Abstract
The enlightening articles about the theoretical cookery were extracted from No.1 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.
( 1 ) 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.
