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

2017 Fiscal Year Final Research Report

• 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
• 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

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.

Free Research Field

食の社会学、ライフコース研究、産業社会学