Abstract
The purpose of this study is to examine “Hocho-Ambai, ” a culinary magazine in the mid-Meiji era, and clarify how culinary education was treated in that age.
For the analysis, articles printed in all 37 volumes of “Hocho-Ambai, ” (1886 to 1891) and judged to describe the cooking and education of professional cooks in the mid-Meiji era were examined from the viewpoint of gender.
The results obtained are described below. Our analysis clarified that a culinary education was provided in “Hocho-Ambai, ” as (1) a culinary education for male cooks, and (2) a culinary education for females to develop into good wives and wise mothers as well as (3) a culinary vocational education for both genders. The third finding is a new discovery. In that age, a culinary vocational education for women who ran self-supporting restaurants was clearly recognized, and the courses of cooking schools proposed by the Society of Food Research included a vocational education for both genders.
