Abstract
The Slaughterhouse is the place where animals are butchered for food. This study is to investigate the establishment and transition of slaughterhouse operated in Busanbu(釜山府) as public facilities during Japanese Colonial Period. It was established in relation to the application of hygienics which the idea of modern natural science and technology produced at that time. The establishment of slaughterhouse was based on the leading knowledge of public health. It also provided important revenues for the local government and became one of the techniques of Japanese Colonial Rule. The slaughterhouse was turned into the public management in 1921 and had to be shifted twice. Eventually, it had an effect on the culture of food greatly.
