食と器のデザインと美的要素に関する研究

柴崎幸次

（愛知県立芸術大学）

Study of Aesthetics in the Practical Design of Food and Food Vessels

Koji　 Shibazaki

（Aichi Prefectural University of Fine Arts and Music）

The study introduces a new understanding of the traditional Japanese food culture and considers its impact on the design of food vessels and utensils used in former times.The influence of traditional social life and the meaning of hospitality are taken into account.

The focus of the study lies on understanding the values and aesthetics of the traditional Japanese food culture that is today almost forgotten.　 The study is based on a survey, conducted by the author in the cities of Tokoname, Handa and Minamichita-cho on the Chita Peninsula.

The local residents, mostly elderlies, were asked about what was considered a good and aesthetic design in the past.

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