Small-Type Coastal Whaling in Japan: Report of an International Workshop
Includes chapters on the history of whaling in Japan, uses of whale meat and social integration and whaling culture. Appendices include Japanese and English names for several whale species, whale meat in Japanese food culture, the impact of the whaling moratorium, etc.
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Contemporary Japanese SmallType Coastal Whaling
The Commercial Distribution of Whale Meat
Whaling Beliefs and Japanese World view
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Abashiri aboriginal associated Awa County Ayukawa Baird's beaked whales blubber boat owners Buddhist catch ceremonial Chiba Prefecture Chikura Coastal Whaling Workshop commercial crew members dishes distribution of whale eat whale meat economic Field notes fin whale fish fishermen fishery flensers flensing food culture Gaibo Hogei harpooner harvest Hokkaido human hunting important involved Iwasaki Japan Japanese STCW Japanese whaling Katsuyama kujira landing station Large-type Coastal Whaling Minke whale offshore minke whales operated Osaka Oshika participants Pelagic Whaling percent pilot whales ports priest processors red meat region religious restaurants retail ritual sashimi sauce Shinto shrine Small-type Coastal Whaling social sperm whale STCW boats STCW communities subsistence whaling Taiji tare temple tourism traditional villages Wada Wadaura Wakayama Prefecture whale meat whale memorial rites whale products whaling boats whaling communities whaling company whaling complex whaling culture whaling grounds Whaling in Japan whaling season whaling vessel wholesalers