Further to my last post on recipes, I’d also highly recommend an interesting read on similar differences between American and Japanese cooking classes in:
Mayes, P., 2003, Language, Social Structure, and Culture: A Genre Analysis of Cooking Classes in Japan and America, John Benjamins
As she states: “…in the Japanese classes, the teacher was expert and the students were relative novices [and] would focus on task-oriented content and on giving precise procedural instructions. On the other hand, though the American teachers might be considered experts relative to the students, there was less focus on this professional relationship and more on creating a friendly relationship” (pp. 14-15). The Japanese classes were serious and focussed on ‘following the rules’ whereas the American classes were characterised by a relaxed individualism and creating original recipes.
I have noticed, however, a slight shift in Japanese cooking classes that I’ve noticed on TV. Traditionally, cooking in Japan was a female domain (ALL of the Japanese participants in the study above were women while the Americans were a roughly equal mix of men and women). Recently, more cooking shows featuring male celebrity non-professional hosts. These are decidedly more slap-dash affairs and often don’t even feature measurements at all (and lots of salt in one case). I do wonder if this in some way reflects on-going social changes occurring in Japan due to the ways in which economic pressures over the last twenty years have affected the traditional (conservative) boundaries between male and female domains and also those between older generations (full-time stable ‘job-for-life’) and younger ones (part-time non-stable careers).