Everything but the Taste: Kyoto’s Shishigatani Squash as Culinary Heritage

References

• Adachi, Iwao. 1981. Nihon Shokumotsu Bunka No Kigen. Tokyo: Jiyūkokuminsha.
   Google Scholar
• Anon. 2013. “Shishigatani Kabocha.” Accessed August 10 2016. http://www.chickenfish.cc/bio/shishigatani-kabocha/
   Google Scholar
• Anrakuji. 2009. “7 Gatsu 25 Nichi Chūfū Majinai Shishigatani Kabocha Kuyō ni tsuite.” Accessed October 8, 2014. http://anrakuji-kyoto.com/pumpkin
   Google Scholar
• Aoba, Takashi. 2013. Nihon no Yasai Bunkashi Jiten. Tokyo: Yasaka shōbō.
   Google Scholar
• Bourdieu, Pierre. 1984. Distinction: A Social Critique of the Judgement of Taste. Cambridge, MA: Harvard University Press.
   Google Scholar
• de St. Maurice, Greg. 2013. “The Movement to Reinvigorate Local Food Culture in Kyoto, Japan.” In Food Activism: Agency, Democracy, and Economy, edited by Carole Counihan and Valeria Siniscalchi, 77–94. London: Berg.
   Google Scholar
• eKyōto Netto. n.d. “Daikon Daki.” Accessed January 19 2017. http://www.e-kyoto.net/saiji2/622
   Google Scholar
• Encyclopedia of Kyoto. n.d. “Shishigatani kabocha.” Accessed November 20 2014. http://www.xn–1lq080npta.jp/Life/VegetableShishigataniKabocha.html
   Google Scholar
• Finnis, Elizabeth. 2012. “Introduction.” In Reimagining Marginalized Foods: Global Processes, Local Places, edited by Elizabeth Finnis, 1–14. Tucson, AZ: The University of Arizona Press.
   Google Scholar
• Hammer, Karl, and Thomas Gladis. 2014. “Notes on Infraspecific Nomenclature and Classifications of Cultivated Plants in Compositae, Cruciferae, Cucurbitaceae, Gramineae (With a Remark on Triticum dicoccon Schrank) and Leguminosae.” Genetic Resources and Crop Evolution 61 (8): 1455–1467. 10.1007/s10722-014-0148-8
   Web of Science ®Google Scholar
• Jeffrey, C. 2001. “Cucurbitaceae.” In Mansfeld’s Encyclopedia of Agricultural and Horticultural Crops (Except Ornamentals), edited by Peter Hanelt, The Institute of Plant Genetics and Crop Plant Research, 1510–1557. New York: Springer.
   Google Scholar
• Kaneshō Group. 2004. “Dentō no Yasai: Shishigatani Kabocha” [Traditional Vegetables: Shishigatani Kabocha]. Accessed November 20 2014. http://www.kyoyasai.co.jp/shishigatani/
   Google Scholar
• Kays, Stanley J., João C. Dias. 1995. “Common Names of Commercially Cultivated Vegetables of the World in 15 Languages.” Economic Botany 49 (2): 115–152. 10.1007/BF02862917
   Web of Science ®Google Scholar
• Kikuchi, Masaharu. 2006. Gendai ni Ikidzuku Kyō no Dentō Yasai: Koto no Shokubunka wo Ninatte [Traditional Kyoto Vegetables that Live on Today: Carrying on Food Culture of the Ancient Capital]. Tokyo: Seibundō.
   Google Scholar
• Kyoto City Industry and Tourism Bureau, Tourism Promotion Section. 2014. “Heisei 25 nen kankō sōgō chōsa ni tsuite.”
   Google Scholar
• Long, Lucy M. 2004. “Culinary Tourism: A Folklorist Perspective on Eating and Otherness.” In Culinary Tourism, edited by L. M. Long, 20–50. Lexington, KY: University Press of Kentucky.
   Google Scholar
• Lotti, Ariane. 2010. “The Commoditization of Products and Taste: Slow Food and the Conservation of Agrobiodiversity.” Agriculture and Human Values 27 (1): 71–83. 10.1007/s10460-009-9213-x
   Web of Science ®Google Scholar
• Mattus, Matt. 2014. “Japan and Its Traditional Squash–Kyoyasai, Shishigatani and Kabocha.” Accessed August 10 2016. http://www.growingwithplants.com/2014/10/japan-and-its-traditional-squash.html
   Google Scholar
• Nakamura, Yasushi, Tomoaki Matsuo, Shigehisa Okamoto, Akiyoshi Nishikawa, Toshio Imai, Eun Young Park, and Kenji Sato. 2008. “Antimutagenic and Anticarcinogenic Properties of Kyo-yasai, Heirloom Vegetables in Kyoto.” Genes and Environment 30 (2): 41–47. 10.3123/jemsge.30.41
   Google Scholar
• Nakamura, Yasushi, Shinpei Watanabe, Minami Kageyama, Keiko Shirota, Koji Shirota, Hisashi Amano, Tadahiro Kashimoto, et al. 2010. “Antimutagenic; Differentiation-Inducing; and Antioxidative Effects of Fragrant Ingredients in Katsura-Uri (Japanese Pickling Melon; Cucumis melo var. conomon).” Mutation Research/Genetic Toxicology and Environmental Mutagenesis 703 (2): 163–168. 10.1016/j.mrgentox.2010.08.015
   PubMed Web of Science ®Google Scholar
• Nelen, Mary. 2009. “Recipe of the Week: Shishigatani Pumpkin Soup.” Accessed August 10 2016. http://thevalleylocavore.blogspot.jp/2009/10/recipe-of-week-shishigatani-pumpkin.html
   Google Scholar
• Nihon no Shokuseikatu Zenshū Kyōto Editorial Committee. 1985. Rural Culture Association Japan. Kikigaki Kyōto No Shokuji [Oral Accounts of Kyoto Meals]. Tokyo: Rural Culture Association Japan.
   Google Scholar
• Paris, Harry S. 2001. “History of the Cultivar-groups of Cucurbita pepo.”Horticultural Reviews 25: 71–170.
   Google Scholar
• Rakuten ichiba. 2014. “Kyoto san Shishigatani Kabocha” [Kyoto-grown Shishigatani kabocha]. Accessed November 20 2014. http://item.rakuten.co.jp/gem-hanbai/10000149/
   Google Scholar
• Rath, Eric. 2014. “New Meanings for Old Vegetables in Kyoto.” Food, Culture and Society 17 (2): 203–223.
   Web of Science ®Google Scholar
• Rozin, Paul, and Julia Hormes. 2009. “Food Preferences and Aversions.” In The Child: An Encyclopedic Companion, edited by R. A. Shweder, T. R. Bidell, A. C. Dailey, S. D. Dixon and P. J. Miller, 369–372. Chicago, IL: University of Chicago Press.
   Google Scholar
• Sanjur, Oris I., Dolores R. Piperno, Thomas C. Andres, and Linda Wessel-Beaver. 2002. “Phylogenetic Relationships Among Domesticated and Wild Species of Cucurbita (Cucurbitaceae) Inferred from A Mitochondrial Gene: Implications for Crop Plant Evolution And Areas of Origin.” Proceedings of the National Academy of Sciences 99 (1): 535–540. 10.1073/pnas.012577299
   PubMed Web of Science ®Google Scholar
• Takashima, Shiro, and Seiichi Katō. 2003. Kyō No Dentō Yasai to Shun Yasai. Osaka: Tombo.
   Google Scholar
• Traganou, Jilly. 2004. The Tōkaidō Road: Traveling and Representation in Edo and Meiji Japan. New York: RoutledgeCurzon. 10.4324/9780203457979
   Google Scholar
• Tsukagoshi, Satoru, Asami Takano, Masaaki Hohjo, Fumio Ikegami, Toshihiko Hagiwara, Chigusa Nakao, Kosuke Yamada, et al. 2011. “Evaluation of Some Local Cultivars of Carrot in Terms of the Suitability as Materials for’ Yakuzen’ Dishes.” Journal of Traditional Medicines 28 (3): 106–114.
   Google Scholar
• Van Esterik, Penny. 2006. “From Hunger Foods to Heritage Foods: Challenges to Food Localization in Lao PDR.” In Fast Food/Slow Food: The Cultural Economy of the Global Food System, edited by Richard Wilk, 83–96. Lanham, MD: Altamira.
   Google Scholar
• Wilk, Richard R. 1997. “A Critique of Desire: Distaste and Dislike in Consumer Behavior.” Consumption, Markets and Culture 1 (2): 175–196. 10.1080/10253866.1997.9670297
   Google Scholar
• Yomiuri Shimbun. 1991. “Dentō no Kyōyasai ga Fukkatsu shi Hajimeta Gurume ni Kenkō Shoku wo” [The Start of a Traditional Vegetable Revival: Healthful Food for Gourmets]. January 01.
   Google Scholar