Educational significance of learning cooking as culture

2018 Fiscal Year Final Research Report

• Project/Area Number: 16K13562
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Sociology of education
• Research Institution: Aichi University Junior College
• Principal Investigator: SUGAWA TAEKO 愛知大学短期大学部, ライフデザイン総合学科, 教授 (40342125)
• Project Period (FY): 2016-04-01 – 2019-03-31
• Keywords: 女子教養 / 外国人居留地 / 西洋料理教室 / 非体系化

Outline of Final Research Achievements

Objective: In modern Japan, education institutions have begun teaching cuisine systematically and scientifically. Moreover, various sources such as diaries, magazines and newspapers reflect the existence of cooking classes for girls who do not have a clear purpose. We studied the educational significance oflearning cooking without focusing on the actual practice of cooking.Method: We gathered information on cooking classes through a diary from the end of the Meiji era, as well as from a newspaper, and compared this information with previousstudies on cooking education.Results: In Japan, in the late Meiji era, cuisine was a part of girls' education under the category of "okeiko-goto." Classes were not systematized, and it seems that they did not apply what they learned in their lives and occupations. Learning to cook Western food was considered valuable. Learning cooking improved intellectual curiosity and insight into an unknown culture.

Free Research Field

食の思想

Academic Significance and Societal Importance of the Research Achievements

日本における教養主義は、大正期に確立されたとされてきたが、女子の教養に関しては、明治末期には存在した。また、その教育・学習のかたちは、男子教養教育が教育機関における体系化されたものであったものと異なり、個人教授の場で、体系化されない自由なものであった。このような教育方法、学びの場の提供は、今後の大学における教養教育方法の構築に応用できるものである。