Hiroshima University Syllabus

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Japanese
Academic Year 2021Year 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,KOBAYASHI HAJIME,CHOMEI YOSUKE,SAMBONGI YOSHIHIRO,SHIMADA MASAYUKI
Instructor
(Katakana)
ウエノ サトル,コバヤシ ハジメ,チョウメイ ヨウスケ,サンボンギ ヨシヒロ,シマダ マサユキ
Campus Higashi-Senda Semester/Term 1st-Year,  First Semester,  First Semester
Days, Periods, and Classrooms (1st) Weds13-14:Higashi-Senda Lecture Rm S208
Lesson Style Lecture Lesson Style
(More Details)
 
Lecture
Presentation by students
Although it is basically face-to-face lessons, it is expected that some lessons (3-4 lessons) will be on-demand lessons utilizing Bb9, depending on the instructor in charge. Also, in the case of face-to-face lessons, the lesson content is recorded or recorded separately from the lesson and distributed.   
Credits 2.0 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 Mainly at night main courses in the Faculty of Law and Faculty of Economics
Keywords Food, Food materials, Food history, Food culture, Commercial crops, Place of origin for food materials, Fermentation, Food production, Farm management, Livestock products, Sixth industrialization, Agricultural economics, Food market theory, Practical experience  
Special Subject for Teacher Education   Special Subject  
Class Status within
Liberal Arts Education
An introductory class in agriculture for liberal arts students. Not only the history, culture and science of food, but also agricultural economics and agricultural management will be partially learned. 
Expected OutcomeYou will deepen your understanding of food and will be able to take a bird's-eye view of daily food from a broad perspective.  
Class Objectives
/Class Outline
Knowing the cultural background of eating habits as "education" leads to a rich enjoyment of food. In this lecture, we will raise interest in food culture and acquire basic knowledge suitable for liberal arts education.  
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:( a new teacher)
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: ( a new teacher)
lesson7: History of potato (Ueno)
lesson8:Cheese science(Sambongi)
lesson9: ( a new teacher)
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,  a new teacher)
lesson14:Student Presentation II (Ueno, Sambongi, Shimada,  a new teacher)
lesson15:Student Presentation III (Ueno, Sambongi, Shimada, a new teacher)

Mandatory submission of assignment reports each time. In addition, students will be divided into groups, and presentations will be given once for each group during the 13th to 15th sessions.  
Text/Reference
Books,etc.
See Japanese syllabus. Several Japanese books are cited. 
PC or AV used in
Class,etc.
 
(More Details) Power Point Software operated by PC 
Learning techniques to be incorporated  
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 Bb9 can be used on demand, but if the number of applicants exceeds 100, the number will be limited to 100 by lottery in order to properly check the grades.  
Grading Method 20 points × 4 teachers = 80 points
20 points for students'  presentation held lesson 13-15
total 100 points 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message We recommend reading the books listed in the textbook / reference book section if possible. 
Other (1) As described in "Notes on Courses, Course Conditions, etc.", if the number of students exceeds 100, the number will be limited to 100 by lottery to guarantee the check of grades. In addition, although this class is open to high school students, high school students are not counted as 100 students (we accept it in a separate frame, but there is a limit to the number of high school students, so there is a limit to the number of students. For details, see each high school. Please ask the teacher in charge).
(2) The number of times the new faculty member will be in charge, 2, 6 and 10 times is undecided, but will be explained during the first class.
(3) As described in "Class Method", the instructor in charge selects face-to-face class or on-demand class. In the case of face-to-face lessons, the lesson content is recorded or recorded separately from the lesson and distributed.
 
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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