Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School Liberal Arts Education Program
Lecture Code 65821001 Subject Classification Area Courses
Subject Name 食文化論
Subject Name
(Katakana)
ショクブンカロン
Subject Name in
English
Food culture
Instructor UENO SATORU,SAMBONGI YOSHIHIRO,SHIMADA MASAYUKI,KOBAYASHI HAJIME
Instructor
(Katakana)
ウエノ サトル,サンボンギ ヨシヒロ,シマダ マサユキ,コバヤシ ハジメ
Campus Higashi-Senda Semester/Term 1st-Year,  First Semester,  First Semester
Days, Periods, and Classrooms (1st) Weds13-14:Higashi-Senda Lecture Rm M303
Lesson Style Lecture Lesson Style
【More Details】
Lecture
Presentation by students  
Credits 2 Class Hours/Week   Language on Instruction J : Japanese
Course Level 1 : Undergraduate Introductory
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students  
Keywords Practical work experience 
Special Subject for Teacher Education   Special Subject  
Class Status within
Liberal Arts Education
 
Expected Outcome 
Class Objectives
/Class Outline
See Japanese syllabus 
Class Schedule lesson1:ITADAKIMASU: culture and wisdom including during meal(Ueno)
lesson2:Production cost of pork meat to adjust to dish of each country. The animal breeding to adjust meat to demand in each country and the production cost in each country are explained in this lesson.(Shimada)
lesson3:What do you eat? Rural Economics Approach(Kobayashi)
lesson4:Overview of traditional fermented foods(Sambongi)
lesson5:The demand, its supply and price decision theories about meat, and the survival theory of the domestic animal product in Japan are explained in this lesson.(Shimada)
lesson6:Where is a production area? Food Marketing Approach (Kobayashi)
lesson7: History of potato (Ueno)
lesson8:Cheese science(Sambongi)
lesson9:Family farm or Food business? Political Science Approach (Kobayashi)
lesson10: Management of farms (Sambongi)
lesson11: Management strategy for livestock industry
Not only production but also processing and selling improve management of livestock industry.  Venture company from Hiroshima University support pork production. The development of artificial insemination technique to adjust the demand of farmer is introduced in this lesson.(Shimada)

lesson12:  History and industry of sugar and chocolate (Ueno)
lesson13:Student Presentation I (Ueno, Sambongi, Shimada, Kobayashi)
lesson14:Student Presentation II (Ueno, Sambongi, Shimada, Kobayashi)
lesson15:Student Presentation III (Ueno, Sambongi, Shimada, Kobayashi)

Report for your immpressions in each lecture must be submitted after finishing each lecture . Presentations by all students will be operated within the last three lectures (see the lecture plan shown above). 
Text/Reference
Books,etc.
See Japanese syllabus. Several Japanese books are cited. 
PC or AV used in
Class,etc.
Power Point Software operated by PC 
Suggestions on
Preparation and
Review
lesson 1, 7, 12 : Check the histories of Japanese dishes (Washoku), sugar, chocolate and potato.
lesson 4, 8, 10 : Check and think the relationship between fermented foods and Japanses food, also check
                              the relationship between milk science and the world wide food culture.                              
lesson 2, 5, 11: Find the reports about TPP and new policy about animal production from news paper. 
Requirements Lottery will be oeprated when the number of student get together over the capacity of the class room. 
Grading Method 20 points × 4 teachers = 80 points
20 points for presentation
total 100 points 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message  
Other   
Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching. 
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