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2026
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| Online Access: | https://doi.org/10.5281/zenodo.19535734 |
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| _version_ | 1866901831499644928 |
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| author | Itoh, Kei |
| author_facet | Itoh, Kei |
| contents | <p>This concept paper begins with a simple question: why did sesame oil never become widespread in Europe? It argues that the answer lies not only in cultivation or trade, but in the fact that Europe had already established other fats and oils—such as olive oil, dairy fat, animal fat, rapeseed oil, and sunflower oil—as the cultural basis of cooking. From this perspective, fats and oils are treated not merely as ingredients, but as foundational media that structure culinary culture. The paper also proposes a broader framework for comparing food cultures by asking not only what is eaten, but where fat is placed, including the distinct case of “low-oil cultures” such as Japan and Vietnam.</p> <p>Generative AI tools were used for language editing and structural refinement. The author takes full responsibility for the final text, argument, citations, and verification of factual claims.</p> <p>Keywords<br>sesame oil, oil and fat culture, culinary culture, non-oil culture, food culture studies, comparative culinary culture, intrinsic fat, extrinsic oil</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_19535734 |
| institution | Zenodo |
| language | |
| publishDate | 2026 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Why Did Sesame Oil Never Spread Widely in Europe?: The Foundational Structure of Culinary Culture Seen Through Fats and Oils Itoh, Kei <p>This concept paper begins with a simple question: why did sesame oil never become widespread in Europe? It argues that the answer lies not only in cultivation or trade, but in the fact that Europe had already established other fats and oils—such as olive oil, dairy fat, animal fat, rapeseed oil, and sunflower oil—as the cultural basis of cooking. From this perspective, fats and oils are treated not merely as ingredients, but as foundational media that structure culinary culture. The paper also proposes a broader framework for comparing food cultures by asking not only what is eaten, but where fat is placed, including the distinct case of “low-oil cultures” such as Japan and Vietnam.</p> <p>Generative AI tools were used for language editing and structural refinement. The author takes full responsibility for the final text, argument, citations, and verification of factual claims.</p> <p>Keywords<br>sesame oil, oil and fat culture, culinary culture, non-oil culture, food culture studies, comparative culinary culture, intrinsic fat, extrinsic oil</p> |
| title | Why Did Sesame Oil Never Spread Widely in Europe?: The Foundational Structure of Culinary Culture Seen Through Fats and Oils |
| url | https://doi.org/10.5281/zenodo.19535734 |