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In culinary terminology, squab is a young domestic pigeon, typically under four weeks old,〔(【引用サイトリンク】url=http://www.allqdup.com/game-birds/ )〕 or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word ''skvabb'' means "loose, fat flesh". It formerly applied to all dove and pigeon species, such as the wood pigeon, the mourning dove, and the now-extinct passenger pigeon,〔〔''OED'' gives earliest usage 1640 as a young bird, 1694 as a young pigeon.〕 and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab.〔 The practice of domesticating pigeon as livestock may have come from the Middle East; historically, squabs or pigeons have been consumed in many civilizations, including Ancient Egypt, Rome and Medieval Europe. Although squab has been consumed throughout much of recorded history, it is generally regarded as exotic, not as a contemporary staple food; there are more records of its preparation for the wealthy than for the poor. The modern squab industry uses utility pigeons. Squabs are raised until they are roughly a month old, when they reach adult size but have not yet flown, before being slaughtered. ==History== The practice of domesticating pigeon as livestock may have come from the Middle East; historically, squabs or pigeons have been consumed in many civilizations, including Ancient Egypt, Rome and Medieval Europe.〔 Doves are described as food in the Holy Scriptures and were eaten by the Hebrews. Texts about methods of raising pigeons for their meat date as far back as AD 60 in Spain.〔 Such birds were hunted for their meat because it was a cheap and readily available source of protein.〔 In the Tierra de Campos, a resource-poor region of north-western Spain, squab meat was an important supplement to grain crops from at least Roman times. Caelius Aurelianus, an Ancient Roman physician, regarded the meat as a cure for headaches, but by the 16th century, squab was believed to cause headaches. From the Middle Ages, a dovecote (French ''pigeonnier'') was a common outbuilding on an estate that aimed to be self-sufficient.〔 The dovecote was considered a "living pantry",〔 a source of meat for unexpected guests, and was important as a supplementary source of income from the sale of surplus birds. Dovecotes were introduced to South America and Africa by Mediterranean colonists. In medieval England, squab meat was highly valued, although its availability depended on the season—in one dovecote in the 1320s, nearly half the squab yield was produced in the summer, none in the winter. In England, pigeon meat was eaten when other food was rationed during the Second World War and remains associated with wartime shortages and poverty. This was parodied in an episode of the sitcom ''Dad's Army'', "Getting the Bird".〔Croft, David; Perry, Jimmy; Webber, Richard (2000). The Complete A-Z of Dad’s Army. Orion. ISBN 0-7528-4637-X. 〕 Nevertheless, many people continue to eat it, especially the older generation. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Squab (food)」の詳細全文を読む スポンサード リンク
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