互いの身体動作から意図や感情を察知し, それに沿うような反応を返すことで息がびったり合ってしまう現象が, 「阿吽の呼吸」である。本研究では, 參与者たちが互いの身体動作を参照し合って成立する巧妙な相互行為を「阿吽のインタラクション」と呼ぶ。特に阿吽のインタラクションが生起しやすい「もんじゃ焼き」の協同調理場面を例に, 阿吽の呼吸を成立させるために人々が無意識下で運用している相互行為の秩序を解明する。狭義のコミュニケーションという概念には, 聞き手に対する伝達意図やアドレス行為の存在が前提とされる。しかし, 阿吽のインタラクションにおいては, 伝達意図やアドレス行為が希薄化したがゆえの高度なやりとりが観察され, 相互行為の研究対象として興味深い。「調理中に無音区間や発話のオーバーラップが増大する」という定量的分析結果を発端とし, 会話と調理動作の定性的マイクロ分析により, 以下の3種類の場面における阿吽のインタラクションを明らかにする。(1)身体の相互參照により調理局面変化が達成される場面では, 互いの身体動作が投射する調理局面の移行タイミングを見計らって, 極めて効率的な調理局面の移行を達成していたことを示す。効率的な局面移行の結果, 2者間における調理動作の同期現象も観察される。(2)音声発話が身体動作により代替される場面では, 身体動作という視覚メディアに特有の「時差」が連鎖組織の成立に関わることを論じる。時差によるトラブルを防ぐために微調整が行われたり, 音声対話ならば問題化されるべき現象が時差によって回避されたりすることを示す。(3)発話のオーバーラップが放置される場面では, ふつう回避されるべき偶発的オーバーラップが調理への従事の優先性によって放置される事例, 円滑な調理遂行のために調理方法の教示が協同で行われてオーバーラップが発生する事例を示す。これまでほとんど研究の俎上に載せられなかった「阿吽のインタラクション」を分析し, 我々が日常的に成し遂げている知的振る舞いのメカニズムを明らかにする。
Even without utterances, we can understand what others think, feel and intend to do, as is called "A-hum breathing" in Japanese. By observing others' bodily motions and guessing their intentions, we respond to them. In this research, interactions in which we see each other5s bodily motions and respond to them are called "a-hum interactions, '. Taking a table cooking of "monja-yaki" as an example, the author expounds the order of a-hum interactions unconsciously operated by the participants. In cooking monja-yaki, a lot of a-hum interactions could occur. The traditional view of communication is that there should be the speaker's intentions to talk to another person, including "addressing actions", in order for that interaction to be regarded as communication. On the other hand, a new view of communication, which is usually called "interaction", is that we can interact with each other even without any addressing actions. In a-hum interactions, we can observe more advanced interactions, which seem more interesting to analyze and discuss than simple and classical "communications". First of all, it is indicated that gaps and overlaps may be more frequent while cooking than the other phases. And then, the order of a-hum interactions will be explained qualitatively by means of conversation analysis and gesture analysis, in the following three kinds of situations:(1)When the transition of cooking phases are properly accomplished, the appropriate timing projected by each others bodily motions would realize smooth and efficient transitions of cooking phases. Simultaneous gestural matching is also observed as a result of the most efficient phase transitions. (2) In the situations where bodily motions replace oral utterances, bodily motions as a visual medium generate a kind of a "time blank", which influences the way sequence organizations by bodily motions are completed. In order to prevent troubles caused by time blanks, interactions are minutely adjusted by the participants, or the events that can be problematic in oral conversations are avoided by time blanks. (3) Two kinds of examples of overlaps are shown: (a) Accidental overlaps, which should be repaired by the participants, are ignored because of preference for focusing on cooking, (b) Co-telling of cooking methods results in intentional overlaps. The mechanism of a-hum interactions, which are very intelligent activities but have never been dealt with as a subject of research, will be revealed in this thesis.
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