日本語 English
| 開講年度/ Academic YearAcademic Year |
20242024 |
| 科目設置学部/ CollegeCollege |
全学共通科目・全学共通カリキュラム（総合系）/University-wide Liberal Arts Courses (Comprehensive Courses)University-wide Liberal Arts Courses (Comprehensive Courses) |
| 科目コード等/ Course CodeCourse Code |
FB525/FB525FB525 |
| テーマ・サブタイトル等/ Theme・SubtitleTheme・Subtitle |
Critical thinking of food cultures |
| 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 |
CMP2231 |
| 使用言語/ LanguageLanguage |
英語/EnglishEnglish |
| 履修登録方法/ Class Registration MethodClass Registration Method |
抽選他/Exceptional Lottery RegistrationExceptional Lottery 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 |
Thinking through food that can be one of the most mundane aspects of humans' life, students will be able to understand various food cultures in the world and to analyze them from critical points of view. By doing so, students should also be able to deepen their understanding of their own cultural values and food culture.
Students will explore various culinary cultures in the World and think about how Japanese food has been introduced to and accepted in different places. Looking at some cases in the Americas, Europe and Asia as examples, we will be learning their local food cultures first then analyzing and evaluating how Japanese food has been introduced to each place. Then we will be designing how to present Japanese food to their markets in the future.
| 1 | Introduction to this course |
| 2 | What is food studies? 1: why study food? |
| 3 | What is food studies? 2: food and identity |
| 4 | Food culture in the United States 1: Thanksgiving dinner |
| 5 | Food culture in the United States 2: standardized food and fast food industry, film viewing "Food Inc." |
| 6 | The acceptance of Japanese food in the US: the case of Nobu |
| 7 | Food culture in the UK: history with food |
| 8 | The popular Japanese restaurants in the UK: the case of WAGAMAMA |
| 9 | Japanese cooks in Italy: "transabroad globalization" |
| 10 | Food and authenticity: a fieldwork or film viewing |
| 11 | Food culture in Malaysia: A case of neglected culinary globalization |
| 12 | Students presentation 1 |
| 13 | Students presentation 2 |
| 14 | Evaluation |
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
Information will be announced by instructor in the first class. Students are required to read a lot of excerpts from books and articles.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Participation and contribution to class(30%) Final group presentation(30%) Final essay(30%) Writing assignments on Canvas(10%) |
| 備考 (Notes) | ||
| Attendence and contribution to every class is very important for this course. | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Texts will be distributed by instructor or available on Canvas LMS. |
| No | 著者名 (Author/Editor) | 書籍名 (Title) | 出版社 (Publisher) | 出版年 (Date) | ISBN/ISSN |
|---|---|---|---|---|---|
| 1 | Warren Belasco | Food: The Key Concepts | Berg | 2008 | |
| 2 | Andrew F. Smith, ed. | The Oxford Companion to American Food and Drink | Oxford UP | 2007 | |
| 3 | James Farrer | The Globalization of Asian Cuisines | Palgrave | 2015 | |
| 4 | Donna A. Gabaccia | We Are What We Eat: Ethnic Food and the Making of Americans | Harvard UP | 1998 | |
| その他 (Others) | |||||
| Information will be announced by instructor in the first class. | |||||
Ability to communicate actively and collaboratively with both Japanese and international students.
Ability to express and share their own experiences and ideas gained from studying the material in this class in English.
We will be using the Canvas LMS system as our class website. Reading and writing assignments will be uploaded to Canvas so students will need to be able to use that system comfortably and check updates regularly.
Even if you are not a good English speaker, if you are interested in food issues, please consider taking this course.
・F科目上級（外国語による総合系科目）
・他に特別外国人学生が履修
・この授業は英語で実施する
・履修者はTOEIC®L&R 700点相当以上の英語力を有していることを前提に授業を実施する
・2016年度以降入学者：多彩な学び
・2015年度以前入学者：主題別A
本科目は、担当教員の実務経験、または実務に従事するゲスト・スピーカーの招聘講義等を活かした授業である。
人間の生活の中で最も身近な事象の一つである「食」を通して考えることで、世界の様々な食文化を理解し、批判的な視点から分析することができるようになる。また、他者へのまなざしを通じて、自分自身の文化的価値観や食文化についても理解を深めることができる。
Thinking through food that can be one of the most mundane aspects of humans' life, students will be able to understand various food cultures in the world and to analyze them from critical points of view. By doing so, students should also be able to deepen their understanding of their own cultural values and food culture.
世界の様々な食文化を探求し、日本食がどのように伝わり、受け入れられてきたかを考える。アメリカ、ヨーロッパ、アジアの事例を取り上げ、それぞれの地域の食文化を学び、またそれらの地域で日本食がどのように受容されてきたかを分析する。そして、将来的にそれぞれのマーケットで日本食をどのように紹介していくかについても検討する。
Students will explore various culinary cultures in the World and think about how Japanese food has been introduced to and accepted in different places. Looking at some cases in the Americas, Europe and Asia as examples, we will be learning their local food cultures first then analyzing and evaluating how Japanese food has been introduced to each place. Then we will be designing how to present Japanese food to their markets in the future.
| 1 | Introduction to this course |
| 2 | What is food studies? 1: why study food? |
| 3 | What is food studies? 2: food and identity |
| 4 | Food culture in the United States 1: Thanksgiving dinner |
| 5 | Food culture in the United States 2: standardized food and fast food industry, film viewing "Food Inc." |
| 6 | The acceptance of Japanese food in the US: the case of Nobu |
| 7 | Food culture in the UK: history with food |
| 8 | The popular Japanese restaurants in the UK: the case of WAGAMAMA |
| 9 | Japanese cooks in Italy: "transabroad globalization" |
| 10 | Food and authenticity: a fieldwork or film viewing |
| 11 | Food culture in Malaysia: A case of neglected culinary globalization |
| 12 | Students presentation 1 |
| 13 | Students presentation 2 |
| 14 | Evaluation |
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
Information will be announced by instructor in the first class. Students are required to read a lot of excerpts from books and articles.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Participation and contribution to class(30%) Final group presentation(30%) Final essay(30%) Writing assignments on Canvas(10%) |
| 備考 (Notes) | ||
| Attendence and contribution to every class is very important for this course. | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Texts will be distributed by instructor or available on Canvas LMS. |
| No | 著者名 (Author/Editor) | 書籍名 (Title) | 出版社 (Publisher) | 出版年 (Date) | ISBN/ISSN |
|---|---|---|---|---|---|
| 1 | Warren Belasco | Food: The Key Concepts | Berg | 2008 | |
| 2 | Andrew F. Smith, ed. | The Oxford Companion to American Food and Drink | Oxford UP | 2007 | |
| 3 | James Farrer | The Globalization of Asian Cuisines | Palgrave | 2015 | |
| 4 | Donna A. Gabaccia | We Are What We Eat: Ethnic Food and the Making of Americans | Harvard UP | 1998 | |
| その他 (Others) | |||||
| Information will be announced by instructor in the first class. | |||||
Ability to communicate actively and collaboratively with both Japanese and international students.
Ability to express and share their own experiences and ideas gained from studying the material in this class in English.
We will be using the Canvas LMS system as our class website. Reading and writing assignments will be uploaded to Canvas so students will need to be able to use that system comfortably and check updates regularly.
Even if you are not a good English speaker, if you are interested in food issues, please consider taking this course.
・F科目上級（外国語による総合系科目）
・他に特別外国人学生が履修
・この授業は英語で実施する
・履修者はTOEIC®L&R 700点相当以上の英語力を有していることを前提に授業を実施する
・2016年度以降入学者：多彩な学び
・2015年度以前入学者：主題別A
本科目は、担当教員の実務経験、または実務に従事するゲスト・スピーカーの招聘講義等を活かした授業である。