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 |
FB546/FB546FB546 |
| テーマ・サブタイトル等/ Theme・SubtitleTheme・Subtitle |
Foodways and Intercultural Communication |
| 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 |
月2/Mon.2 Mon.2 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 |
The objective of this course is to encourage students to explore how food and foodways, while rooted in everyday life and basic human needs, function as a lens for understanding broader social issues in intercultural communication. These include topics such as stigmatization and discrimination, globalization and localization, consumerism and addiction, nationalism and identity, and the dynamics of authentication and appropriation. By the end of the course, students will be able to critically examine gastronomic culture as a multifaceted space of sociocultural, political, economic, and religious exchanges.
This course examines the social meanings of global gastronomic cultures and their implications for intercultural communication. Students will engage with both academic and non-academic writings, watch documentaries and short video clips, participate in class discussions, and present their findings to their peers.
| 1 | Introduction to the Course |
| 2 | Foodscape and Intercultural Communication |
| 3 | Coffee I: Its History and Spreading to the World |
| 4 | Coffee II: Coffee Houses Around the World |
| 5 | Food Taboos and Consuming the Controversial |
| 6 | Food, Stereotypes and Discrimination |
| 7 | Special Session: Documentary Screening and Discussion |
| 8 | Shikohin and Community Making |
| 9 | Foodways and Identity |
| 10 | Gnawing Away the Local and the Global |
| 11 | Food Being Political |
| 12 | Delectable Wars: with a Comparative Perspective |
| 13 | Final Reflections and Story Sharing |
| 14 | Final Reflections and Story Sharing II |
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 may be adjusted based on class size and student progress. |
Students are expected to complete any assigned readings before class. Additional requirements may be provided during class.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Participation/discussion(30%) Presentation(20%) Reflection papers(20%) 最終レポート(Final Report)(30%) |
| 備考 (Notes) | ||
| Students will fail the course after three unexcused absences. Additional assessment criteria will be provided in class. | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Will be provided in class. |
Weekly topics may overlap and may be adjusted according to evaluations of students' performance and class progress.
・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
The objective of this course is to encourage students to explore how food and foodways, while rooted in everyday life and basic human needs, function as a lens for understanding broader social issues in intercultural communication. These include topics such as stigmatization and discrimination, globalization and localization, consumerism and addiction, nationalism and identity, and the dynamics of authentication and appropriation. By the end of the course, students will be able to critically examine gastronomic culture as a multifaceted space of sociocultural, political, economic, and religious exchanges.
This course examines the social meanings of global gastronomic cultures and their implications for intercultural communication. Students will engage with both academic and non-academic writings, watch documentaries and short video clips, participate in class discussions, and present their findings to their peers.
| 1 | Introduction to the Course |
| 2 | Foodscape and Intercultural Communication |
| 3 | Coffee I: Its History and Spreading to the World |
| 4 | Coffee II: Coffee Houses Around the World |
| 5 | Food Taboos and Consuming the Controversial |
| 6 | Food, Stereotypes and Discrimination |
| 7 | Special Session: Documentary Screening and Discussion |
| 8 | Shikohin and Community Making |
| 9 | Foodways and Identity |
| 10 | Gnawing Away the Local and the Global |
| 11 | Food Being Political |
| 12 | Delectable Wars: with a Comparative Perspective |
| 13 | Final Reflections and Story Sharing |
| 14 | Final Reflections and Story Sharing II |
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 may be adjusted based on class size and student progress. |
Students are expected to complete any assigned readings before class. Additional requirements may be provided during class.
| 種類 (Kind) | 割合 (%) | 基準 (Criteria) |
|---|---|---|
| 平常点 (In-class Points) | 100 |
Participation/discussion(30%) Presentation(20%) Reflection papers(20%) 最終レポート(Final Report)(30%) |
| 備考 (Notes) | ||
| Students will fail the course after three unexcused absences. Additional assessment criteria will be provided in class. | ||
| その他 (Others) | |||||
|---|---|---|---|---|---|
| Will be provided in class. |
Weekly topics may overlap and may be adjusted according to evaluations of students' performance and class progress.
・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