C7002015 Science and Culture of Daily Life in Japan

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Education

Lecture Code C7002015 Subject Classification Specialized Education

Subject Name Science and Culture of Daily Life in Japan

Subject Name
（Katakana）カガクトブンカカラミタニホンノセイカツ

Subject Name in
English Science and Culture of Daily Life in Japan

Instructor MATUBARA KIMINORI,TOMINAGA MIHOKO

Instructor
(Katakana) マツバラ　キミノリ,トミナガ　ミホコ

Campus Higashi-Hiroshima Semester/Term 1st-Year,  Second Semester,  3Term

Days, Periods, and Classrooms (3T) Fri1-4：EDU C203

Lesson Style Lecture Lesson Style
(More Details) 　

Lecture, practice, basic experiment, and visiting facilities

Credits 2.0 Class Hours/Week 　 Language of Instruction E : English

Course Level 1 : Undergraduate Introductory

Course Area（Area） 23 : Arts and Humanities

Course Area（Discipline） 14 : Cultural Studies

Eligible Students HUSA students and students of Human Life Science Education Course, Faculty of Education

Keywords Science, Culture, Human Life, Japanese culture

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students)

Class Objectives
/Class Outline This course is designed to introduce foreign students to the knowledge and understanding of science and culture of daily life in Japan.  For Japanese students, by involving various activities of this course we expect they improve their English ability to teach topics relating to our daily life.

Class Schedule lesson1 Introduction
lesson2 Eating habit and health: Japanese eating habit and health. Selected topics will be explained.
lesson3 Visiting fermented food facility or research institute
lesson4 Visiting fermented food facility or research institute
lesson5 Characteristics and manners of Japanese dishes
lesson6 Food culture in Hiroshima
lesson7 Traditional Japanese architecture and its structure
lesson8 Visiting traditional Japanese style house
lesson9 Fundamentals of Japanese dishes (Cooking Practicum)
lesson10 Fundamentals of Japanese dishes (Cooking Practicum)
lesson11 Cooking practicum using Hiroshima Prefecture ingredients
lesson12 Cooking practicum using Hiroshima Prefecture ingredients
lesson13 Short presentation and brief discussion
lesson14 Short presentation and brief discussion
lesson15 Short presentation and brief discussion

Text/Reference
Books,etc. No textbook will be used, but handout will be provided.

PC or AV used in
Class,etc. 　

(More Details) Projector

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review lesson1: Understand the purpose and procedure of this course
lesson2: Understand the relationship between eating habit and health in Japan
lesson3: Deepen understanding of a Japanese fermented food
lesson4: Deepen understanding of the culture of Japanese fermented food
lesson5: Understand the characteristics and manners of Japanese dishes
lesson6: Understand food culture in Hiroshima
lesson7: Deepen understanding of traditional Japanese style house
lesson8: Deepen understanding of traditional Japanese style house
lesson9: Mater and understand basic cooking of Japanese style dishes
lesson10: Mater and understand basic cooking of Japanese style dishes
lesson11: Deepen understanding of Hiroshima prefecture ingredients and dishes
lesson12: Deepen understanding of Hiroshima prefecture ingredients and dishes
lesson13: Prepare easily understandable presentation
lesson14: Prepare easily understandable presentation
lesson15: Prepare easily understandable presentation

Requirements There is a limitation of registrations; HUSA students: 20, Japanese students: 5. To keep diversity and to enhance mutual understanding of different cultures, the number of registrations from a country or area would be also limited. Permission from the instructor is necessary for registration in advance.
Students will be responsible for the cost of ingredients for the cooking classes and transportation to the facilities.

Grading Method Active participation: 50%, quality of report: 30 %, quality of short presentation 20 %

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.

Academic Year	2024Year	School/Graduate School	School of Education
Lecture Code	C7002015	Subject Classification	Specialized Education
Subject Name	Science and Culture of Daily Life in Japan
Subject Name （Katakana）	カガクトブンカカラミタニホンノセイカツ
Subject Name in English	Science and Culture of Daily Life in Japan
Instructor	MATUBARA KIMINORI,TOMINAGA MIHOKO
Instructor (Katakana)	マツバラ　キミノリ,トミナガ　ミホコ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, Second Semester, 3Term
Days, Periods, and Classrooms	(3T) Fri1-4：EDU C203
Lesson Style	Lecture	Lesson Style (More Details)
Lecture, practice, basic experiment, and visiting facilities
Credits	2.0	Class Hours/Week		Language of Instruction	E : English
Course Level	1 : Undergraduate Introductory
Course Area（Area）	23 : Arts and Humanities
Course Area（Discipline）	14 : Cultural Studies
Eligible Students	HUSA students and students of Human Life Science Education Course, Faculty of Education
Keywords	Science, Culture, Human Life, Japanese culture
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)
Class Objectives /Class Outline	This course is designed to introduce foreign students to the knowledge and understanding of science and culture of daily life in Japan. For Japanese students, by involving various activities of this course we expect they improve their English ability to teach topics relating to our daily life.
Class Schedule	lesson1 Introduction lesson2 Eating habit and health: Japanese eating habit and health. Selected topics will be explained. lesson3 Visiting fermented food facility or research institute lesson4 Visiting fermented food facility or research institute lesson5 Characteristics and manners of Japanese dishes lesson6 Food culture in Hiroshima lesson7 Traditional Japanese architecture and its structure lesson8 Visiting traditional Japanese style house lesson9 Fundamentals of Japanese dishes (Cooking Practicum) lesson10 Fundamentals of Japanese dishes (Cooking Practicum) lesson11 Cooking practicum using Hiroshima Prefecture ingredients lesson12 Cooking practicum using Hiroshima Prefecture ingredients lesson13 Short presentation and brief discussion lesson14 Short presentation and brief discussion lesson15 Short presentation and brief discussion
Text/Reference Books,etc.	No textbook will be used, but handout will be provided.
PC or AV used in Class,etc.
(More Details)	Projector
Learning techniques to be incorporated
Suggestions on Preparation and Review	lesson1: Understand the purpose and procedure of this course lesson2: Understand the relationship between eating habit and health in Japan lesson3: Deepen understanding of a Japanese fermented food lesson4: Deepen understanding of the culture of Japanese fermented food lesson5: Understand the characteristics and manners of Japanese dishes lesson6: Understand food culture in Hiroshima lesson7: Deepen understanding of traditional Japanese style house lesson8: Deepen understanding of traditional Japanese style house lesson9: Mater and understand basic cooking of Japanese style dishes lesson10: Mater and understand basic cooking of Japanese style dishes lesson11: Deepen understanding of Hiroshima prefecture ingredients and dishes lesson12: Deepen understanding of Hiroshima prefecture ingredients and dishes lesson13: Prepare easily understandable presentation lesson14: Prepare easily understandable presentation lesson15: Prepare easily understandable presentation
Requirements	There is a limitation of registrations; HUSA students: 20, Japanese students: 5. To keep diversity and to enhance mutual understanding of different cultures, the number of registrations from a country or area would be also limited. Permission from the instructor is necessary for registration in advance. Students will be responsible for the cost of ingredients for the cooking classes and transportation to the facilities.
Grading Method	Active participation: 50%, quality of report: 30 %, quality of short presentation 20 %
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.

Back to syllabus main page