We conducted “Try-on Yukata” classes for students in junior high and high school to enhance students' motivation to promote/convey Kimono culture. The purpose of this study is to determine what factors promote their “interest in Kimono culture” and to make clear the effectiveness of these factors by focusing on the differences in each school and the type of events held after the “Try-on Yukata” classes.
From the questionnaire before and after the classes, it was shown that “interest for Kimono culture” after the class was enhanced by each factor: “interest for clothing,” “interest for Yukata” before the class, and “understanding how to wear Yukata,” and “motivation and excitement about how to wear Yukata” after the class. It was also found out that “interest for Kimono culture” increased more for the schools which held an event after their “Try-on Yukata” class than for those schools that did not, even for schools where “interest for Yukata” before the class was low.
Cotton fabrics were dyed using the extract from red onion skins. The differences between red and brown onion skin and the differences between cotton and silk were investigated. The colors of the fabrics dyed with and without six types of mordants, including Mg2+, Al3+, Ca2+, Ti4+, Fe3+ and Cu2+, were measured by a spectrophotometer and expressed according to the CIELAB color system and ΔE* value. The red onion skin contained quercetin, which is also found in brown onion skin, in addition to malvidin-3-arabinoside of anthocyanins. The cotton was dyed a light color at a temperature of more than 80℃. The color of the dyed cotton did not change after an immersion period longer than 8 h. No significant damage or changes in the structure of the fibers as a result of the dyeing were detected. The color fastness to light and to washing (color change) of the fabrics was enhanced by mordant treatment of some metal ions.
Factor analysis was used to examine the structures of “dressing behavior when wearing yukata (casual kimono) ” and “yukata preferences.” For this purpose, 309 female students were asked to answer 35 questions about their yukata dressing behavior and preference among 18 different yukata. The analysis extracted five factors for the “behavior” and seven for “preference.”
Next, a positioning map was used to visualize women's yukata two-dimensionally: “modern vs. classic” and “colorful vs. quiet color combinations.”
For a more comprehensive perspective, women were classified into five clusters based on their “preference” factor scores and the characteristics of each group's “behavior” were examined. The results indicated that women who preferred modern image yukata (64.4％) were affirmative and had high factor scores for “uplifting feeling” and “freely selectable yukata” under “behavior,” while women who preferred yukata with classic, subdued-color image (35.6％) had five low factor scores under “behavior.”
For food thickeners, commercial food products such as tonkatsu sauce are used as a guide in order to help users understand their relative consistencies. However, users confirm the consistency of thickeners visually. When using the guide based on physical properties, food preparation becomes difficult because the appearance of the food is different. Therefore, we constructed an imaging system using a camera and visual information, and measured the thickeners by image processing. As a result, we confirmed that there is a high correlation in terms of viscosity between spreading and drip conditions. Both are effective in determining the consistency of a thickener. However, as a result of comparing by visual information potage soup-like and tonkatsu sauce-like thickeners, it was found that their consistencies often disagreed with the guide.
In this paper, we found that the food thickeners we used look different from regular food, making it possible to confuse the user and make food preparation difficult. Although many studies on physical properties have been conducted, we can expect a more accurate understanding of food thickeners if visual information is also considered.
In this research, we conducted interviews and measurements with regard to Hinggan Aeimeg Horchin Baran gar-in emunetu hoshuu-u tabun ger gachaa, a semi-agricultural and semi-stockbreeding region of the Inner Mongolia Autonomous Region. The purpose of this paper is to clarify: 1) the lifestyle of the people who make a living in agriculture and stock raising, and the basic conditions of agriculture and stockbreeding; 2) the layout and the utilization of residences; and 3) the utilization of the area.
In the region where we conducted the interviews, we found that occupations changed to semi-agriculture and semi-stockbreeding from stock farming, and the portable ger was replaced with permanent residences (baixing), but the entrance still faces south or southeast. Also, the west side is the most important, as it was used for ancestor worship and by customers and elders. Thus, the traditional use of the ger has been preserved. Recently, three types of baixing, on two lines, three lines, and variable lines, are used.
Our research focuses on clothing education in home economics in Cambodia. In addition, another goal is the improvement of daily life through home economics education. First, we conducted surveys in Siem Reap province, such as surveys about home economics education in junior high schools and high schools, surveys about clothing, and analysis of junior high school home economics textbooks. Based on the above surveys, we conducted a workshop on clothing and clothing production practice in December 2016 at Bayon Junior High School in Siem Reap province. As a result of the above, results and issues in home economics clothing education in the region were revealed.