2021/03/30 15:00:00 “ENJOY KYOTO” 1、2月号
学内サークル・団体活動
Student Reporter
こんにちは。グローバル観光学科2年次生の藤松桃葉です。今回は私たちが作成に携わった、京都の魅力を発信する外国人向けのフリーペーパー、『ENJOY KYOTO』1、2月号の作成過程をお伝えします。私たちは学科の村山弘太郎先生や『ENJOY KYOTO』編集部の方にサポートしていただきながら、一面のテーマ決定から取材、執筆まで行っています。今号のメンバーは、2回生7名、1回生3名で、1回生は初参加でした。そして、今回は初めて2面の作成に挑戦しました。
今号の私たちのテーマは「色」です。染司よしおか様、上羽絵惣様、亀屋友永様に取材させていただきました。前号のネタ会議のときに、伝統色やネイルという案が出ていましたが、時間の都合で他のテーマになりました。そこで、今号は「色」をテーマに、複数の場所に取材して2面でしかできない記事にしました。また、色をテーマにするに当たって、色の三原色をコンセプトにする案とカラフルでかわいい紙面にする案の2つがありました。どちらにするかで取材先も変わります。みんなで話し合った結果、1つめの案になりました。滅多にお会いできない方に取材できること、色の基礎的なことも記事にしたいことが大きな理由でした。
取材前には、紙面の構成を意識して質問を考えます。今回は取材先ごとに3班に分かれましたが、紙面全体の統一感を持たせるために質問は全員で考えました。私は京都の和菓子屋、亀屋友永様に取材しました。取材は、歴史や教養など幅広く知っていなければ深掘りできないところが難しく、うまく話を聞き出せないと悔しいですが、普段お会いできない方とお話できるので楽しいです。自然の色や味が使われ、季節を感じられる和菓子の奥深さを感じました。
執筆は、まず日本語で書いて、『ENJOY KYOTO』の方に添削していただいた後に英訳をします。日本独自の文化を英語で表現することが特に難しいです。正しく英訳するには、日本文化にも詳しくなければなりません。最後にネイティブの方に添削していただき、完成したら取材先に『ENJOY KYOTO』をお届けして私たちの仕事が終了します。完成した紙面を見ると達成感がありますし、お届けしたとき喜んでいただけると嬉しくなります。執筆まで終わった後は、参加メンバーで反省を共有しました。京都や歴史、英語、取材方法などを学ぶ勉強会をしたいという声が多かったので、実現させてさらに面白い記事を書きたいです。
『ENJOY KYOTO』は京都市内のホテルや観光案内所で手に入るほか、オンラインでも読むことができます。『ENJOY KYOTO』のライターさんの記事も、プロ目線の奥深い京都を知ることができて面白いです。プロの記事と私たち学生目線の記事、ぜひどちらも読んでみてください。
『ENJOY KYOTO』さんのサイト
http://enjoy-kyoto.net/
『ENJOY KYOTO』さんのインスタグラム
@enjoy.kyoto
＊写真掲載協力：『Enjoy Kyoto』様
Hello everyone! My name is Momoha Fujimatsu and I am a sophomore at the Department of Global Tourism Studies. Today, I would like to introduce the process of wirting and editing the January/February issue of ENJOY KYOTO, which is a free magazine for non-Japanese visitors to Kyoto, which aims to introduce the charming and attractive aspects of the ancient capital.
As part of this study project, we met and decided a theme and chose interview subjects, going on to write the article with the support of Prof. Murayama and the staff of ENJOY KYOTO. Our group consisted of 7 sophomore students and 3 freshman students, and for the freshmen it was their first time to join this activity. Our challenge was to create a two page spread in the magazine.
There were many ideas thrown around for themes, but given time constraints we decided that our theme this issue would be “color”. We interviewed people related to the topic such as dyemaster Sachio Yoshioka of Somenotsukasa Yoshioka, Ueba Esou, a company that manufactures and sells natural pigments used in Japanese-style paintings, and Kameya Tomonaga, maker of colorful Japanese wagashi confectionery.
Before the interview, we thought of questions while we considered the layout of the pages for the articles. We thought of questions together to unify the concept across the pages we were overseeing. I interviewed Kameya Tomonaga, a well-known Japanese traditional confectioner. I found the interview preparation difficult because we need a background in history and a broad education to interview subjects well. I did get a little frustrated when I struggled to extract information from the interviewee, but I was excited to talk with people whom I have never met. I felt the history and tradition of Japanese sweets first hand, which use natural coloring, as a way of communicating seasonality.
We could choose from two main layout ideas: one focused on the concept of three primary colors, and the other focused on colorful and cute page design. Depending on the interviewees, we could change which idea we would select. We discussed and decided on the first concept because we were going to interview people who we would rarely meet and we wanted to write about the basics of color.
First, we write articles in Japanese that were checked by ENJOY KYOTO staff. Then we translated those articles into English. Japanese culture is exceedingly difficult to translate, as background knowledge of Japanese culture is also needed if one is to translate correctly. Our work was checked by a native speaker, then delivered to ENJOY KYOTO as well as to the interviewees. l felt a sense of accomplishment and I was happy when that issue of ENJOY KYOTO went to print. I hope the interviewees are pleased with our article in ENJOY KYOTO.
After our tasks were finished, we got together to share points where we could improve. Many members say that they feel like they need to improve their knowledge of Kyoto, Japanese history and English as well as interviewing techniques. We plan to study together and be better prepared to write more interesting articles.
ENJOY KYOTO is available at hotels, tourist information centers in Kyoto and online. The articles in ENJOY KYOTO are interesting because we can learn about Kyoto from the viewpoint of professional artisans and writers. Please be sure to read articles written by both professional writers and KUFS students.
ENJOY KYOTO
http://enjoy-kyoto.net/
ENJOY KYOTO Instagram
@enjoy.kyoto
今号の私たちのテーマは「色」です。染司よしおか様、上羽絵惣様、亀屋友永様に取材させていただきました。前号のネタ会議のときに、伝統色やネイルという案が出ていましたが、時間の都合で他のテーマになりました。そこで、今号は「色」をテーマに、複数の場所に取材して2面でしかできない記事にしました。また、色をテーマにするに当たって、色の三原色をコンセプトにする案とカラフルでかわいい紙面にする案の2つがありました。どちらにするかで取材先も変わります。みんなで話し合った結果、1つめの案になりました。滅多にお会いできない方に取材できること、色の基礎的なことも記事にしたいことが大きな理由でした。
取材前には、紙面の構成を意識して質問を考えます。今回は取材先ごとに3班に分かれましたが、紙面全体の統一感を持たせるために質問は全員で考えました。私は京都の和菓子屋、亀屋友永様に取材しました。取材は、歴史や教養など幅広く知っていなければ深掘りできないところが難しく、うまく話を聞き出せないと悔しいですが、普段お会いできない方とお話できるので楽しいです。自然の色や味が使われ、季節を感じられる和菓子の奥深さを感じました。
執筆は、まず日本語で書いて、『ENJOY KYOTO』の方に添削していただいた後に英訳をします。日本独自の文化を英語で表現することが特に難しいです。正しく英訳するには、日本文化にも詳しくなければなりません。最後にネイティブの方に添削していただき、完成したら取材先に『ENJOY KYOTO』をお届けして私たちの仕事が終了します。完成した紙面を見ると達成感がありますし、お届けしたとき喜んでいただけると嬉しくなります。執筆まで終わった後は、参加メンバーで反省を共有しました。京都や歴史、英語、取材方法などを学ぶ勉強会をしたいという声が多かったので、実現させてさらに面白い記事を書きたいです。
『ENJOY KYOTO』は京都市内のホテルや観光案内所で手に入るほか、オンラインでも読むことができます。『ENJOY KYOTO』のライターさんの記事も、プロ目線の奥深い京都を知ることができて面白いです。プロの記事と私たち学生目線の記事、ぜひどちらも読んでみてください。
『ENJOY KYOTO』さんのサイト
http://enjoy-kyoto.net/
『ENJOY KYOTO』さんのインスタグラム
@enjoy.kyoto
＊写真掲載協力：『Enjoy Kyoto』様
Hello everyone! My name is Momoha Fujimatsu and I am a sophomore at the Department of Global Tourism Studies. Today, I would like to introduce the process of wirting and editing the January/February issue of ENJOY KYOTO, which is a free magazine for non-Japanese visitors to Kyoto, which aims to introduce the charming and attractive aspects of the ancient capital.
As part of this study project, we met and decided a theme and chose interview subjects, going on to write the article with the support of Prof. Murayama and the staff of ENJOY KYOTO. Our group consisted of 7 sophomore students and 3 freshman students, and for the freshmen it was their first time to join this activity. Our challenge was to create a two page spread in the magazine.
There were many ideas thrown around for themes, but given time constraints we decided that our theme this issue would be “color”. We interviewed people related to the topic such as dyemaster Sachio Yoshioka of Somenotsukasa Yoshioka, Ueba Esou, a company that manufactures and sells natural pigments used in Japanese-style paintings, and Kameya Tomonaga, maker of colorful Japanese wagashi confectionery.
Before the interview, we thought of questions while we considered the layout of the pages for the articles. We thought of questions together to unify the concept across the pages we were overseeing. I interviewed Kameya Tomonaga, a well-known Japanese traditional confectioner. I found the interview preparation difficult because we need a background in history and a broad education to interview subjects well. I did get a little frustrated when I struggled to extract information from the interviewee, but I was excited to talk with people whom I have never met. I felt the history and tradition of Japanese sweets first hand, which use natural coloring, as a way of communicating seasonality.
We could choose from two main layout ideas: one focused on the concept of three primary colors, and the other focused on colorful and cute page design. Depending on the interviewees, we could change which idea we would select. We discussed and decided on the first concept because we were going to interview people who we would rarely meet and we wanted to write about the basics of color.
First, we write articles in Japanese that were checked by ENJOY KYOTO staff. Then we translated those articles into English. Japanese culture is exceedingly difficult to translate, as background knowledge of Japanese culture is also needed if one is to translate correctly. Our work was checked by a native speaker, then delivered to ENJOY KYOTO as well as to the interviewees. l felt a sense of accomplishment and I was happy when that issue of ENJOY KYOTO went to print. I hope the interviewees are pleased with our article in ENJOY KYOTO.
After our tasks were finished, we got together to share points where we could improve. Many members say that they feel like they need to improve their knowledge of Kyoto, Japanese history and English as well as interviewing techniques. We plan to study together and be better prepared to write more interesting articles.
ENJOY KYOTO is available at hotels, tourist information centers in Kyoto and online. The articles in ENJOY KYOTO are interesting because we can learn about Kyoto from the viewpoint of professional artisans and writers. Please be sure to read articles written by both professional writers and KUFS students.
ENJOY KYOTO
http://enjoy-kyoto.net/
ENJOY KYOTO Instagram
@enjoy.kyoto
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Enjoy Kyoto 1.2月号の表紙
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私たちが制作した紙面
