65821001 Food culture

Hiroshima University Syllabus

Japanese

Academic Year 2024Year 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,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-Senda Semester/Term 1st-Year,  First Semester,  First Semester

Days, Periods, and Classrooms (1st) Weds13-14：Higashi-Senda Lecture Rm M204

Lesson Style Lecture Lesson Style
(More Details) 　

Lecture
Presentation by students for the lecture from 13th to 15th

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： Cheese science(Sambongi)
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)
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 they eat.(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 I (Preparing and submit a report No.1)
lesson14：Project II (Preparing and submit a report No.2)
lesson15：Project III (Preparing and submit a report No.3)

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, 5, 9 : Check the histories of Japanese dishes (Washoku), sugar, chocolate and potato.
lesson 3, 7, 11 : Check and think the relationship between fermented foods and Japanese food, also check the relationship between milk science and the world wide food culture.
lesson 4, 8, 12: 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

Grading Method 20 points × 4 teachers = 80 points
20 points for project learning 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

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	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,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-Senda	Semester/Term	1st-Year, First Semester, First Semester
Days, Periods, and Classrooms	(1st) Weds13-14：Higashi-Senda Lecture Rm M204
Lesson Style	Lecture	Lesson Style (More Details)
Lecture Presentation by students for the lecture from 13th to 15th
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： Cheese science(Sambongi) 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) 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 they eat.(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 I (Preparing and submit a report No.1) lesson14：Project II (Preparing and submit a report No.2) lesson15：Project III (Preparing and submit a report No.3) 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, 5, 9 : Check the histories of Japanese dishes (Washoku), sugar, chocolate and potato. lesson 3, 7, 11 : Check and think the relationship between fermented foods and Japanese food, also check the relationship between milk science and the world wide food culture. lesson 4, 8, 12: 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
Grading Method	20 points × 4 teachers = 80 points 20 points for project learning 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
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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