日本語 English
| 開講年度/ Academic YearAcademic Year |
20252025 |
| 科目設置学部/ CollegeCollege |
社会学部/College of SociologyCollege of Sociology |
| 科目コード等/ Course CodeCourse Code |
DK110/DK110DK110 |
| テーマ・サブタイトル等/ Theme・SubtitleTheme・Subtitle |
Comparative perspectives on food |
| 授業形態/ Class FormatClass Format |
対面（全回対面）/Face to face (all classes are face-to-face)Face to face (all classes are face-to-face) |
| 授業形態（補足事項）/ Class Format (Supplementary Items)Class Format (Supplementary Items) |
|
| 授業形式/ Class StyleCampus |
演習・ゼミ/SeminarSeminar |
| 校地/ CampusCampus |
池袋/IkebukuroIkebukuro |
| 学期/ SemesterSemester |
春学期/Spring SemesterSpring Semester |
| 曜日時限・教室/ DayPeriod・RoomDayPeriod・Room |
金3/Fri.3 Fri.3 ログインして教室を表示する（Log in to view the classrooms.） |
| 単位/ CreditsCredits |
22 |
| 科目ナンバリング/ Course NumberCourse Number |
SOX3431 |
| 使用言語/ LanguageLanguage |
英語/EnglishEnglish |
| 履修登録方法/ Class Registration MethodClass Registration Method |
抽選登録/Lottery RegistrationLottery Registration（定員：20人/ Capacity：20） |
| 配当年次/ Assigned YearAssigned Year |
配当年次は開講学部のR Guideに掲載している科目表で確認してください。配当年次は開講学部のR Guideに掲載している科目表で確認してください。 |
| 先修規定/ Prerequisite RegulationsPrerequisite Regulations |
|
| 他学部履修可否/ Acceptance of Other CollegesAcceptance of Other Colleges |
履修登録システムの『他学部・他研究科履修不許可科目一覧』で確認してください。 |
| 履修中止可否/ Course CancellationCourse Cancellation |
〇（履修中止可/ Eligible for cancellation） |
| オンライン授業60単位制限対象科目/ Online Classes Subject to 60-Credit Upper LimitOnline Classes Subject to 60-Credit Upper Limit |
|
| 学位授与方針との関連/ Relationship with Degree PolicyRelationship with Degree Policy |
各授業科目は、学部・研究科の定める学位授与方針（DP）や教育課程編成の方針（CP）に基づき、カリキュラム上に配置されています。詳細はカリキュラム・マップで確認することができます。 |
| 備考/ NotesNotes |
This course is an exploration of cultural globalization through the practical case of food, which we will study from a sociological and comparative perspective. The main objective of the course is to help participants better understand the diversity of behaviors and products on a global scale, and to grasp the issues involved in bridging cultures. To do so, each session will adopt a thematic approach combining a variety of international cases. Based on in-class discussions, the course also aims to stimulate intellectual curiosity and help students being at ease with English speaking.
The course will combine different types of content, being divided into two parts.
The first part will consist of a large-scale comparative study of how food shapes and is shaped by globalization. We will adopt a thematic approach to travel the world looking for ingredients, meals, drinks, customs and so on, that illustrate both similarities and variations across time and space. We will rely extensively on visual materials from many countries.
The second part will be dedicated to carrying out a practical project in class related to global perspectives on food. Students will be asked to create a fictional international restaurant targeting Rikkyo university students and staff, in a document which should include a concept, a design, a menu, recipes, etc.
Course sessions will aim to stimulate the sharing of practical knowledge through friendly and open discussions.
| 1 | The one where the journey begins |
| 2 | The one where we travel into past experiences |
| 3 | The one where ingredients start traveling the world |
| 4 | The one where globalization modifies local cultures |
| 5 | The one where we explore the diversity of products worldwide |
| 6 | The one where we explore the diversity of meals worldwide |
| 7 | The one where we explore the diversity of drinks worldwide |
| 8 | The one with lots of eating tools and customs |
| 9 | The one with lots of places made for eating |
| 10 | The one with lots of hygiene and medical norms |
| 11 | The one where we work on restaurant projects |
| 12 | The one where we share the restaurant projects |
| 13 | The one with the final test |
| 14 | The one where the journey ends |
板書 /Writing on the Board
スライド（パワーポイント等）の使用 /Slides (PowerPoint, etc.)
上記以外の視聴覚教材の使用 /Audiovisual Materials Other than Those Listed Above
個人発表 /Individual Presentations
グループ発表 /Group Presentations
ディスカッション・ディベート /Discussion/Debate
実技・実習・実験 /Practicum/Experiments/Practical Training
学内の教室外施設の利用 /Use of On-Campus Facilities Outside the Classroom
校外実習・フィールドワーク /Field Work
上記いずれも用いない予定 /None of the above
Students will be required to be curious and conduct research on their own to nurture their personal knowledge and complete their restaurant project. They will also need to be ready for the final test on session 13.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
最終テスト(Final Test)(30%) Restaurant project(30%) In-class participation(30%) Meal presentation(10%) |
| 備考 (Notes) | ||
なし/None
This course is an exploration of cultural globalization through the practical case of food, which we will study from a sociological and comparative perspective. The main objective of the course is to help participants better understand the diversity of behaviors and products on a global scale, and to grasp the issues involved in bridging cultures. To do so, each session will adopt a thematic approach combining a variety of international cases. Based on in-class discussions, the course also aims to stimulate intellectual curiosity and help students being at ease with English speaking.
The course will combine different types of content, being divided into two parts.
The first part will consist of a large-scale comparative study of how food shapes and is shaped by globalization. We will adopt a thematic approach to travel the world looking for ingredients, meals, drinks, customs and so on, that illustrate both similarities and variations across time and space. We will rely extensively on visual materials from many countries.
The second part will be dedicated to carrying out a practical project in class related to global perspectives on food. Students will be asked to create a fictional international restaurant targeting Rikkyo university students and staff, in a document which should include a concept, a design, a menu, recipes, etc.
Course sessions will aim to stimulate the sharing of practical knowledge through friendly and open discussions.
| 1 | The one where the journey begins |
| 2 | The one where we travel into past experiences |
| 3 | The one where ingredients start traveling the world |
| 4 | The one where globalization modifies local cultures |
| 5 | The one where we explore the diversity of products worldwide |
| 6 | The one where we explore the diversity of meals worldwide |
| 7 | The one where we explore the diversity of drinks worldwide |
| 8 | The one with lots of eating tools and customs |
| 9 | The one with lots of places made for eating |
| 10 | The one with lots of hygiene and medical norms |
| 11 | The one where we work on restaurant projects |
| 12 | The one where we share the restaurant projects |
| 13 | The one with the final test |
| 14 | The one where the journey ends |
板書 /Writing on the Board
スライド（パワーポイント等）の使用 /Slides (PowerPoint, etc.)
上記以外の視聴覚教材の使用 /Audiovisual Materials Other than Those Listed Above
個人発表 /Individual Presentations
グループ発表 /Group Presentations
ディスカッション・ディベート /Discussion/Debate
実技・実習・実験 /Practicum/Experiments/Practical Training
学内の教室外施設の利用 /Use of On-Campus Facilities Outside the Classroom
校外実習・フィールドワーク /Field Work
上記いずれも用いない予定 /None of the above
Students will be required to be curious and conduct research on their own to nurture their personal knowledge and complete their restaurant project. They will also need to be ready for the final test on session 13.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
最終テスト(Final Test)(30%) Restaurant project(30%) In-class participation(30%) Meal presentation(10%) |
| 備考 (Notes) | ||
なし/None