In the Meiji Taisyo period, the growth of Kyoto’s dairy industry and corresponding milk use in confectionery shops was analyzed and the significance of the acceptance of milk in the snack food culture was considered. The dairy industry started with establishment of a state-operated pasture in 1872 in the Otagi district; that was subsequently succeeded by private management. And in the 1900’s, the supply and demand for milk and the accepting cultural attitude were established around the Otagi district. The aggressive acceptance of various milk products in the confectionery industry can be confirmed at both a confectionery shop during the Meiji period, and also at a Western-style confectionery shop in the modem world. The acceptance of milk as an ingredient was furthered due to the growing popularity of sweets such as kasutera, a sponge cake, Nanbangashi boulo, and Yougashi biscuits, which had been recently introduced to Japan. It was thus during the Meiji period that the confectionery and milk food cultures gained acceptance.

This research focuses on the role of school-lunch program in inheriting the traditional dietary culture of South Korea. Firstly, the historical trace of school-lunch program of Korea from its beginning point was examined in order to investigate the food policies background of rice being a staple food of the school meals. Secondly, menus of seven Korean elementary schools located in the city areas are analyzed based on the bansang structure which is known to be Korean traditional menu pattern. Lastly, five nutrition teachers and one nutritionist from six different elementary schools were interviewed in 2015 and 2016. Although school lunch program was originally designed for the healthy growth of the children, the contents of school meals were determined more by surplus food than ideas about healthy diets. The chief motive behind the adoption of rice as a staple food in school meals and the rapid development of the lunch program was closely related to the overproduction of rice, which has been an issue since the 1980s in Korea. Today, however, the rice-centered school lunches are perceived as an important educational tool from the view point of preserving Korean dietary culture. The interviewees recognized that their role was to provide school children with opportunities to experience the traditional Korean food culture.

This paper discusses the role of “butter” in early modem England jfrom the viewpoint that it was regarded and frequently described as being common in the diet of the age. Due to a lack of records, the food history of the era in question (the 16th to the mid-17th centuries) does not seem to have been fully explored, in terms of popular culture. By focusing on one specific food - in this case, butter - the present study aims to discover its significance in contemporary literature as well as in material culture. One can be fairly certain that “butter” in early modem England was used not only on the table but also as a part of rhetorical speech, or as a metaphor.

This study aims to obtain information about school lunches to be regarded as reference. I conducted research on the school lunch situation in Slovakia, where school lunches have been served for more than 70 years.

I examined school lunches at kindergarten, elementary school and high school in the capital city, Bratislava. I also interviewed the managers of school lunches at those schools, and administered a questionnaire survey to the elementary school students.

I found that the school lunches in Slovakia are strictly regulated by detailed rules, including penalties, and that school lunch menus are determined by referring to standard recipes created by expert committee members whose duty it is to inspect school lunches. The questionnaire survey established a high preference for milk, yogurt and cheese. In addition, Slovakian school lunches are provided in dining halls, with menus comprised mostly of traditional home-style dishes, in order to replicate the home dining experience as much as possible. Standard recipes, provided by expert committee members, took into account nutritional balance, food culture, and local production for local consumption, to ensure high quality.

In Slovakia, all schools utilize standard recipes, providing an environment similar to home-style dining, and the facilities are equipped to cook with these recipes, using home-style utensils. This situation can be referred in Japan.

Today, Kaiseki-iyori, a multi-course Japanese cuisine, is widely used to serve guests. However, research shows that Kaiseki-ryori dishes were often used to enjoy liquor (sake) during the middle of the Edo period. However, few studies have analyzed this aspect, and the development is not clear. The purpose of this study is to clarify how the use of these dishes developed and to examine the characteristics of Kaiseki-ryori dishes using cookbooks, magazines, and essays.

Dishes for honzen and tea ceremonies are well-known in Japanese cuisine. They are used to serve rice and side dishes during a meal, and sake and snacks (syuko) afterwards. Conversely, Kaiseki-iyori dishes were often used to serve sake and snacks before rice.

A form of dish similar to Kaiseki-ryori has existed before Kyoho period (1716-35).There were several names for this type of dish, and they were served with various menus. Because there was no formality to their presentation, it was easy to arrange these dishes at a restaurant.

The dish known as Chiles en Nogada, decorated with the three colors of the Mexican flag, is considered the symbol of Independence Day in contemporaiy Mexico. The purpose of this paper is to examine the process of creating this Mexican national cuisine, and to explore the positioning of this dish in the cookbooks of Josephine Velazquez de Leon, renowned as the mother of Mexican cuisine. Indigenous dishes made with com, and more recently created cuisine from rural Mexico, were accepted by all citizens, including the ruling class, between the 1940s and 1960s, after the Mexican Revolution. These dishes have become recognized as Mexican national cuisine. Examination of cookbooks published during this era has revealed that Chiles en Nogada was described as only one of several regional dishes associated with St. Augustine Day in August: Chiles en Nogada did not yet play an important role in integrating and unifying Mexican citizens.