Hiroshima University Syllabus

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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
Subject Name in
Food culture
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)
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 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: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.  
See Japanese syllabus. Several Japanese books are cited. 
PC or AV used in
(More Details) Power Point Software operated by PC 
Learning techniques to be incorporated  
Suggestions on
Preparation and
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. 
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. 
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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