CC423605 Food Culture

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Education

Lecture Code CC423605 Subject Classification Specialized Education

Subject Name 食文化論

Subject Name
（Katakana）ショクブンカロン

Subject Name in
English Food Culture

Instructor TOMINAGA MIHOKO

Instructor
(Katakana) トミナガ　ミホコ

Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  2Term

Days, Periods, and Classrooms (2T) Mon5-8：EDU K215

Lesson Style Lecture Lesson Style
(More Details) 　

Lectures, discussions, and student presentations will be conducted in face to face.

Credits 2.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 3 : Undergraduate High-Intermediate

Course Area（Area） 24 : Social Sciences

Course Area（Discipline） 08 : Curriculum and Instruction Sciences

Eligible Students

Keywords SDG_03,04,food culture, table manners, local cuisine, event food, Asia, Europe

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) Human Life Sciences Education
（Knowledge and Understanding）
・Basic knowledge on the theories and methods of academic studies related to Human Life Sciences.
（Abilities and Skills）
・Various life skills related to Human Life Science Education or Life-long Activities Education about human life.

Class Objectives
/Class Outline Eating is perceived as a commonplace, but it has formed the various food cultures of today. The food cultures that exist around the world have been created and inherited according to the unique cooking system of the people who live in the area, using the ingredients that are harvested or available according to the climate of each area. In this lecture, it will outline the process of forming food culture including dietary habits, event food, Japanese food culture including local cuisine and dietary manners, and food culture of other countries.

Class Schedule lesson1: Food culture and diet (1)
lesson2: Food culture and diet (2)
lesson3: Table manners
lesson4: Formation of Japanese food culture
lesson5: Modern food culture
lesson6: Japanese regional cuisine (1)
lesson7: Japanese regional cuisine (2)
lesson8: Japanese regional cuisine (3)
lesson9: Asian food and food culture (1)
lesson10: Asian food and food culture (2)
lesson11: European food and food culture (1)
lesson12: European food and food culture (2)
lesson13: European food and food culture (3)
lesson14: European food and food culture (4)
lesson15: Summary

Imposing a report.

Text/Reference
Books,etc. Prepare handouts.

PC or AV used in
Class,etc. 　

(More Details)

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Lesson 1: Understand the historical background of food culture and the factors that form food culture.
Lesson 2: Understand the relationship between food and religion, traditional events and food.
Lesson 3: Understand the table manners of Japan, China and Korea.
Lesson 4: Understand the transition of eating habits in Japan and the background of Japanese food culture.
Lesson 5: Think about the current state and problems of dietary habits in Japan.
Lessons 6 to 8:  Deepen understanding of local cuisines of all over Japan.
Lessons 9 and 10: Deepen understanding while introducing the experiences of instructor, focusing on Asian food and food culture.
Lessons 11 to 14: Deepen understanding while introducing the experiences of instructor, focusing on European food and food culture.
Lesson 15:  Summarize and create a report.

Requirements Group training may be conducted, so consider this when taking this class.

Grading Method Comprehensive evaluation will be made through questionnaires during class, discussion, and report submission.

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message Class materials will not be distributed in paper form, so please check the bulletin board and download the materials by yourself.

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	CC423605	Subject Classification	Specialized Education
Subject Name	食文化論
Subject Name （Katakana）	ショクブンカロン
Subject Name in English	Food Culture
Instructor	TOMINAGA MIHOKO
Instructor (Katakana)	トミナガ　ミホコ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, 2Term
Days, Periods, and Classrooms	(2T) Mon5-8：EDU K215
Lesson Style	Lecture	Lesson Style (More Details)
Lectures, discussions, and student presentations will be conducted in face to face.
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	3 : Undergraduate High-Intermediate
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	08 : Curriculum and Instruction Sciences
Eligible Students
Keywords	SDG_03,04,food culture, table manners, local cuisine, event food, Asia, Europe
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)	Human Life Sciences Education （Knowledge and Understanding）・Basic knowledge on the theories and methods of academic studies related to Human Life Sciences. （Abilities and Skills）・Various life skills related to Human Life Science Education or Life-long Activities Education about human life.
Class Objectives /Class Outline	Eating is perceived as a commonplace, but it has formed the various food cultures of today. The food cultures that exist around the world have been created and inherited according to the unique cooking system of the people who live in the area, using the ingredients that are harvested or available according to the climate of each area. In this lecture, it will outline the process of forming food culture including dietary habits, event food, Japanese food culture including local cuisine and dietary manners, and food culture of other countries.
Class Schedule	lesson1: Food culture and diet (1) lesson2: Food culture and diet (2) lesson3: Table manners lesson4: Formation of Japanese food culture lesson5: Modern food culture lesson6: Japanese regional cuisine (1) lesson7: Japanese regional cuisine (2) lesson8: Japanese regional cuisine (3) lesson9: Asian food and food culture (1) lesson10: Asian food and food culture (2) lesson11: European food and food culture (1) lesson12: European food and food culture (2) lesson13: European food and food culture (3) lesson14: European food and food culture (4) lesson15: Summary Imposing a report.
Text/Reference Books,etc.	Prepare handouts.
PC or AV used in Class,etc.
(More Details)
Learning techniques to be incorporated
Suggestions on Preparation and Review	Lesson 1: Understand the historical background of food culture and the factors that form food culture. Lesson 2: Understand the relationship between food and religion, traditional events and food. Lesson 3: Understand the table manners of Japan, China and Korea. Lesson 4: Understand the transition of eating habits in Japan and the background of Japanese food culture. Lesson 5: Think about the current state and problems of dietary habits in Japan. Lessons 6 to 8: Deepen understanding of local cuisines of all over Japan. Lessons 9 and 10: Deepen understanding while introducing the experiences of instructor, focusing on Asian food and food culture. Lessons 11 to 14: Deepen understanding while introducing the experiences of instructor, focusing on European food and food culture. Lesson 15: Summarize and create a report.
Requirements	Group training may be conducted, so consider this when taking this class.
Grading Method	Comprehensive evaluation will be made through questionnaires during class, discussion, and report submission.
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message	Class materials will not be distributed in paper form, so please check the bulletin board and download the materials by yourself.
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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