| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2017: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
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| Outline of Final Research Achievements |
This study aimed to make a comparative research on the developmental pathways of European cuisine in Japan with the documents and the oral histories of the restaurant workers. The organizational fields of French, Italian, and Spanish culinary by the Japanese chefs had been analyzed by focusing on the institutionalization of skill formation system, the spontaneous networks of the cooks, their identity and the strategic presentation of the chefs, and the demand and the supply of the Japanese cooks in these countries.
The organizational fields of Japan’s European cuisines have been evolved under the influence of multiple contexts, such as the governmental policies on foreign workers, the regional characteristics, and the trends of gastronomy in each country. This study considered the uniqueness and the generality of the developmental pathways among these fields.
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