著者

玉置 麻理 岸 さくら 大上 忠宏 清水 愼太郎 神宮 英夫

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

vol.20, no.3, pp.271-276, 2021 (Released:2021-08-31)

参考文献数

17

被引用文献数

1

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Food quality is often considered to be the only defining factor of food value. In this study, another important aspect of food value is discussed: the social relationships which are commonly fostered by food. The latent value of curry roux for home use was investigated by studying behavior specific to eating curry. It was found that synchronization of spoons (including spoon and chopsticks) per meal time to be an indicator. It is well known that synchronization occurs when empathizing with others, suggesting that creating empathies with others during a meal is the latent value of curry. Also, text data analysis showed that curry is eaten with special and similar positive feelings by home cook and eater, compared to the other meals. These behavioral and psychological specificity supports the creation of empathy by curry.

著者

小田島 祐平 安達 晋 清水 愼太郎 神宮 英夫

出版者

一般社団法人 日本人間工学会

雑誌

人間工学 (ISSN:05494974)

巻号頁・発行日

vol.57, no.Supplement, pp.2G4-4, 2021-05-22 (Released:2021-05-22)