At the former Leprosy sanatorium, residents worked on food production, cooking, and food distribution to make up for the cost and labor shortages. examplehoe​ ​(Hoe)They had to take part in various food-related tasks, even though their hands were injured when they held food or burned with hot pots or boiling water when their hands had lost feeling. On the other hand, for the residents who had lost all hope of returning to their hometowns and were living their lives recovering while worrying about their gradually worsening disabilities, meals were also a great source of enjoyment. For this reason, the residents made great efforts to improve the food environment.

After the war, improved food became an important issue in Patient exercises calling for improvements in medical care and quality of life. Residents continued to call for the assignment of staff to take charge of food, and for menus to be tailored to their physical condition and age.

Even after ingredients are sourced from outside and staff are in charge of cooking and serving the meals, residents still prepare meals to their liking to add color to their monotonous lives and to eat foods that suit their tastes. For residents who live in a communal setting away from their hometowns, food also serves as a way to remember the place where they were born and raised and the meals they ate at their family tables.

This exhibition explores the food system in sanatoriums, the simple things people do to survive in isolation, andEtsu​ ​(Joy)I will tell you about the activities surrounding food to create.

[Date]
September 30, 2017(soil)From December 27th (Wednesday)

[Closed days]
Every Monday (open on public holidays), the day after national holidays (except Saturdays and Sundays)

【venue】
The National Hansen's Disease Museum Special Exhibition Room

[Opening hours]
9:30am to 4:30pm (entry until 4pm) Free admission

Food in quarantine-for joy to live-
Menu one day (Tama Zenshoen 1955)
Food delivery work (Kikuchi Keifuen 1955)	Meals at the men's general building (Tohokushinseien 1955 Museum Collection)
Food can (Oku-Komyoen 1950s-1980s Oku-Komyoen Resident Association Collection)	Iron pot (Kikuchi Keifuen Early Showa-1950s Kikuchi Keifuen Resident Association Collection)

You can download the exhibition flyer here. (PDF:2,078KB)

Ancillary business

Gallery talk

October 22 during the session(Day),Nov. 11(soil), December 23(soil)From 2:00 p.m. (approximately 1 hour and 15 minutes), a curator gave a commentary on the exhibition.
Eating had a very important meaning in Leprosy sanatorium. This was because sanatoriums were places where people with the disease were isolated and expected to spend the rest of their lives. Food was extremely important in order to keep the sick as comfortable as possible and to bring as much comfort as possible to their lives. The gallery talk was in the order of "1. Sanatorium meals (ingredients, menus, cooking, distribution)" → "2. Eating" → "3. Supplementary meals and ceremonial meals" → "4. The current state of food in sanatoriums," and included an explanation of the exhibits and activities that were carried out to help people survive in isolation and to create small joys in their lives.
We had a large number of visitors participate in the gallery talks, which were held three times in total. Thank you very much.

1st Gallery Talk (October 22nd)
1. Meals at the Sanatorium Explanation of ingredients, menu, cooking, and distribution)	Explanation of "2. Eat"
Explanation of "3. Supplementary meals and ceremonial meals"	Commentary on "4. Current state of food in sanatoriums"

2nd Gallery Talk (November 11th)
Explanation of "1. Food at Sanatoriums (Food Ingredients)"	Explanation of "1. Sanatorium Meals (Menu)"
Explanation of "3. Supplementary meals and ceremonial meals"	Commentary on "4. Current state of food in sanatoriums"

3rd Gallery Talk (December 23)
"Introduction" Explanation of the exhibition	Explanation of "1. Sanatorium Meals (Menu)"
Explanation of "3. Supplementary meals and ceremonial meals"	Epilogue (Toshi Fujimoto [Oku-Komyoen] "The creator" (Excerpt)

Lecture "Current Food at Leprosy sanatorium National Sanatorium Oku-Komyoen"

[Date and Time]
November 23, 2017(Thursday / Holiday)14:00 to 15:30 (doors open at 13:30)

【venue】
The National Hansen's Disease Museum 1st floor, Video Hall

[Lecturer]
Tomoko Sakurai (former head of nutrition management National Sanatorium Oku-Komyoen)
Yoshiko Kawakami (Nutrition Management Office, National Sanatorium Oku-Komyoen)
Aya Inoue (Nutrition Management Office, National Sanatorium Oku-Komyoen)

[Capacity]
150 people (No prior registration required, first come first served, free participation)

The average age of Former leprosy patients living in Leprosy sanatorium is about 85 years old. Even after isolation is lifted, it becomes difficult for them to go out due to various reasons, including old age and the aftereffects of Hansen's Disease. In this environment, one of the daily pleasures is "food." Tasting delicious food, enjoying the aroma, and engaging in lively conversation are great joys. For this reason, each sanatorium is trying various things to provide a richer range of food.
This time, we invited nutritionists from National Sanatorium Oku-Komyoen (Setouchi City, Okayama Prefecture) to talk about the current efforts of Oku-Komyoen. Thank you to everyone who attended.

Leprosy "Current Food at Leprosy sanatorium National Sanatorium Oku-Komyoen" (November 23)
Opening remarks	Greetings from Director Minoru Narita
Current state of food in Leprosy sanatorium ~From National Sanatorium Oku-Komyoen ~	Tomoko Sakurai (former head of nutrition management National Sanatorium Oku-Komyoen)
Looking back over the past 14 years...the food environment	Yoshiko Kawakami (Nutrition Management Office, National Sanatorium Oku-Komyoen)
Nutritional Management Office Initiatives Oku-Komyoen (Birthday meal, dessert buffet, local cuisine)	Aya Inoue (Nutrition Management Office, National Sanatorium Oku-Komyoen)
Q&A session	Q&A session

Food in quarantine-for joy to live- (the lecture has ended)
Photo Oku-Komyoen National Sanatorium Oku Komeien Nutrition Management Office

You can download the flyer for the special exhibition related events here. (PDF:3,301KB)