IGESSIGESS (Institute for Global Economics and Social Sciences)
PHL100CA（哲学 / Philosophy 100）Japanese Culture AJapanese Culture A
李 址遠Jiwon LEE
授業コードなどClass code etc
| 学部・研究科Faculty/Graduate school | IGESSIGESS (Institute for Global Economics and Social Sciences) |
| 添付ファイル名Attached documents | |
| 年度Year | 2022 |
| 授業コードClass code | K5181 |
| 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 | 水3/Wed.3 |
| 科目種別Class Type | |
| キャンパスCampus | 多摩 |
| 教室名称Classroom name | 各学部・研究科等の時間割等で確認 |
| 配当年次Grade | 1～4 |
| 単位数Credit(s) | 2 |
| 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Category |
General Education Courses／総合教育科目 Tama Campus General Education Courses／多摩総合教育科目 |
| 科目主催学部Faculty Sponsored Department | Economics |
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授業の概要と目的（何を学ぶか）Outline and objectives
This course introduces basic knowledge and concepts of modern Japanese culture. By examining diverse aspects of Japanese culture and society, students will learn various conceptual tools and perspectives to better understand the modern Japanese culture in which they live.
到達目標Goal
- To be able to explain characteristics of Japanese culture.
- To be able to analyze specific aspects of Japanese culture.
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. ）
Each class is mainly conducted with a lecture and discussion on a specific theme. Students will give presentations on themes that they find interesting. Submitting a reaction paper is required after each class. Feedback and comments will be given in the class.
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
授業形態/methods of teaching：オンライン/online
※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。
1[オンライン/online]：Introduction
Guidance of the course/
Defining the concept of culture
2[オンライン/online]：An overview of Japanese Culture
Concepts of Japan, Japanese culture, and the Japanese
3[オンライン/online]：Japan’s emic conceptions
Etic and emic perspectives in analysis of culture
4[オンライン/online]：Language
History and characteristics of Japanese language
5[オンライン/online]：Family culture
The Japanese family in sociohistorical contexts
6[オンライン/online]：School culture
Diversity of school cultures and their characteristics
7[オンライン/online]：Work culture
Japan’s economic
development and work ethos
8[オンライン/online]：Political culture
Variations and diversity of Japanese political culture
9[オンライン/online]：Buraku culture
Minority groups in contemporary Japan
10[オンライン/online]：Mid-term
Test on covered themes
11[オンライン/online]：Preparation for presentation
Deciding themes and gathering information
12[オンライン/online]：Presentations 1
Student presentations & feedback
13[オンライン/online]：Presentations 2
Student presentations & feedback
14[オンライン/online]：Review
Summary
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.)
Previewing the textbook and reviewing class materials. The standard preparation and review time for this class is 2 hours each.
テキスト（教科書）Textbooks
Yoshio Sugimoto ed. Cambridge Companion to Modern Japanese Culture. Cambridge UP, 2009
参考書References
Roger J. Davies, Osamu Ikeno. The Japanese Mind: Understanding Contemporary Japanese Culture. Tuttle Publishing, 2002
成績評価の方法と基準Grading criteria
Midterm: 30%, Presentation: 30%, Participation: 40%
学生の意見等からの気づきChanges following student comments
Midterm feedback will be provided in the next class.