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新しい視点で調理を科学する 
The Japan Society of Cookery Science

Introduction to the Japan society of cookery science

Introduction to the Japan Society of Cookery Science

Introduction to the Japan society of cookery scienceWhat is Cookery Science?

The term "cookery" involves all procedures from meal planning to the preparation of dishes through cooking and storage processes that put safe, nutritionally balanced and delicious meals on the table in and outside the home. Daily meals are the basis for a healthy life. Needless to say food is selected and eaten not only to fulfill physical needs but the selection reflects the values and preferences of the culture. Cooking is at the center of present customs and daily living in any society and fundamental to the future of human life. Through history cooking has been handed down to each generation (parent to child/teacher to apprentice) in traditional methods and techniques. Today, however, with the mass production of food and the commercializing shift outside the family of most activities of food production, preparation and consumption there is a growing need for a theoretical and systematic approach to the study of cookery supported by scientific analysis (based in chemistry and physical sciences). "Cookery Science" attempts to bring cultural and anthropological perspectives to scientific research on the nutritional aspects of foods and diets and the technical processes of preparation and preservation. Japanese researchers in Cookery Science see a growing recognition of their work toward understanding a central aspect in the changes of the modern world.

The Society

History and present status
  • The Japan Society of Cookery Science was founded as a group to share research (Chorikagaku kenkyu kai)in 1968. The name was changed The Japan Society of Cookery Science (Nihon chorikagaku kai)in 1985 to reflect the group's importance and the development of Cookery Science as a field of study. Since 1988 the JSCS has furthered its activities as a registered organization of the Japan Science Council (Nihon gakujutsu kaigi).
  • Members of the JSCS consists of researchers in cookery science and related fields, educators, scientists and technicians.
  • Membership numbers are more than 2000. The Society holds an annual General Meeting, conferences, lectures and seminars.
Publications

 The Journal of Cookery Science of Japan (Nihon chorikagaku kai shi)is published six times a year and distributed to all members. Issues contain research papers (including notes and data) in cookery science, editorials, reports on committee meetings and activities, introductions of regional foods and cooking, developments in teaching materials, reviews of new publications and coverage of related academic societies. Brief summaries in English are given of research papers, notes and data.



Membership
application

Regular Member \7,000 per year

Student Member \3,000

Associate (Commercial/Organizational)Member \13,000

For further information please contact the Secretary:

The Japan Society of Cookery Science

3-36-5 ohtsuka, Bunkyo-ku, Tokyo 112-0012, Japan

Phone & Fax (+81)-3-6657-3166

E-mail: aek00417@nifty.com

一般社団法人日本調理科学会

〒112-0012
3-36-5 ohtsuka, Bunkyo-ku, Tokyo 112-0012, Japan

Phone & Fax (+81)-3-6657-3166