Change in Cooking Style as Seen in Daily Menus Printed in Food Magazine between 1965 and 1984.

Miwa Satoko, Sato Fumiyo, Murayama Atsuko, Iwase Yasuhiko, Kimira Mitsuru

doi:10.5264/eiyogakuzashi.53.395

We analyzed the cooking styles and the main dishes for morning and evening meals presented in the menu calendars of the magazine “Nutrition and Cooking” in order to study the development of cooking styles between 1965 to 1984. 1) As for the cooking styles, the frequency of Western style dishes with bread as staple food surpassed that of the Japanese style for breakfast. But the Japanese style dishes were more frequently served than the Western style dishes in the evening. 2) For breakfast, eggs were served most frequently, and more than two main dishes were served quite often. For the evening meal, the number of seafood dishes almost equaled that of meat dishes. The order in the frequency of meats served for dinner was pork>chicken>beef. 3) As for the cooking techniques used in preparing the main dishes for evening meals, “boiling, steaming, and others” increased rapidly from 1965, followed by “baking (by indirect heat) and stir-frying”, while “baking (by direct heat) and frying” decreased. 4) As for the combined cooking techniques and seasonings used for the main dishes for evening meals, use of various liqueurs (wine, etc.) and spices for seafood and meat increased. For the seafood, various Western style dishes appeared and the use of oil and fat became popular. As for the use of meats, the frequency of combining the Western, Chinese and Japanese styles increased apparently. 5) Based on the daily menu suggestions printed in the food magazine, we verified the shift in the diet-composition to the Western style in the years from 1965.

Change in Cooking Style as Seen in Daily Menus Printed in Food Magazine between 1965 and 1984.

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