SCOPE (Sustainability Co-Creation Programme)

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OTR400HA(その他 / Others 400)
Seminar
(Academic)

Chuanfei WANG

Class code etc
Faculty/Graduate school SCOPE (Sustainability Co-Creation Programme)
Attached documents
Year 2024
Class code C3810
Previous Class code
Previous Class title
Term 秋学期授業/Fall
Day/Period 水2/Wed.2
Class Type
Campus 市ヶ谷 / Ichigaya
Classroom name 市BT‐0502
Grade 1~4
Credit(s) 2
Notes
Open Courses
Open Courses (Notes)
Global Open Courses
Interdepartmental class taking system for Academic Achievers
Interdepartmental class taking system for Academic Achievers (Notes)
Class taught by instructors with practical experience
SDGs CP
Urban Design CP
Diversity CP
Learning for the Future CP
Carbon Neutral CP
Chiyoda Campus Consortium
Category (2024~) 展開科目/Disciplinary & Elective Courses
研究会/Seminars
Category (~2023) 展開科目/Disciplinary & Elective Courses
研究会/Seminars

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Outline and objectives

This course offers an interdisciplinary examination of the global culinary system, exploring the processes and consequences of globalization through the lens of culinary cultures. It focuses on cross-border influences on foodways and transnational culinary cultures. As we are situated in Tokyo, this course pays particular attention to culinary influences entering into and from Tokyo. It is designed for students to develop an understanding of Japanese culinary culture and its associated critical issues in the context of globalization.

Goal

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.

Which item of the diploma policy will be obtained by taking this class?

Among diploma policies,"DP3""DP4""DP5" is related

Default language used in class

英語 / English

Method(s)(学期の途中で変更になる場合には、別途提示します。 /If the Method(s) is changed, we will announce the details of any changes. )

Feedback on assignments submitted by students will be provided in class or through the Learning Management System.

Active learning in class (Group discussion, Debate.etc.)

あり / Yes

Fieldwork in class

なし / No

Schedule

授業形態/methods of teaching:対面/face to face

※各回の授業形態は予定です。教員の指示に従ってください。

Week 1[対面/face to face]:Course orientation

Review syllabus and ice-breaking activities

Week 2[対面/face to face]:The globalization of Japanese restaurants

Lecture on theoretical framework and concepts to understand of the globalization of Japanese restaurants

Week 3[対面/face to face]:Culinary fashions in global Japanese restaurants 1

Discuss chapter 4

Week 4[対面/face to face]:Culinary fashions in global Japanese restaurants 2

Discuss Chapter 4

Week 5[対面/face to face]:Fastfoodization of Japanese restaurants 1

Discuss Chapter 6

Week 6[対面/face to face]:Fastfoodization of Japanese restaurants 2

Discuss Chapter 6

Week 7[対面/face to face]:Global Izakaya 1

Discuss Chapter 7

Week 8[対面/face to face]:Global Izakaya 2

Discuss Chapter 7

Week 9[対面/face to face]:Global Japanese fine dinning 1

Discuss Chapter 8

Week 10[対面/face to face]:Global Japanese fine dinning 2

Discuss Chapter 8

Week 11[対面/face to face]:Storyboard 1

Design case research

Week 12[対面/face to face]:Storyboard 2

Carry out case research

Week 13[対面/face to face]:Storyboard 3

Analyze case research

Week 14[対面/face to face]:Final presentation

Report case research

Work to be done outside of class (preparation, etc.)

Preparatory study and review time for this class are 2 hours each.

Textbooks

THE GLOBAL JAPANESE RESTAURANT: MOBILITIES, IMAGINARIES, AND POLITICS
Edited by James Farrer and David L. Wank
University of Hawaii Press
2023

References

Visual references will be provided during class sessions.

Grading criteria

Class participation and discussion(20%)
Reading notes (chapters 4,6,7,8) (10 x 4 pieces)(40%)
Storyboard research and presentation(40%)

Changes following student comments

特になし