雑誌『庖丁鹽梅』に現れた調理理論の啓蒙

概要

論文の詳細を見る
The enlightening articles about the theoretical cookery were extracted from No. I to 37 issues of magazine "HOCHO AMBAI" which was founded in 1889. The contents of those articles were analyzed from a viewpoint of cookery science in search for the origin modern science of cookery. These extracted cases can be roughly classified into the following five groups, and as a result of the research work, the conception was found to be connected with the modern science of cookery. ( I ) Necessity of the theoretical approach to cooking and research on the principle of cooking technique. ( 2 ) Aim at the education of cooking for females, and ascertaining that cooking is essential for all women not only as helper's housework. ( 3 ) Study on the relationship between human nutrition and food analysis, and necessity of the changes of food components in the process of cooking. ( 4 ) Appreciating the characteristics of foods as materials for various cooking. ( 5 ) The research group was organized by professional cooks to study and popularize the knowledge of the cooking.
日本調理科学会の論文
1998-11-20