A study of the behavioral approach to one's character was made by the Fujiwara method with regard to the rearers of 401 5-year-old children, classifying the subjects into a few patterns by their taste for egg dishes and their home environment according to the χ2 method. The results are summarized as follows. Regardless of pattern, egg dishes such as custard pudding, egg rolls, and pot-steamed hotchpotch (chawanmushi) are favorites with most children. The taste for egg dishes by patterns shows that there are abnormals (Type I Affection Rejection and Type II Overprotectiveness) in Kitakyushu, where the percentage of dislikes is comparatively low. Among the abnormals (Type II Overprotectiveness and Type III Confusion) in Shikoku, there is a high percentage of dislikes for and unfamiliarity with raw eggs, boiled eggs, and fried eggs. In the aspect of home environment of the children there are more positive behaviors in the abnormals (Type I Affection Rejection) related to sharing of taste between child and rearer in general. Locally there is a high percentage of sharing of taste between child and rearer in the Shikoku district according to pattern. Sharing of taste is seen more in egg rolls and custard pudding than in any other egg dishes. Environmental factors in the abnormals are where the rearer is other than the mother, the child is an only child, the mother is working, and very strict table manners are enforced. Analysis of principal component reveals that there is an active tendency in the abnormals (Type III Confusion) and the normals in Kitakyushu and also in the abnormals (Type I Afection Rejection and Type II Overprotectiveness) in Shikoku though the normals in Shikoku are quite passive. In the pattern of taste for egg dishes, the horizontal axis represents those which retain the original shape such as raw eggs, boiled eggs, fried eggs. The vertical axis represents dishes in which the original form cannot be recognized, such as pot-steamed hotchpotch (chawanmushi), custard pudding, and egg roll, which are prepared by heating and adding seasonings. The abnormals of Kitakyushu (Type III Confusion) is a remarkable pattern.
Many factors might reflect in man's food preference behavoir and analysis of its structure reveal complicated components. The sense and consciousness of young children and their mothers which internally motivate their food preference behavior were analyzed through reasoning words and order of choice for “like” or “dislike” for egg dishes (direct preference factors), size of egg and artificially embellished egg (indirect preference factors). And we considered the relationship between frequency of egg uptake, appearance of food, developmental stages of children and their taste. The results are as follows: 1. Their reasoning words cover many factors which can be divided into two major groups: one is words originated from sense, the other came from consciousness. 2. Both young children and their mothers responded “like” with words related to good taste and “dislike” with those related to the tactile sense. They especially responded “like” with words related to composite taste. Whereas words related to taste referred to the egg itself, the sense of composite taste was used in response to seasonings and other ingredients of the recipe. Likewise, words related to the tactile sense were used with high percentage in referring to cooking methods rather than the egg itself. 3. Young children and their mothers showed different preferences for egg cookery, expressing their preference with different reasoning words, but showing a similar order of choice for the classified reasoning words for each cookery. 4. Children and their mothers expressed preference for egg cookery using concrete and abstract reasoning words respectively. Children often expressed the preference for size of egg and artificially embellished egg using their own abstract reasoning words. 5. They scored high on the direct preference factors for the order of choice of egg cookery, size of egg and artificially embellished egg. Those who like eggs reacted to the indirect preference factor too. 6. Children who like eggs ate lots of eggs and they actively expressed preference of eggs, although the frequency of egg uptake depended largely upon their mother's evaluation. 7. Children's preference of eggs depended partly upon their developmental stages.
The present paper represents an attempt to find out methods for grouping patterns of dishes. The intake frequency of specific dishes and the images they project were investigated by the S. D. method with regard to 229 junior college students. The dishes were grouped into patterns by the marks obtained by their images and the degree of their agreement was examined by the method of eijk-type quantification on the basis of data. The results are as follows: A diagram drawn in accordance with the marks obtained by the images showed that the patterns of dishes were classified into four groups. One method applied for grouping the patterns of dishes was to use the Meiji period as the dividing point. The dishes were also classified into the modern and premodern times, and were divided by the 1-4 profile. It was considered necessary to find a place for the menu in the Japanese dietary life.