魚食文化の継承・創造に向けた授業デザイン ―調理師養成施設における授業実践から―  [in Japanese] Developing Lessons for Creating and Preserving a Culture of Fish Consumption : A Case Study of Classes Held at a Chef Training College  [in Japanese]

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Abstract

The aim of this study is to consider lessons on creating and preserving a culture of fish consumption, through an analysis of learner performance in classes on this subject held for students at a chef training college. Six hours of lessons on creating and preserving a culture of fish consumption were developed in the following three stages: 1) "knowing what the culture of fish consumption is"; 2) "considering how fish should be utilized nowadays"; and 3) "contemplating the succession and creation of a fish food culture in the future." The course was offered to 51 first-year students at a chef training college in June 2016. The students analyzed were the 37 who attended all the classes and submitted a worksheet. This worksheet provided the data for analysis, which examined students' performance at each stage based on their written answers. The results revealed that the culture of fish consumption was examined from various perspectives, enabling us to comprehensively ascertain the state of modern fish dishes. The course is therefore believed to have fostered an attitude of independent engagement with the issue and reflection on how to create and preserve a culture of fish consumption.

Journal

  • Journal of the Japan Association of Home Economics Education

    Journal of the Japan Association of Home Economics Education 61(2), 83-94, 2018

    The Japan Association of Home Economics Education

Codes

  • NII Article ID (NAID)
    130007687109
  • NII NACSIS-CAT ID (NCID)
    AN00187044
  • Text Lang
    JPN
  • ISSN
    0386-2666
  • NDL Article ID
    029193754
  • NDL Call No.
    Z7-965
  • Data Source
    NDL  J-STAGE 
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