MISC

2014年

フランスの「味覚教育」を取り入れた調理学習の検討

日本家庭科教育学会誌
  • 佐藤 雅子
  • ,
  • 石井 克枝

57
2
開始ページ
85
終了ページ
93
記述言語
日本語
掲載種別
DOI
10.11549/jjahee.57.2_85
出版者・発行元
日本家庭科教育学会

This study examines the significance of palate education approach of Jacques Puisais as it is incorporated in Japan's home economics education.The approach focuses on developing children's ability to recognize and choose what foods to eat. Japanese culinary teaching covers the five senses. Students,however,mainly learned to check textures and tastes rather than to feel and think about what they eat.We started teaching about the palate from the fifth grade, thereby heightening children's sensibilities and engaging them in more active cooking.Students independently set and implemented goals of cooking. As a result,students became more aware of essential points of cooking such as colors and textures enabling them to evaluate their own dishes more objectively. This application of French-style palate lesson significantly improved children's attitudes toward culinary study.

リンク情報
DOI
https://doi.org/10.11549/jjahee.57.2_85
CiNii Articles
http://ci.nii.ac.jp/naid/110009872941
CiNii Books
http://ci.nii.ac.jp/ncid/AN00187044
URL
http://id.ndl.go.jp/bib/025753546
ID情報
  • DOI : 10.11549/jjahee.57.2_85
  • ISSN : 0386-2666
  • CiNii Articles ID : 110009872941
  • CiNii Books ID : AN00187044

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