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ID KY-AA12318206-6202-02
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タイトル 調理実習の試食に関する研究<教育科学>
別タイトル
The Study of Tasting in Cooking Classes
著者
河村, 美穂 (KAWAMURA, Miho)
埼玉大学教育学部家政教育講座 (Faculty of Education, Saitama University)
里村, 友実 (SATOMURA, Tomomi)
神奈川大学 (Kanagawa University)
[出版社版]
出版者 埼玉大学教育学部
日付
出版年: 2013 - 2013
作成日: 2013-12-12
更新日: 2014-12-16
上位タイトル
埼玉大学紀要. 教育学部 (Journal of Saitama University. Faculty of Education). Vol.62, No.2  (2013. ) ,p.9- 19
識別番号
ISSN
18815146
抄録 The cooking classes is the most interesting class in home economics for many students. There are many people who remember their cooking classes from their schooldays. A lot of studies about cooking classes in home economics produced much knowledge of students' cooking skills and the actual conditions in cooking classes. However, there werevery few studies concerning tasting in cooking classes. Tasting is usually arranged after the cooking processes and regarded as evaluating dishes.
This study aimed to realize a relationship between the cooking process and tasting in cooking classes ; to examine the relationship between the tasting of the dishes and how thestudents evaluate their cooking skills.
Observation and recording were conducted with nine students during the lesson “boiling vegetables” in an elementary school, and the data was analyzed by the authors. And two categories (the way of cooking and the foods disliked) were derived from the narratives in tasting.: Students talked about only the cooking processes and the dishes, There is no relationship between the narratives in the tasting and the cooking processes. Students took the tasting of the dishes as an evaluation. However, students who disliked foods could not evaluate the dishes, and they lost interest in cooking.
キーワード
試食
調理実習
児童の語り
tasting
cooking class
elementary school students' narrative
言語
jpn
資源タイプ text
ジャンル Departmental Bulletin Paper
著者版フラグ publisher
Index
/ Public / 埼玉大学 / 教育学部
/ Public / ジャンル別 / 研究紀要 / 埼玉大学 / 教育学部紀要
/ Public / 主題別 / 総合領域 / 生活科学 / 生活科学一般
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