィールドワークする』2022

Author(s)

Total Pages

Publisher

ISBN

Data Source

[Book] 'Centralization and Standardization of Taste: Dashi in Japan.' In "The cultural politics of food, taste, and identity : a global perspective" A. Diaz and S. Igor eds.2021

Author(s)

Total Pages

Publisher

ISBN

Data Source

[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

Year and Date

Language

Data Source

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

Osawa Yoshimi 大澤由実