Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 1

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Other Title
  • 明治中期の専門料理人と「割烹熱心家」による食物・調理に関する研究会にみる男女両性の調理教育 第1報
  • メイジ チュウキ ノ センモン リョウリニン ト 「 カッポウ ネッシンカ 」 ニ ヨル ショクモツ ・ チョウリ ニ カンスル ケンキュウカイ ニ ミル ダンジョ リョウセイ ノ チョウリ キョウイク(ダイ1ポウ)

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Abstract

This study examines the magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues published from 1886 to 1891)to explore the activities of societies of culinary education for food and cooking in the mid-Meiji era. The author, from the viewpoint of gender, reviewed, selected and analyzed articles describing the activities of the Society of Art of Cooking Research and the Society of Food Research organized by professional cooks and cookery lovers in the period. The following results were obtained.(1)The above societies both intended to hold study meetings for men and women. However, the actual sponsors and members of such meetings were male amateur and professional cooks.(2)The content of their education was geared toward professional cooks.(3)The cooking school proposed by the Society of Food Research provided vocational culinary education for both men and women.

9

KJ00009006359

Journal

  • GAKUEN

    GAKUEN 880 71-82, 2014-02-01

    東京 : 光葉会

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