The Developmental Pathways of European Cuisines in Japan and the Labour Histories of Restaurant Workers

• Project/Area Number: 26380700
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Sociology
• Research Institution: Taisho University
• Principal Investigator: Sawaguchi Keiichi 大正大学, 心理社会学部, 教授 (50338597)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Project Status: Completed (Fiscal Year 2017)
• Budget Amount: ¥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)
• Keywords: 国際移動 / レストラン産業 / キャリア形成 / 西洋料理 / イタリア / フランス / スペイン / 組織フィールド / ゲストワーカー / キャリア構造 / 移民 / 労働 / サービス業 / 職業キャリア / レストラン / ライフコース / 職業

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.

Research Products

• [Journal Article] 組織フィールドの生成と非専門家による貢献 (2016)
  • Author(s): 澤口恵一
  • Journal Title: 大正大学研究紀要 Volume: 101 Pages: 236-225
  • Open Access / Acknowledgement Compliant
• [Presentation] グローバリゼーションと外国人労働者のキャリア達成:フランスの日本人レストラン経営者の事例から (2015)
  • Author(s): 澤口恵一
  • Organizer: 日本社会学会
  • Place of Presentation: 早稲田大学戸山キャンパス（東京都新宿区）
  • Year and Date: 2015-09-19
• [Book] Food,Power , and Agency (2017)
  • Author(s): Lonard Schmieding , Rossella Ceccarini ,Keiichi Sawaguchi, Christoph Ribbat , Bryant Simon, Nina Mackert, Jurgen Martschukat, Eva Barlosius, Jernej Mlekuz
  • Total Pages: 216
  • Publisher: Bloomsbury
  • ISBN: 9781350089587
• [Book] 変容する社会と社会学ー家族・ライフコース・地域社会 (2017)
  • Author(s): 岩上真珠、池岡義孝、大久保孝治編著
  • Total Pages: 336
  • Publisher: 学文社