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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
https://swu.repo.nii.ac.jp/records/5776
https://swu.repo.nii.ac.jp/records/577698681c94-7275-4994-9d10-b512d2ff484b
名前 / ファイル | ライセンス | アクション |
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KJ00009293539.pdf (1.9 MB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2017-02-16 | |||||
タイトル | ||||||
タイトル | 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 | |||||
タイトル | ||||||
タイトル | Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 2 | |||||
言語 | en | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 男女両性のための調理教育,料理雑誌,食物・調理に関する研究会,割烹,ジェンダー | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | culinary education for men and women,culinary magazine,food and cooking research societies,culinary art, art of cooking,gender | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00038441 | |||||
著者 |
今井, 美樹
× 今井, 美樹× Imai, Miki |
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著者所属(日) | ||||||
値 | 昭和女子大学初等教育学科 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 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. | |||||
書誌情報 |
學苑 en : GAKUEN 巻 884, p. 27-41, 発行日 2014-06-01 |
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表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 7 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00009293539 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13480103 |