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Chuanfei WANG
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 | 2022 |
| 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 | 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) | 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 will help students establish the ability of using English for critical thinking in both academic and daily contexts. It focuses on the skills of English reading comprehension and self-expression in English writing and presentation with a topic of modern Japanese food history and culture. Each class will introduce a topic on Japanese food culture, deconstructing contemporary Japanese culinary culture and tracing the historical underpinnings of its contemporary scenes. Through the lens of food, students will explore some key concepts in the contemporary global society, including localization, transnational flows, global and local interactions. Ultimately, students will conclude this course with the issue of food sustainability.
Upon the completion of assignments, students will be able to:
・Read and present academic materials in English
・Write short reading notes in English
・Familiar with modern Japanese food history and its contemporary culture
・Understand some key global issues
・Express and exchange critical ideas
Students will averagely need 1.5 hour to prepare each class.
Assessment to student is component of:
1. In-class discussion 13%
2. Weekly reading notes 52%
3. In-class presentation of a reading on syllabus 35%
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 will help students establish the ability of using English for critical thinking in both academic and daily contexts. It focuses on the skills of English reading comprehension and self-expression in English writing and presentation with a topic of modern Japanese food history and culture. Each class will introduce a topic on Japanese food culture, deconstructing contemporary Japanese culinary culture and tracing the historical underpinnings of its contemporary scenes. Through the lens of food, students will explore some key concepts in the contemporary global society, including localization, transnational flows, global and local interactions. Ultimately, students will conclude this course with the issue of food sustainability.
到達目標Goal
・Read and present academic materials in English
・Write short reading notes in English
・Familiar with modern Japanese food history and its contemporary culture
・Understand some key global issues
・Express and exchange critical ideas
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. ）
・Student will present the assigned readings in English in class.
・Instructor will organize in-class group discussions.
・Student will write a reading note every week.
・Instructor will give feedback on assignments in class or 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
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 and teaching philosophy
Course introduction, rules, and requirements.
Learning philosophy in this course.
Week 2[対面/face to face]：Global food histories
Laudan, Rachel. Cuisine and Empire: Cooking in World History. University of California Press. 2013. (Chapter Introduction)
Week 3[対面/face to face]：Historical roots of contemporary Japanese culinary culture I
Brau, Lorie. “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, 2018.
Week 4[対面/face to face]：Historical roots of contemporary Japanese culinary culture II
Solt, George. (2014) “Street Life: Chinese Noodles for Japanese workers,” in The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze, pp. 15-42. University of California Press.
Week 5[対面/face to face]：The history of western culinary culture in Japan
White, Merry. Coffee life in Japan. University of California Press, 2012. (Chapter 1)
Week 6[対面/face to face]：National cuisine as a cultural construction
Ichijo, Atsuko, Venetia Johannes, and Ronald Ranta. The Emergence of National Food: The Dynamics of Food and Nationalism. Bloomsbury Academic, 2019.
Week 7[対面/face to face]：Japan's national cuisine
Stalker, Nancy K. “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, 2018.
Week 8[対面/face to face]：Japan's local cuisine
Rath, Eric C. Japan's Cuisines. Reaktion Books, 2016. (Chapter 6)
Week 9[対面/face to face]：The globalization of Japanese culinary culture I
Imai, Shoko. “Umami Abroad: Taste, Authenticity, and the Global Urban Network,” in The Globalization of Asian Cuisines, 57-78. Palgrave Macmillan US, 2015.
Week 10[対面/face to face]：The globalization of Japanese culinary culture II
James Farrer, Christian Hess, Mônica R. de Carvalho, Chuanfei Wang, and David Wank.“Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine,” in Routledge Handbook of Food in Asia, Cecilia Leong-Salobir (ed.), 39-57. London: Routledge, February 2019.
Week 11[対面/face to face]：Politics in the globalization of Japanese culinary culture
Farrer, James and Wang, Chuanfei . “Who Owns A Cuisine? The Grassroots Politics of Japanese Food in Europe,” in the Special Issue of Asian Food and Cultural Governance: Food Heritage, Culinary Soft Power and Globalization. Asian Anthropology.
Week 12[対面/face to face]：Food poverty 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 13[対面/face to face]：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 14[対面/face to face]：Towards food sustainability
Hanna Weber, Karoline Poeggel, Hallie Eakin, Daniel Fischer, Daniel J Lang, Henrik von Wehrden and Arnim Wiek. (2020) “What are the ingredients for food systems change towards sustainability? - Insights from the literature.” IOP Publishing Ltd.
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.)
Students will averagely need 1.5 hour to prepare each class (except for week 1), including reading the assigned article and writing a reading note. Some students may need 2 hours, depending on their English proficiency.
テキスト（教科書）Textbooks
The instructor will provide all of the reading materials in the electronic form.
参考書References
All of the assigned readings will be provided by the instructor.
成績評価の方法と基準Grading criteria
1. In-class discussion (1x13 times, except for week 1) 13%
2. Weekly reading notes (4x13 times, except for week 1) 52%
3. In-class presentation of a reading on syllabus 35%
学生の意見等からの気づきChanges following student comments
「特になし」
学生が準備すべき機器他Equipment student needs to prepare
No
None
None
None
None
None
None