日本語 English
| 開講年度/ Academic YearAcademic Year |
20242024 |
| 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 |
DK112/DK112DK112 |
| テーマ・サブタイトル等/ Theme・SubtitleTheme・Subtitle |
Japanese Food and Globalization |
| 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 |
秋学期/Fall semesterFall semester |
| 曜日時限・教室/ DayPeriod・RoomDayPeriod・Room |
木3/Thu.3 Thu.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 |
SOX3131 |
| 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 |
Students will acquire the following skills.
1. Critically consider global and social issues occurring in the field of food in daily life.
2. Analyze and report the culinary issues in both oral and written forms.
3. Conduct academic discussions on the food-related topics and exchange opinions with peers.
This course delves into the processes and outcomes of globalization, examining them through the perspective of culinary cultures. It specifically highlights cross-border influences on foodways and transnational culinary cultures, with a particular emphasis on culinary exchanges involving Japan. The primary goal is to foster an understanding of Japanese food culture. Ultimately, the course aims to broaden students' perspectives and equip them with the critical thinking skills necessary to analyze social issues within the framework of globalization.
| 1 | Course Orientation and Ice-breaking |
| 2 | Introduction to the globalization of Japanese restaurants |
| 3 | Storyboard: Japanese food and restaurants in my hometown |
| 4 | Globalization of Japanese restaurants in the early 20th century (Chapter 2) |
| 5 | Globalization of Japanese restaurants in the early 20th century (Chapter 2) |
| 6 | Culinary fashions in global Japanese restaurants (Chapter 4) |
| 7 | Culinary fashions in global Japanese restaurants (Chapter 4) |
| 8 | Global Japanese culinary fashions (chapter 6) |
| 9 | Global Japanese culinary fashions (chapter 6) |
| 10 | Global Izakaya (chapter 7) |
| 11 | Global Izakaya (chapter 7) |
| 12 | Global Japanese fine dinning (chapter 8) |
| 13 | Global Japanese fine dinning (chapter 8) |
| 14 | Reflecting on the global Japanese restaurants (chapter 9) |
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
1. Write a short piece on Japanese food and/or restaurants in my hometown
2. Write reading notes
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Class participation and discussion(20%) Reading notes (chapters 2,4,6,7,8) (5 x 10 pieces) (50%) Storyboard writing(15%) Storyboard presentation(15%) |
| 備考 (Notes) | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Instructor will provide readings in the electronic form. |
本授業では、グローバリゼーションのプロセスと結果を、料理文化の視点から探求します。食文化における国境を越えた影響や国際的な料理文化に焦点を当て、特に日本との関わりに着目します。主たる目標は、日本の食文化を理解することで、学生の視野を広げ、社会の課題をグローバリゼーションの文脈で批判的に考える力を養うことを目指しています。
Students will acquire the following skills.
1. Critically consider global and social issues occurring in the field of food in daily life.
2. Analyze and report the culinary issues in both oral and written forms.
3. Conduct academic discussions on the food-related topics and exchange opinions with peers.
1. 日常生活の食における世界的および社会的な問題を批判的に考える能力。
2. 口頭および文書形式で問題を分析し、報告する能力。
3. 食に関連するトピックについて学術的な議論を行い、クラスメートと意見を交換する能力。
This course delves into the processes and outcomes of globalization, examining them through the perspective of culinary cultures. It specifically highlights cross-border influences on foodways and transnational culinary cultures, with a particular emphasis on culinary exchanges involving Japan. The primary goal is to foster an understanding of Japanese food culture. Ultimately, the course aims to broaden students' perspectives and equip them with the critical thinking skills necessary to analyze social issues within the framework of globalization.
| 1 | Course Orientation and Ice-breaking |
| 2 | Introduction to the globalization of Japanese restaurants |
| 3 | Storyboard: Japanese food and restaurants in my hometown |
| 4 | Globalization of Japanese restaurants in the early 20th century (Chapter 2) |
| 5 | Globalization of Japanese restaurants in the early 20th century (Chapter 2) |
| 6 | Culinary fashions in global Japanese restaurants (Chapter 4) |
| 7 | Culinary fashions in global Japanese restaurants (Chapter 4) |
| 8 | Global Japanese culinary fashions (chapter 6) |
| 9 | Global Japanese culinary fashions (chapter 6) |
| 10 | Global Izakaya (chapter 7) |
| 11 | Global Izakaya (chapter 7) |
| 12 | Global Japanese fine dinning (chapter 8) |
| 13 | Global Japanese fine dinning (chapter 8) |
| 14 | Reflecting on the global Japanese restaurants (chapter 9) |
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
1. Write a short piece on Japanese food and/or restaurants in my hometown
2. Write reading notes
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Class participation and discussion(20%) Reading notes (chapters 2,4,6,7,8) (5 x 10 pieces) (50%) Storyboard writing(15%) Storyboard presentation(15%) |
| 備考 (Notes) | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Instructor will provide readings in the electronic form. |