...The school was established to spread cooking techniques and nutritional knowledge to families, and also served as a salon for upper-class women who commuted by rickshaw. The founder, Minekichi Akahori, had students drape cloth over their bodies and hold it down with a sash to prevent their kimonos from getting dirty with oil or water. Improvements were made, such as making the kimono like a gilet with strings tied at the sides, and making it the same length as a kimono to also protect against the cold, as students would sit on the wooden floor to do wet work in the school. ... From [Cooking School]...In this respect, it differs from culinary schools, whose main purpose is to train professionals to work in cooking at restaurants that serve large numbers of people, as well as cafeterias in schools, hospitals, and other places of business. The first culinary school in Japan was the Kappo School (Katsupo Kyojo) opened by Akahori Minekichi in Nihonbashi, Tokyo in 1882. It aimed to provide a theoretical explanation for traditional restaurant cuisine, which had previously required long-term training, and to make it available to the home. It is said that Akahori was also the first to adopt a kitchen where chefs could work while standing, and within ten years, seven more schools had been opened. ... *Some of the terminology explanations that mention "Akahori Minekichi" are listed below. Source | Heibonsha World Encyclopedia 2nd Edition | Information |
…教場は料理技術や栄養知識を家庭に広めるため開設されたもので,人力車で通うような上流階級の女性たちのサロンともなっていた。創始者の赤堀峰吉は,生徒たちの着物が油や水で汚れるのを防ぐために,布を体の前後に掛け,たすきで押さえさせた。ジレのようにして横でひもを結んだり,教場では板の間に座って水仕事をするため,防寒も兼ねて着物と同じ丈にするなど,改良が加えられた。… 【料理学校】より…その点で,多数の人に飲食物を提供する飲食店をはじめ,学校,病院,その他事業所の食堂などで調理業務に携わる職業人の養成を主たる目的とした調理師学校とは異なる。日本で最初の料理学校は,1882年赤堀峰吉が東京日本橋で開いた割烹教場(かつぽうきようじよう)で,それまで長期の修業を必須のものとしていた料亭料理を理論的に解明して家庭にも広めようとしたものであった。立ったままの姿勢で働ける台所を初めて採用したのも赤堀だといわれ,10年後には教場は7ヵ所も増設されていた。… ※「赤堀峰吉」について言及している用語解説の一部を掲載しています。 出典|株式会社平凡社世界大百科事典 第2版について | 情報 |
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