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Japan,, pp. 65, 93.
10 Sand, House and Home in Modern Japan, p. 61.
11 Ibid., pp. 62–3.
12 Chapter 2 in Sand’s volume provides a comprehensive description of the housewife
and her laboratory; ibid., pp. 55–94.
13 Ueno Chizuko, ‘Kaisetsu (3)’, in Nihon kindai shisō taikei 23: Fūzoku, sei, ed. Ogi
S., Kumakura I. and Ueno C. (Tokyo, 1990), p. 507.
14 Sonoda Hidehiro, ‘ Tomo o shitau kokoro no bunretsu’, in Gendai Nihon bunka ni
okeru dentō to hen’yō: Shōwa no sesōshi, ed. Ishige N. (Tokyo, 1993), pp. 229–42.
15 Sand, House and Home in Modern Japan, pp. 33–4.
16 Okumura Shigejirō, Katei wayō ryōrihō (Tokyo, 1905).
17 Sand, House and Home in Modern Japan, p. 36.
18 Ishige Naomichi and Inoue Tadashi, eds, ‘Gendai Nihon ni okeru katei to shokutaku:
Meimeizen kara chabudai e’, Kokuritsu minzokugaku hakubutsukan kenkyū
hōkoku, xvi (1991), pp. 3–51.
19 Ehara Ayako, ‘Katei ryōri no hatten’, in Kingendai no shokubunka, ed. Ishikawa H.
and Ehara A. (Kawasaki, 2002), p. 102.
20 Sand, House and Home in Modern Japan, p. 66; Matsunosuke Nishiyama, Edo
Culture: Daily Life and Diversions in Urban Japan, 1600–1868 (Honolulu, hi,
1997), pp. 161–2; ‘Shogei ichiryū: Ima no meijin’, Yomiuri shinbun, 25–6
September 1903.
21 Ehara Ayako, ‘Nichijō no shokuzai to ryōri’, in Rakugo ni miru Edo no shokubunka,
ed. Tabi no Bunka Kenkyūjo (Tokyo, 2000), pp. 38–46.
22 ‘Shokumotsu no kairyō’, Fujin zasshi, 5 (1916), p. 53.
23 Akabori Ryōri Gakuen, Ryōri kyōiku hachijūnen no ayumi (Tokyo, 1963). See also
Katarzyna Cwiertka, ‘Minekichi Akabori and his Role in the Development of
Modern Japanese Cuisine’, in Cooks and Other People: Proceedings of the Oxford
Symposium on Food and Cookery, 1995, ed. H. Walker (Devon, 1996), pp. 68–80.
24 Ehara Ayako, Kōtō jogakkō ni okeru shokumotsu kyōiku no keisei to tenkai (Tokyo,
1998), p. 8.
25 Ibid., p. 266.
26 Sand, House and Home in Modern Japan, p. 164.
27 Ehara, Kōtō jogakkō ni okeru shokumotsu kyōiku no keisei to tenkai, pp. 356–7.
28 Ōhama Tetsuya, Ōe Sumi sensei (Tokyo, 1978), p. 213.
29 Sand, House and Home in Modern Japan, p. 14.
30 Kimura Ryōko, ‘Fujin zasshi no jōhō kūkan to josei taishū dokushasō no seiritsu’,
Shisō, 2 (1992), pp. 231–52; See also Katarzyna Cwiertka, ‘How Cooking Became
a Hobby: Changes in Attitude toward Cooking in Early Twentieth Century
Japan’, in The Culture of Japan as Seen through its Leisure, ed. S. Linhart and S.
Frühstück (Albany, ny, 1998), pp. 53–4.
31 Anne Murcott, ‘Modes of Eating the Other: On the Analytic Utility of “Culinary
Tourism”’, unpublished manuscript.
32 Stephen Mennell, All Manners of Food: Eating and Taste in England and France
from the Middle Ages to the Present (Oxford, 1985), p. 233.
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