Abstract
“Cookery Science” was set up as one of the subjects in the department of food which were opened in women's universities established under the new system after World War II.
The subject was not always named “Cookery Science” (Choori Kagaku), but different names like “Tyoori Gaku” and “Ryoori Kagaku” were used in the similar meaning to “Cookery Science”.
They were named as one of the new subjects which included an experimnetal cookery.
But, on investigation through the curriculums and some students' notes in the old system of the women's schools of higher education, it was clarified that the experimental cookery was carried out in Miyagi ken Women's Special School, (Miyagi Ken Joshi Senmon Gakko), Tokyo Women's Teacher Training College (Tokyo Joshi Kooto Shihan Gakko) and Nara Women's Teacher Training College (Nara Joshi Kooto Shihan Gakko) around 1940.
After educational reform in early 1940 s, the basic idea of “Cookery Science” had been established.
