【2022年度京大優秀論文】チェティヤールの歴史から紐解くチェティナード料理の真の姿

Abstract
In this thesis, the characteristics, and the transition of Chettinad cuisine which is one of Indian food categories in Tamil Nadu, South India, is considered. This food culture has been nurtured by Chettiar who is one of trading business castes in South India. Especially,Nagarathar who is one of communities in Chettiar is representative one. This study is based on interviews and questionaries to Nagaratar and non- Nagarathar chosen randomly on the street in Tamil Nadu. By this interview, it turned out that the characteristics of authentic Chettinad cuisine are 1) Use of seafood, 2) Use of ingredients from overseas, 3) High frequency of use of animal products, 4) Use of dried products. Additionally, it was proved that the misconception of Chettinad cuisine among non-Nagarathar are “Chettinad food is spicy and extravagant”. Finally, it is considered that how the transition of the perception of Chettinad cuisine occurred and concluded as follows. By the spread of a habit of go out for meal since the first half of the 20th century in India, Chettinad food began to be appreciated among non-Ngarathar. Then, Spicy and extravagant dishes are especially valued as feasts and as restaurants which served Chettinad dishes put an emphasis on the spiciness and extravagancy to live up to their guests, the characteristics of Chettinad cuisine has been selected and exaggerated.