Tahara Miwa

写真a

Title

Associate Professor

Researcher Number(JSPS Kakenhi)

30347124
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Current Affiliation Organization 【 display / non-display 】

  • Duty   University of the Ryukyus   Faculty of Education   Elementary and Secondary School Teacher Training Program   Associate Professor  

  • Concurrently   University of the Ryukyus   Graduate School of Education   Professional Teacher Education   Associate Professor  

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Affiliated academic organizations 【 display / non-display 】

  • 1993.04
    -
    Now
     

    The Japan Society of Home Economics 

  • 2000.01
    -
    Now
     

    The Japan Society of Cookery Science 

  • 2003.04
    -
    Now
     

    The Japan Association of Home Economics Education 

  • 2005.04
    -
    Now
     

    The Japan Association for the Integrated Study of Dietary Hobits 

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Research Interests 【 display / non-display 】

  • 食物学　食文化　家庭科

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Research Areas 【 display / non-display 】

  • Humanities & Social Sciences / Family and consumer sciences, and culture and living

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Published Papers 【 display / non-display 】

  • Current Status and Transmission of Festive Dishes during Okinawa's Seimeisai

    Tahara Miwa, Moriyama Katsuko, Higashimori Kiyoko, Kinjo Sumiko

    Science of Cookery ( The Japan Society of Cookery Science )  48 ( 1 ) 49 - 56   2015 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

    　View Summary

    This paper provides an overview of the history of Seimeisai, one of the representative memorial ceremonies for ancestors conducted in Okinawa, Japan, and evaluates the factors that have influenced the changes in festive dishes. In addition, the current status of festive Seimeisai dishes is discussed, and we consider whether the dishes have been inherited from previous generations, based on the results of the Japan Society of Cookery Science's special research survey "Festive and Ceremonial Foods."<br>Seimeisai in Okinawa was adopted from China, and was practiced regularly by the 18th century. The main offering at royal graves and in Kume Village originally consisted of usanmi, which followed the Chinese model of sānshēng (i.e. three sacrifices among= pig, chicken, duck, fish, etc.).<br>However, this dish has recently become adapted as the simple ingredients packed in jubako(tiered lacquer boxes). Furthermore, while the offerings and food used to be homemade, in recent years, pre-made foods have been used as offerings. Therefore, although contemporary young people generally understand the concept of Seimeisai, few have a detailed understanding of the ingredients or knowledge of how to cook it, which raises concern of the transmission of this tradition in the future.<br>Therefore, there is a need to deepen our awareness of regional traditional events as part of school curricula and in the household, and to become more involved in transmitting the knowledge of festive dishes and the meaning of Seimeisai to future generations. This is particularly relevant in light of current concerns in local communities and families over the continuation of cultural traditions.

    • Access this article
      DOI
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Presentations 【 display / non-display 】

  • 沖縄県の家庭料理　地域の特徴―人々の創意工夫による多様な料理―

    田原美和，森山克子，喜屋武ゆりか，渡名喜まみ，名嘉裕子

    令和４年度　一般社団法人日本調理科学会  2022.09  -  2022.09 

  • 高校家庭科食生活領域における栄養・食品に関する授業内容および教材の検討

    田原美和

    平成29年度　般社団法人日本調理科学会九州支部学会  (尚絅大学・尚絅短期大学部)  2017.07  -  2017.07 

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Grant-in-Aid for Scientific Research 【 display / non-display 】

  • Grant-in-Aid for Scientific Research(C)

    Project Year: 2019.04  -   

  • Grant-in-Aid for Scientific Research(C)

    Project Year: 2013  -  2017 

  • Grant-in-Aid for Scientific Research(C)

    Project Year: 2008  -  2011 

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Academic Activities 【 display / non-display 】

  • 少年写真新聞社 

    2022.5
    　
    　

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