In this paper, I examine how Chinese dishes for home cooking in Japan have developed over the course of a century by analyzing the recipes and ingredients in the cooking text Kyō no ryōri (Today’s Cooking) and comparing them with Ryōri no tomo (Cook’s Companion), which were published from the early twentieth century, and a classical Chinese cuisine book, Zhongguo ming cai pu (Cookbook of China’s Famous Dishes), authorized by the PRC government. The result shows that after WWII, a few culinary experts mainly from China introduced a wide variety of Chinese delicacies to Japanese readers. From the 1980s, different recipes for some dishes, such as dumplings, fried rice, and spring rolls, began to be introduced often, and unfamiliar ingredients and seasoning, such as coriander, oyster sauce, and chili bean sauce, were frequently used. The same dishes were cooked repeatedly using various recipes containing new elements. To summarize, we can say that Chinese dishes for home cooking in Japan are on the road to being standardized through diversification.

In the Middle Ages, European food culture emphasized the therapeutic aspect of food, based on the “four humors” of Greco-Roman medicine. Simultaneously we see the development of elaborate, colorful “entremets” that punctuated banquets at the court of Burgundy in France. There are contradictory images. The characteristic dish of an entremets is blanc manger, which was considered a healthy food for the sick. Although called a “white” dish, it eventually was also served in red or yellow colors.

In this paper, we examine the development of food culture in the Middle Ages while following the visual change process of blanc manger. We find blanc manger in physicians’ books and cookbooks, first as a therapeutic dish and later carrying a new value in terms of its appearance. Considering the difference between these intentions, we will examine the role of dishes at court banquets in the context of this change.

This article is a cultural anthropological study of Italian wine as an example of modern food that has come to have strong political and economic aspects. Since modern times, political and economic national policies have defined various aspects of food culture. Through an analysis of political policy for food, of collective discourse on food, and of changes in food itself, gastro-political studies have explored this trend and pointed out that food is politically and economically regulated. Wine in Italy is one of the foods that the state regulates using a certification system, and therefore can be regarded as an example of gastro-politics. The following two points can be pointed out from the case of a wine production site in Tuscany in central Italy. First, the certification system not only generates profits for local producers, but it also contributes to wine branding by establishing its global reputation. Secondly, while wine producers sometimes take advantage of the certification system strategically, they also sometimes demonstrate an ambiguous attitude by avoiding the certification system depending on forms of the distribution or the consumption of wine.

It is said that the festival of Joshi no settuku was a combination of purification events and doll festivals in the Heian period. In ancient times,Yomogi mochi was said to be used to celebrate the festival, while in the Edo period, Hishimochi was used as an offering.

In this study, I used “The Complete Collection of Japanese Dietary Lives” in 50 volumes and “Answer to the manners and customs of various countries” as materials to clarify how Hishimochi came to be offered in the Edo period based mainly on literature published at that time, and to clarify the characteristics of Hishimochi and the causes of regional differences based on national surveys about Hishimochi.

In conclusion, it is clear that the mainstream form of Hishimochi in the early Showa period included three colors, and a custom that had continued since the Edo period. In addition, there were wide regional differences in Hishimochi, and the historical backgrounds to such styles as Gosho style, Buke style and Temple style are considered.

This study elucidated the current status and issues related to school lunches in Nagano Prefecture from the viewpoint of food culture and food education’s perspectives; additionally, this study hopes to procure examples of practices that deepen the understanding of traditional food culture among pupils. A questionnaire survey administered to 234 nutrition teachers and staff attending a November 2016 workshop. Further, valid responses were received via postal mail from 212 (90.6%) participants.

On average, there were 10.7±16.2 days to serve local cuisine for lunch, and 11.3±6.4 days to serve event foods. Food education was practiced to deepen understanding of local food culture and agriculture by providing local dishes and event foods using local agricultural products in school lunches, and conveying farming experiences, food education was practiced to deepen the understanding of local food culture and agriculture. Furthermore, to enhance dietary education and school lunches, the study results highlighted the necessity to increase the number of nutrition teachers, particularly the number of nutrition teachers, particularly in large-scale supply centers for school meals.

This report reprints and introduces “Shokumotsu honzō yōka”(anthology of waka on medicinal foods) in the 1760 edition of Eitai chōhō-ki takara-gura. In the early Edo period, shokumotsu honzō-sho (herbals that focus on the beneficial effects of daily foods) were sometimes written in the form of poetry (waka): for example, Waka shokumotsu honzō. Previous studies have focused on the sources of this book or the differences among editions, and it was believed that such anthologies of waka were hardly created after the middle or late Edo period. However, by comparing the text of “Shokumotsu honzō yōka” with Waka shokumotsu honzō, I indicate that Eitai chōhō-ki takara-gura, which has seen several editions thereafter, includes the same or similar wakas of Waka shokumotsu honzō. This study reveals that herbals written in the form of waka are useful to understand the breadth of knowledge possessed by people in the Edo period about the medical benefits of daily foods.