Abstract

The history of food culture includes the development and discontinuation of numerous foods. In this study, using materials collected from our field visits and data from the literature, we examine different traditional Japanese foods and classify patterns observed in how they have been created, how they have been used, and how their use has declined. Efforts are often made by society to protect traditional foods and ensure their transmission to the next generation. We sort such efforts into several categories based on the type of approach employed. Based on the results of these classifications, we typify the life cycles of foods—from their beginning to their end, including any conservation efforts—and propose a framework for describing the life cycle of a food item from its birth to its death. Finally, we illustrate a method for organizing knowledge in the field of food culture history based on our proposed framework to identify laws governing food life cycles.