The purpose of this research is to clarify the influence of Home Economics education on “pleasure of happy home around the dinner table.” Fifty-five articles on happy family get-together were extracted from the home economics textbooks published in Taisho and Showa eras (1920s to 1930s). The results of the analysis of the above articles are as follows: Many descriptions of the conditions and functions realizing the happy family get-together around the dinner table were found in the 1920s. However, they ceased to appear in the textbooks from 1929 onward and morality was increasingly emphasized instead such as the role of meal in sound family and how the housewife should be and do. It is interesting to note that the articles on “happy family get-together around the dining table” were closely related with the popularization of CHABUDAI or low collapsible dining table. The textbooks published in the war structure stressed the importance of “happy family get-together around the dinner table” as if to supplement the poor supply of food with morality. In other words, the home economics education was given on a war footing.

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This study examines the inhibitory activity of spice extracts on histidine decarboxylase which synthesizes histamine, a bioactive amine participating in gastrointestinal ulcer and allergy ailments. It was found that most of both the water and ethanol extracts affected the enzymatic activity, the majority exhibiting inhibitory activity, although the degree of inhibition varied widely. Cinnamon, allspice, and Japanese pepper were strong inhibitors among the ethanol extracts, with the water extracts of cinnamon, allspice and Japanese pepper also exhibiting strong inhibition, together with other extracts from sage, bayleaf, rosemary, etc. Ethanol and water as the solvents had an opposing effect on some of the spice extracts. For example, the water extract of peppermint was inhibitory, while the ethanol extract enhanced the enzyme activity. Individual known components of the ethanol extracts of various spices were examined for their inhibitory effect on histidine decarboxylase, most of them exhibiting inhibition, although not as strongly as the crude extracts. An additive effect of spice components may be important for this inhibition. We demonstrate that it was possible to identify suitable inhibitor(s) of histidine decarboxylase by using our evaluation method. The inhibitors found by our method may be used as anti-allergic agents without any severe side effects. Food components having anti-allergic and anti-ulcer properties are also highly desirable with future development.

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In late 19^th century England, ‘the New Woman’ arises in many literary works and dramas. In this essay, I will explain the features of the New Woman by studying the drama The New Woman and examining the reviews and costumes in the magazines The Sketch and The Queen. Firstly, women who aimed for a new way to live have these features: working, looking for platonic love, not cooking, having a latchkey, living freely and smoking. Secondly, they wore ‘tubular’-looking nether garments, ‘cut-away’ coats and ‘trying hats.’ In this time, there were many tailor-made coats for women like those shows in advertisements of dressmakers. They wore tailor-made costumes because it expressed women's emancipation. Finally, the New Woman wore attractive dresses which were in vogue. The evening dress of Mrs. Sylvester ornamented with birds expressed a defiant attitude different from traditional attire. The New Woman established her status by her actions and her costume.

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Quinoa-tempeh (the quinoa fermented with Rhizopus oligosporus, Q-tempeh) is a typical functional food, but its use has been limited for its strong enzyme activities. To expand the use of quinoa-tempeh as a high functional foodstuff, breads were prepared using wheat flour partly substituted with quinoa powder and Q-tempeh paste (heated and pasted Q-tempeh) inactivated enzymes of R. oligosporus, and their suitability of quinoa and Q-tempeh as an ingredient of bread were compared. The bread made from 5% substitution of quinoa for wheat flour increased hardness, and descent preferable ranking on taste, flavor, texture and overall of it. However, no significant differences were found between the control bread and the bread made from 5% substitution of Q-tempeh for wheat flour on the hardness and cohesiveness, and as well as in the preferable ranking on taste, flavor, texture and overall. Furthermore, Q-tempeh retarded hardening of bread during storage at low temperature.

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Okara-tempeh (the okara fermented with Rhizopus oligosporus, O-tempeh) is a typical functional food, but its use has been limited for strong enzyme activities of R. oligosprus. To expand the use of O-tempeh as a high functional and high dietary fiber foodstuff, the utilization of O-tempeh inactivated enzymes with cooking and pasted (O-tempeh paste) for an ingredient of pancake and croquette was examined. Any significant differences were not found between ordinary pancakes and substituted pancakes substituted for 10% soft flour with okara or O-tempeh paste in volume, hardness, or cohesiveness. The sensory evaluation scores of pancake substituted for 10% soft flour with okara were lower in flavor, taste and overall than these of ordinary pancake. These of pancake substituted with 10% O-tempeh paste were lower in flavor and overall than those of ordinary pancake. The dietary fiber of the pancake made from flour substituted 10% O-tempeh paste was 2.4-fold that of ordinary pancake. The sensory evaluation score of croquettes substituted for 30% mashed potato with okara was lower than that of ordinary croquettes in overall, but no significant difference at sensory evaluation scores was detected between ordinary croquette and substituted croquette with O-tempeh paste for 30% mashed potato in flavor, taste, texture and overall. The dietary fiber of croquette substituted for 30% mashed potato with O-tempeh paste was about 3.5-fold that of ordinary croquette. Based on these results, it was suggested that O-tempeh paste was more useable than okara as a foodstuff, and could be used as a substituting ingredient for 10% soft wheat flour to pancake and 30% mashed potato to croquette. Furthermore, it was confirmed that O-tempeh paste was useful as a high dietary fiber stuff.

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