| １． |
授業の概要（ねらい） |
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This class is designed for students who are passionate about the history and culture of food.
In current scholarship in the field of Japanese Studies, an increasing number of fascinating research topics have centred on food. The aim of this course is to examine Japanese food culture from global and comparative perspectives.
The course will consist of a combination of formal lectures and interactive seminars led by a number of specialists from different disciplines. The language of discussion will be English. The participation of Japanese students is highly encouraged so that they can share their knowledge and experiences and contribute to the discussions.
During the term we will organize field trips which will facilitate a deeper understanding of some aspects of Japanese food culture.
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| ２． |
授業の到達目標 |
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Through this course, students will be able to:
-Understand the historical background of current Japanese food culture.
-Appreciate the different methods and approaches employed in the field of Food Studies.
-Gain deeper insights into universal elements of food and diet behaviour.
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| ３． |
成績評価の方法および基準 |
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Attendance and participation during class (20%)
Reaction papers (30%)
Presentations on a topic chosen by the student (50%)
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| ４． |
教科書・参考書 |
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No textbook is required for this course; however, the following books may be useful as reference.
Richard Hosking, A Dictionary of Japanese Food: Ingredients and Culture (Rutland, VT: Tuttle, 1996).
Naomichi Ishige, The History and Culture of Japanese Food (London: Kegan Paul, 2001).
Jefferey M. Pilcher, ed., The Oxford Handbook of Food History (New York: Oxford UP, 2012).
* More readings will be introduced during the lectures. A list of Japanese references will also be distributed upon request.
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| ５． |
準備学修の内容 |
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Students are advised to pay closer attention to food-related issues appearing in reliable media and information sources.
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| ６． |
その他履修上の注意事項 |
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The syllabus should be considered provisional, and students are welcome to request the inclusion of other topics in which they are particularly interested.
I hope to attract students from a variety of backgrounds to share different experiences and perspectives and to inspire further interest in the fascinating topic of food in Japan.
A basic knowledge of Japanese is desirable but not compulsory.
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| ７． |
各回の授業内容 |
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| 【第１回】 | Introduction
Why does food matter? | | 【第２回】 | Food and History 1
East Asian influences | | 【第３回】 | Food and History 2
Western influences | | 【第４回】 | Food and Culture
Japanese cuisine as an Intangible Cultural Heritage | | 【第５回】 | Food and Tourism
Food as a tourist attraction and destination | | 【第６回】 | Food and Regionality
Local food culture and cuisines in the Tama region | | 【第７回】 | Food and Gender
Women’s magazines in the 20th century | | 【第８回】 | Food and Economy
Agricultural production in Asia and its impact on Japan | | 【第９回】 | Food and Religion
Halal food in Asian and Japanese contexts | | 【第10回】 | Food and Immigration
The table of foreign residents in Japan | | 【第11回】 | Food and Education
School meals in Japan and France | | 【第12回】 | Food and Environment
Household waste | | 【第13回】 | Food and Industry
Future of the food service industry | | 【第14回】 | Food and Sports
Diet management in college sports | | 【第15回】 | | Round-up lecture and presentations |
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