SCOPESCOPE (Sustainability Co-Creation Programme)
OTR400HA（その他 / Others 400）SeminarSeminar
(Academic)
王 川菲Chuanfei WANG
授業コードなどClass code etc
| 学部・研究科Faculty/Graduate school | SCOPESCOPE (Sustainability Co-Creation Programme) |
| 添付ファイル名Attached documents | |
| 年度Year | 2024 |
| 授業コードClass code | C3810 |
| 旧授業コードPrevious Class code | |
| 旧科目名Previous Class title | |
| 開講時期Term | 秋学期授業/Fall |
| 曜日・時限Day/Period | 水2/Wed.2 |
| 科目種別Class Type | |
| キャンパスCampus | 市ヶ谷 / Ichigaya |
| 教室名称Classroom name | 市BT‐0502 |
| 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 |
展開科目／Disciplinary & Elective Courses 研究会／Seminars |
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授業の概要と目的（何を学ぶか）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.
到達目標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.
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?
Among diploma policies,"DP3""DP4""DP5" is related
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. ）
Feedback on assignments submitted by students will be provided 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
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
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.
テキスト（教科書）Textbooks
THE GLOBAL JAPANESE RESTAURANT: MOBILITIES, IMAGINARIES, AND POLITICS
Edited by James Farrer and David L. Wank
University of Hawaii Press
2023
参考書References
Visual references will be provided during class sessions.
成績評価の方法と基準Grading criteria
Class participation and discussion（20%）
Reading notes (chapters 4,6,7,8) (10 x 4 pieces)（40%）
Storyboard research and presentation（40%）
学生の意見等からの気づきChanges following student comments
特になし