What Constitutes Traditional and Modern Eating? The Case of Japan

• Main Authors: Gudrun Sproesser, Sumio Imada, Isato Furumitsu, Paul Rozin, Matthew B. Ruby, Naomi Arbit, Claude Fischler, Harald T. Schupp, Britta Renner
• Format: Article
• Language: English
• Published: MDPI AG 2018-01-01
• Series: Nutrients
• Subjects: traditional eating; modern eating; Japan; multi-faceted; dimensions; compilation; systematization
• Online Access: http://www.mdpi.com/2072-6643/10/2/118

Traditional Japanese dietary culture might be a factor contributing to the high life expectancy in Japan. As little is known about what constitutes traditional and modern eating in Japan, the aims of the current study were to (1) comprehensively compile and systematize the various facets of traditional and modern eating; and (2) investigate whether these facets also apply to traditional and modern eating in Japan. In Study 1, an extensive international literature review was performed. Forty-five facets of traditional and modern eating were compiled and systematized into the dimensions of what and how people eat, and into eleven separate subdimensions. In Study 2, 340 adults from Japan answered a questionnaire. Results showed that traditional and modern eating in Japan is reflected in both what and how people eat. Within these two dimensions, ten subdimensions were found: the ingredients, processing, temporal origin, spatial origin, and variety of consumed foods, as well as temporal, spatial, and social aspects, appreciation, and concerns when eating. This study provides a broad compilation of facets of traditional and modern eating in Japan. Future research should investigate how these facets are related to life expectancy and health.