63601011 Food Culture

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School Liberal Arts Education Program

Lecture Code 63601011 Subject Classification Area Courses

Subject Name 食文化論（アドバンストプレイスメント）

Subject Name
（Katakana）ショクブンカロン

Subject Name in
English Food Culture

Instructor UENO SATORU,CHOMEI YOSUKE,SAMBONGI YOSHIHIRO,SHIMADA MASAYUKI

Instructor
(Katakana) ウエノ　サトル,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-Hiroshima Semester/Term 1st-Year,  First Semester,  Intensive

Days, Periods, and Classrooms (Int) Inte：See Momiji Website for the detail.(Higashi-Hiroshima Campus)

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 Moodle, 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 of 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 Area Courses（Courses in Natural Sciences)　Category：Biology
Expected Outcome You 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：We will explain the environment surrounding our food, the transition of the world's food supply and demand, dietary habits, food production, etc. using various data from the viewpoint of agricultural economics. References: Thinking about modern food, agriculture and rural areas.(Chomei)
lesson3：Overview of traditional fermented foods(Sambongi)
lesson4：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)
lesson5：History of potato (Ueno)
lesson6： Regarding the meat we eat, we will introduce the current state of beef cattle production, the history of beef cattle, meat consumption, etc.(Chomei)
lesson7： 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)
lesson8：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)Cheese science(Sambongi)
lesson9： History and industry of sugar and chocolate (Ueno)
lesson10: Introducing the current state of production and distribution of dairy cows related to the milk they drink and the dairy products the(Chomei)
lesson11: Management of farms (Sambongi)
lesson12: 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)
lesson13：Project learning I (Preparing and submission of report 1)
lesson14：Project learning II (Preparing and submission of report 2)
lesson15：Project learning III (Preparing and submission of report 3)

Mandatory submission of assignment reports each time. In addition, students will prepare and submission their own food culture report (Project Learning I, II, III)

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, 5, 9 : Check the histories of Japanese dishes (Washoku), sugar, chocolate and potato.
lesson 4, 8, 12 : 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 3, 7, 11: Find the reports about TPP and new policy about animal production from news paper.
lesson 2, 6, 10: It is advisable to read the Japanese literature listed in the Japanese syllabus.

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
However, students of online classes are required to set their own themes and submit reports, but the details will be introduced at the time of class.

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

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	Liberal Arts Education Program
Lecture Code	63601011	Subject Classification	Area Courses
Subject Name	食文化論（アドバンストプレイスメント）
Subject Name （Katakana）	ショクブンカロン
Subject Name in English	Food Culture
Instructor	UENO SATORU,CHOMEI YOSUKE,SAMBONGI YOSHIHIRO,SHIMADA MASAYUKI
Instructor (Katakana)	ウエノ　サトル,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-Hiroshima	Semester/Term	1st-Year, First Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte：See Momiji Website for the detail.(Higashi-Hiroshima Campus)
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 Moodle, 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 of 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	Area Courses（Courses in Natural Sciences)　Category：Biology
Expected Outcome	You 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：We will explain the environment surrounding our food, the transition of the world's food supply and demand, dietary habits, food production, etc. using various data from the viewpoint of agricultural economics. References: Thinking about modern food, agriculture and rural areas.(Chomei) lesson3：Overview of traditional fermented foods(Sambongi) lesson4：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) lesson5：History of potato (Ueno) lesson6： Regarding the meat we eat, we will introduce the current state of beef cattle production, the history of beef cattle, meat consumption, etc.(Chomei) lesson7： 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) lesson8：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)Cheese science(Sambongi) lesson9： History and industry of sugar and chocolate (Ueno) lesson10: Introducing the current state of production and distribution of dairy cows related to the milk they drink and the dairy products the(Chomei) lesson11: Management of farms (Sambongi) lesson12: 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) lesson13：Project learning I (Preparing and submission of report 1) lesson14：Project learning II (Preparing and submission of report 2) lesson15：Project learning III (Preparing and submission of report 3) Mandatory submission of assignment reports each time. In addition, students will prepare and submission their own food culture report (Project Learning I, II, III)
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, 5, 9 : Check the histories of Japanese dishes (Washoku), sugar, chocolate and potato. lesson 4, 8, 12 : 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 3, 7, 11: Find the reports about TPP and new policy about animal production from news paper. lesson 2, 6, 10: It is advisable to read the Japanese literature listed in the Japanese syllabus.
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 However, students of online classes are required to set their own themes and submit reports, but the details will be introduced at the time of class.
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
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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