Cooking school - Ryourigakko

Japanese: 料理学校 - りょうりがっこう

A school that teaches immediately useful cooking techniques and related knowledge, mainly to amateurs such as women in training to become brides and housewives. In this respect, it differs from culinary schools, which are primarily intended to train professionals to work in the kitchens of restaurants that serve large numbers of people, as well as cafeterias in schools, hospitals, and other places of business. The first cooking school in Japan was the Kappo Kyojo, which was opened by Akahori Minekichi in Nihonbashi, Tokyo in 1882. It aimed to provide a theoretical explanation for restaurant cuisine, which had previously required long-term training, and to make it available to the home.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

主として花嫁修業中の女性や主婦などのアマチュアに，すぐに役だつ料理技術とその周辺の知識を教える学校。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。

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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