Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Factors Influencing the Characteristics and Traditions of the Knowledge of Rites of Passage among Three Generations in the Tokai Region
Tomoko BannoAtsumi KoideKiyoko MamiyaKishiko MatsumotoKimiko NaritaAtsuko YamamotoTomoko Yamauchi
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2015 Volume 48 Issue 2 Pages 146-153

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Abstract
This study clarifies the factors influencing the characteristics and traditions of the Tokai region, by examining the knowledge of rites of passage and dietary habits of three generations: children, mothers, and grandmothers, primarily those living in three prefectures in the area.
The proportion of respondents aware of the rites was influenced by their experiences, and was markedly low for the celebration of the hundredth day after a child's birth, his/her first birthday, engagement, and marriage (p<0.05). Difficult financial and social conditions, and a general tendency to underestimate rites, led to a decrease in the proportion of those knowledgeable of the rites, while cohabitation with the elderly increased it, as mothers and grandmothers were more likely to know about the rites. Rite-related activities within the community, and residents' enhanced awareness, increased both knowledge and experience. Sweet rice jelly, which is produced in the Tokai region, and the abundant littleneck clams, were frequently used during rites.
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© 2015 The Japan Society of Cookery Science
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