日本語 English
| 開講年度/ Academic YearAcademic Year |
20252025 |
| 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 |
Explore the intersection of global taste, tradition, and trade |
| 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 |
【2025/7/3付変更】科目担当者：今井 祥子 → 岩波 徹 科目担当者変更によるシラバス内容の変更有り |
Through case studies on the overseas expansion of Japanese food products, students will develop an understanding of how these products are received and adapted within the food cultures, lifestyles, and institutional frameworks of various countries. The course aims to cultivate the ability to critically analyze these processes from cultural, economic, and political perspectives. Students will also learn to reflect on their own food culture and values from a global and comparative standpoint.
This course is based on the perspective that, in order to promote the export of Japanese food products abroad, it is essential for them to be accepted within the food cultures, lifestyles, and systems of each country. Students will analyze how Japanese food products have actually spread, transformed, and been embraced in various countries from cultural, economic, and political perspectives, and will explore future directions for their global expansion.
| 1 | Introduction to this course |
| 2 | Why Export Food?: The strategic value of food exports for Japan and beyond |
| 3 | What is food studies? 2: food and identity |
| 4 | Farming with a Global Mindset: How Good Agricultural Practices (GGAP) support safe, trusted exports |
| 5 | Food Safety First: Navigating chemical residue regulations around the world |
| 6 | Rice Goes Global: From onigiri to risotto—Japanese rice in foreign kitchens |
| 7 | Sweet, Sour, and Citrus: Apples, yuzu, and satsumas in new markets |
| 8 | From Ocean to Table: Exporting Japanese seafood and meat in diverse food cultures |
| 9 | Cheers from Japan: The rise of sake in global food pairings |
| 10 | Beyond Sake: Japanese Wine and Green Tea Abroad: A new face of Japanese craftsmanship |
| 11 | Student Research Presentations 1 Explore a country’s food culture and present how Japanese food fits in |
| 12 | Student Research Presentations 2 Explore a country’s food culture and present how Japanese food fits in |
| 13 | Student Research Presentations 3 Explore a country’s food culture and present how Japanese food fits in |
| 14 | Student Research Presentations 4 Explore a country’s food culture and present how Japanese food fits in |
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
| 補足事項 (Supplementary Items) |
|---|
| Teaching Methods Used (Supplementary Items) |
Students are expected to review the lecture slides in advance and independently research answers to the questions, quizzes, and assignments provided within the slides, primarily utilizing online resources. For example, in Lecture 2, students will be asked to identify the main Japanese food commodities exported to the USA, China, the EU, or other countries. International students may be asked to investigate which Japanese food products are commonly imported into their home countries.
During Lectures 11 to 14, each student will select one country or region (international students may choose their home country) and conduct research on how Japanese food has entered and adapted to the local culinary landscape. Presentations should address the following points:
An overview of the local food culture
Specific examples of Japanese foods that are popular or gaining traction
Challenges and cultural factors influencing market acceptance
Students are required to prepare their presentation slides in advance and be ready to present on their assigned lecture day.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
participation and contribution to class(30%) group presentation(30%) final paper(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 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 | James Farrer, ed | The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones | Palgrave Macmillan | 2015 | 9781137522283 |
Students will be expected to actively and collaboratively communicate with both Japanese and international peers.
Students will be expected to express and share their experiences and ideas related to the course material in English.
The Canvas Learning Management System (LMS) will be used as the class website. Students are expected to navigate the system comfortably and check for updates regularly.
Students who may not be confident in their English skills but have an interest in food-related issues are encouraged to enroll in 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。
日本食材の海外展開をめぐる事例を通じて、各国の食文化、生活習慣、制度との関係性を理解し、文化的・経済的・政治的視点からその受容・変容のプロセスを批判的に分析する力を養う。また、自国の食文化や価値観を相対化し、グローバルな視点から食のあり方を多角的に考察する力を身につける。
Through case studies on the overseas expansion of Japanese food products, students will develop an understanding of how these products are received and adapted within the food cultures, lifestyles, and institutional frameworks of various countries. The course aims to cultivate the ability to critically analyze these processes from cultural, economic, and political perspectives. Students will also learn to reflect on their own food culture and values from a global and comparative standpoint.
この授業では、日本食材の海外への輸出促進のためには、各国の食文化、生活習慣、制度に受け入れられることが不可欠であるとの視点に立ち、実際に日本食材がどのように海外へ広まり、変容し、各国で受け入れられてきたのかを文化的・経済的・政治的側面から分析し、今後の方向性を考察する。
This course is based on the perspective that, in order to promote the export of Japanese food products abroad, it is essential for them to be accepted within the food cultures, lifestyles, and systems of each country. Students will analyze how Japanese food products have actually spread, transformed, and been embraced in various countries from cultural, economic, and political perspectives, and will explore future directions for their global expansion.
| 1 | Introduction to this course |
| 2 | Why Export Food?: The strategic value of food exports for Japan and beyond |
| 3 | What is food studies? 2: food and identity |
| 4 | Farming with a Global Mindset: How Good Agricultural Practices (GGAP) support safe, trusted exports |
| 5 | Food Safety First: Navigating chemical residue regulations around the world |
| 6 | Rice Goes Global: From onigiri to risotto—Japanese rice in foreign kitchens |
| 7 | Sweet, Sour, and Citrus: Apples, yuzu, and satsumas in new markets |
| 8 | From Ocean to Table: Exporting Japanese seafood and meat in diverse food cultures |
| 9 | Cheers from Japan: The rise of sake in global food pairings |
| 10 | Beyond Sake: Japanese Wine and Green Tea Abroad: A new face of Japanese craftsmanship |
| 11 | Student Research Presentations 1 Explore a country’s food culture and present how Japanese food fits in |
| 12 | Student Research Presentations 2 Explore a country’s food culture and present how Japanese food fits in |
| 13 | Student Research Presentations 3 Explore a country’s food culture and present how Japanese food fits in |
| 14 | Student Research Presentations 4 Explore a country’s food culture and present how Japanese food fits in |
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
| 補足事項 (Supplementary Items) |
|---|
| Teaching Methods Used (Supplementary Items) |
Students are expected to review the lecture slides in advance and independently research answers to the questions, quizzes, and assignments provided within the slides, primarily utilizing online resources. For example, in Lecture 2, students will be asked to identify the main Japanese food commodities exported to the USA, China, the EU, or other countries. International students may be asked to investigate which Japanese food products are commonly imported into their home countries.
During Lectures 11 to 14, each student will select one country or region (international students may choose their home country) and conduct research on how Japanese food has entered and adapted to the local culinary landscape. Presentations should address the following points:
An overview of the local food culture
Specific examples of Japanese foods that are popular or gaining traction
Challenges and cultural factors influencing market acceptance
Students are required to prepare their presentation slides in advance and be ready to present on their assigned lecture day.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
participation and contribution to class(30%) group presentation(30%) final paper(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 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 | James Farrer, ed | The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones | Palgrave Macmillan | 2015 | 9781137522283 |
Students will be expected to actively and collaboratively communicate with both Japanese and international peers.
Students will be expected to express and share their experiences and ideas related to the course material in English.
The Canvas Learning Management System (LMS) will be used as the class website. Students are expected to navigate the system comfortably and check for updates regularly.
Students who may not be confident in their English skills but have an interest in food-related issues are encouraged to enroll in 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。