世界のソバ料理から日本の伝統食の力を再発見し未来に繋ぐ教材開発

本研究は，中学生を対象に，「世界のソバ料理」を切り口にして，国を超えて相互理解する力，および知恵を磨き伝統食を新たに次世代へと繋げる力を育成する中学校家庭分野の教材開発をすることを目的とした。ソバを使用した世界と日本の伝統食にスポットをあて，ゲストティーチャーの授業から諸外国の伝統的ソバ料理が多彩であり，各家庭の台所の中に息づいていることに気づかせた。さらに，調査活動や調理体験をとおしてお互いの考えを交流させることで，伝統食や郷土料理についての理解の深化を図る授業を展開した。生徒がまとめたポスター作品や夏休みの課題への取り組みレポート，および事後の記述から，伝統食を未来に繋ぐ創造的な考えを確認することができた。

Soba (buckwheat) is an example of a traditional ingredient found in local dishes enjoyed in many parts of the world. In this study, home economics material on soba was developed to foster junior high school students’ global understanding through traditional dishes and to cultivate positive attitudes regarding passing those dishes on to future generations. The material includes a lecture by a guest teacher, group research activities, and practical cooking lessons. The lecture was designed to make students aware of the popularity of buckwheat dishes as local dishes worldwide and its diverse use in recipes. Research activities and cooking lessons were designed to deepen their understanding of traditional dishes and local dishes via group discussions. The analysis of the students’ posters, reports, and questionnaires shows that the students integrated the knowledge and ideas they obtained through the various activities, and have arrived at creative ideas about passing those dishes on to future generations. The results of this analysis indicate that this teaching material has accomplished its purpose.