The development of Japanese Food Cooking Program with Japanese way of skills

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K04409
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Education on school subjects and activities
• Research Institution: Saitama University
• Principal Investigator: KAWAMURA Miho 埼玉大学, 教育学部, 教授 (00361395)
• Co-Investigator(Kenkyū-buntansha): 清水 理子 (片平理子) 神戸松蔭女子学院大学, 人間科学部, 教授 (70204427) ; 伊藤 葉子 千葉大学, 教育学部, 教授 (30282437) ; 嶋口 裕基 名城大学, 教職センター, 准教授 (80631936)
• Research Collaborator: SUZUKI Tamiko 東京都立日野高等学校, 教諭 ; MOCHIDUKI Tomoko 富士市立富士中学校, 教諭 ; Jacob Christensen Denmark Arrhus University
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 調理実習 / 学校文化 / 技能観 / デンマークの食教育 / フォークサイコロジー

Outline of Final Research Achievements

This research aimed to develop the Japanese Food Cooking Program with the way ofJapanes thinking about skills. The research mainly focused on the comparison between Japanese　Junior　High　Schoolstudents　and　Dannish　Junior　High　School　students　in　cooking　class　and fod competition. The result suggested that Japanese Junior High School students hegitated to cook and observe friends in the same group. This depends on the school culture in Japan.

Free Research Field

家庭科教育学