629 茶道点前技術の早期習得するための動作解析(動作解析・評価,OS-7 ヒューマンダイナミクス,総合テーマ「伝統を,未来へ!」)

概要

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The purposes of this study are constructing evaluative standard for "temae" in the way of tea, and clarifying the difference between expert and non-expert by using three-dimensional motion analysis. As a result, 1: Rest time in chin, shoulder and hand part of expert was longer than that of non-expert during the all process. 2: rest time in all parts of the expert body tended to be longer than that of non-expert. It was considered that to perform the procedure for making tea with keeping these results in mind will lead to early proficiency.
2010-09-14