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2報

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タイトル別名
  • Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 2
  • 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2ホウ)

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Abstract This serial study examines the culinary magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues, from 1886 to 1891)and The Great Japan Food Association Report No.1(1890)with special attention to gender issues, and explores the activities of food societies and cooking education in the mid-Meiji era. The previous report analyzed the descriptions related to culinary education in the 37 issues of the journal, delineating the activities of the members of two societies: the Society of the Art of Cooking and the Society of Food Research, the latter of which changed its name to the Great Japan Food Association in 1890. This report focuses on the final issue of Hocho-Ambai, No.37, and The Great Food Association Report No.1, and considers details concerning the Great Japan Food Association in an attempt to fathom the significance of private culinary education. The author concludes that, as was the case with the two societies reported on in the previous paper:(1)the Great Japan Food Association also proposed organizing food and cooking study meetings for men and women,(2)the actual sponsors and members of such meetings consisted of men with social status known as cookery lovers, and male professional cooks,(3)the content of the culinary education was geared toward professional cooks,(4)the idea of culinary education for both men and women broached by the research societies can be thought as a precursor of change, but it would be another nine years before women were common members of these types of societies.

7

KJ00009293539

収録刊行物

  • 學苑

    學苑 884 27-41, 2014-06-01

    東京 : 光葉会

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