人間環境学部Faculty of Sustainabillity Studies
LIN100HA（言語学 / Linguistics 100）テーマ別英語１（スキルアップ科目）English in Context １
王 川菲
授業コードなどClass code etc
| 学部・研究科Faculty/Graduate school | 人間環境学部Faculty of Sustainabillity Studies |
| 添付ファイル名Attached documents | |
| 年度Year | 2021 |
| 授業コードClass code | C2950 |
| 旧授業コードPrevious Class code | |
| 旧科目名Previous Class title | |
| 開講時期Term | 春学期授業/Spring |
| 曜日・時限Day/Period | 木3/Thu.3 |
| 科目種別Class Type | |
| キャンパスCampus | 市ヶ谷 |
| 教室名称Classroom name | |
| 配当年次Grade | 1～4 |
| 単位数Credit(s) | 1 |
| 備考（履修条件等）Notes | |
| 他学部公開科目Open Program | |
| 他学部公開（履修条件等）Open Program (Notes) | |
| グローバル・オープン科目Global Open Program | |
| 成績優秀者の他学部科目履修制度対象Interdepartmental class taking system for Academic Achievers | |
| 成績優秀者の他学部科目履修（履修条件等）Interdepartmental class taking system for Academic Achievers (Notes) | |
| 実務経験のある教員による授業科目Class taught by instructors with practical experience | |
| SDGsCPSDGs CP | |
| アーバンデザインCPUrban Design CP | |
| ダイバーシティCPDiversity CP | |
| 未来教室CPLearning for the Future CP | |
| カーボンニュートラルCPCarbon Neutral CP | |
| 千代田コンソ単位互換提供（他大学向け）Chiyoda Campus Consortium | |
| カテゴリー（一般・総合型選抜、編入学試験入学者）Category | |
| カテゴリー（社会人RSP入試入学者）Category | |
| カテゴリー（2022年度以前）Category (～2022) |
リテラシー科目 スキルアップ科目 |
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Outline (in English)
This course helps students to acquire and practice skills of English reading comprehension and self-expression in English writings with a focus on the topic of modern Japanese food history and culture. It deconstructs contemporary Japanese culinary culture and traces the historical underpinnings of its contemporary scenes. Through the lens of food, some key concepts in the contemporary global society, including localization, transnational flows, global and local interactions, and food sustainability are also explored. The topic of food safety/security in the pandemic age is also covered.
授業で使用する言語Default language used in class
英語 / English
授業の概要と目的（何を学ぶか）Outline and objectives
This course helps students establish the ability of using English. It focuses on the skills of English reading comprehension and self-expression in English writings with a topic of modern Japanese food history and culture. It deconstructs contemporary Japanese culinary culture and traces the historical underpinnings of its contemporary scenes. Through the lens of food, some key concepts in the contemporary global society, including localization, transnational flows, global and local interactions, and food sustainability are explored. The topic of food safety/security in the pandemic age is also covered. Students will also learn to make a social contribution by their academic skills.
到達目標Goal
Students will acquire and practice the following skills.
1. Cultivate the abilities of individual and group work
2. Read Academic English
3. Write to express personal opinions in English
4. Understand modern Japanese food history and culture.
5. Understand some key concepts in global society and use them to critique contemporary social issues
6. Express academic opinions to the public (web-report)
7. Improve oneself through the practices of peer-review
この授業を履修することで学部等のディプロマポリシーに示されたどの能力を習得することができるか（該当授業科目と学位授与方針に明示された学習成果との関連）Which item of the diploma policy will be obtained by taking this class?
ディプロマポリシーのうち、「DP2」「DP4」に関連
授業で使用する言語Default language used in class
英語 / English
授業の進め方と方法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. ）
On-demand online classes. Feedback on assignments submitted by students will be provided in class or through the Learning Management System.Please note that the teaching approach may vary according to which threat level we are at. The details will be announced through the Learning Management System.
アクティブラーニング（グループディスカッション、ディベート等）の実施Active learning in class (Group discussion, Debate.etc.)
あり / Yes
フィールドワーク（学外での実習等）の実施Fieldwork in class
なし / No
授業計画Schedule
※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：Course orientation and philosophy
Course introduction, rules, and requirements.
Learning philosophy in this course.
There are no required readings in week 1.
Week 2：Traditional and modern Japanese cuisine
Rath, Eric C. (2016) “What is Traditional Japanese Food?” In Japan's Cuisines: Food, Place and Identity, pp.17-33. Reaktion Books, 2016.
Week 3：The historical roots of contemporary Japanese food
Brau, Lorie. (2018) “Soba, Edo Style: Food, Aesthetics, and Cultural Identity,” in Nancy K. Stalker edited, Devouring Japan: Global Perspectives on Japanese Culinary Identity, pp. 65-80. Oxford University Press.
Week 4：Cafe as a social space in contemporary Japan
White, Merry. (2012)“Japan’s Cafes: Coffee and the Counterintuitive,” “Modernity and the Passion Factory,” in Coffee Life in Japan, pp. 19-41. University of California Press.
Week 5：Contemporary Japanese culinary culture
Bestor, Theodore C. (2006) “Kaitenzushi and Konbini: Japanese Food Culture in the Age of Mechanical Reproduction,” in Richard Wilk (ed), Fast Food/Slow Food: the cultural economy of the global food system, pp. 115-139. Altamira Press.
Week 6：Gender and Japanese food
Corbett, Rebecca. (2018) “Introduction,”in Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan, pp. 1-24, University of Hawaii Press, 2018.
Week 7：Discussion and writing (including mid-term exam )
Students complete and submit research proposal(in group)
Week 8：Food waste in Japan
Siniawer, Eiko Maruko. (2018) “Discarding Cultures: Social Critiques of Food Waste in an Affluent Japan,” in Nancy K. Stalker (ed.) Devouring Japan: Global Perspectives on Japanese Culinary Identity, pp. 287-301. Oxford University Press.
Week 9：Food inequality in Japan
Kimura, Aya H. (2018) “Hungry in Japan: Food Insecurity and Ethical Citizenship,” in The Journal of Asian Studies Vol. 77, No. 2: 475–493.
Week 10：Japanese food nationalism
Stalker, Nancy K.(2018) “Rosanjin: The Roots of Japanese Gourmet Nationalism,” in Nancy K. Stalker (ed), Devouring Japan: Global Perspectives on Japanese Culinary Identity, pp. 133-149. Oxford University Press.
Week 11：Japanese food politics
Bestor, Theodore C. (2018) “Washoku, Far and Near: UNESCO, Gastrodiplomacy, and the Cultural Politics of Traditional Japanese Cuisine,” in Nancy K. Stalker (ed), Devouring Japan: Global Perspectives on Japanese Culinary Identity, pp. 99-117. Oxford University Press, 2018.
Week 12：The globalization of Japanese culinary culture
Farrer, James, Chuanfei Wang, Christian Hess, Mônica R. de Carvalho, and David Wank. (2019) “Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine,” in Cecilia Leong-Salobir (ed.), Routledge Handbook of Food in Asia pp. 39-57. London: Routledge.
Week 13：Research report preparation
Students take this week to complete research report(in group)
Week 14：Final exam and peer-review
Students will review their classmate's work
授業時間外の学習（準備学習・復習・宿題等）Work to be done outside of class (preparation, etc.)
Preparatory study and review time for this class are 2 hours each.
Students will averagely need 1.5 hour to prepare each class (except week 1), including reading assigned articles and writing reading notes. Some students may need 2 hours, depending on their English proficiency. They will also spend averagely 2 hours preparing mid-term exam and 4 hours on final exam, including library research, course review, and discussion notes.
テキスト（教科書）Textbooks
The instructor will provide all of the reading materials in the electronic form. Students will download them.
参考書References
Sheets of weekly reading note, research proposal, research report and grading rubrics for peer-review will be distributed.
成績評価の方法と基準Grading criteria
Students' final grades will result on a combination of the following components:
Weekly reading notes (4% x10 times, including weeks 2-6, 8-10) 40%
Mid-term exam 12%
Final exam 30%
Peer-review of research report 3%
Peer-review of reading notes (3% x 5 times ) 15%
学生の意見等からの気づきChanges following student comments
The instructor will help confirm student's reading comprehension. The course activities will be organized in group to increase student's interactions.
学生が準備すべき機器他Equipment student needs to prepare
No
その他の重要事項Others
1.Weekly reading notes (100 words)
Students respond questions in the sheets of reading notes.
2.Mid-term exam (research proposal) (at least 250 words, excluding references list)
Students will design research project and write a proposal including research topic, question, method, preliminary findings, if any, and expected results.
3.Final report (as final exam)(at least 750 words, excluding references list)
Students will submit their reports in the form of webpage.
4.Peer-review
Students will evaluate their classmates' work according to grading rubrics.
実務経験のある教員による授業
本科目は、「実務経験のある教員による授業」に該当しません。
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