63601011 Food Culture

Hiroshima University Syllabus

Japanese

Academic Year 2025Year 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,SHIMADA MASAYUKI

Instructor
(Katakana) ウエノ　サトル,チョウメイ　ヨウスケ,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) Online (simultaneous interactive), Online (on-demand)

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, 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：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)
lesson4：History of potato (Ueno)
lesson5：We will introduce the current situation, history and consumption of rice and vegetables, as well as the production of rice and vegetables.(Chomei)
lesson6： Cheese science(Sambongi)Retail and market prices for livestock products
This section explains the difference between market prices and retail prices in the determination of livestock product prices, using prices at a familiar supermarket as an example.(Shimada)
lesson7： History and industry of sugar (Ueno)
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：We will introduce the current state of beef cattle production, the history of beef cattle, meat consumption, etc., in relation to the meat we eat.(Shimada)
lesson10: History and industry of chocolate (Ueno)
lesson11: We will introduce the current situation regarding the production and distribution of dairy cows for the milk and dairy products we drink and eat on a daily basis.(Chomei)
lesson12: Animal Husbandry and University-based Ventures
We will introduce a case study of a Hiroshima University-based venture that supports Japan's pig farming industry, and discuss technology development that meets needs and differentiation strategies in niche markets.(Shimada)

lesson13：Project I (Preparing and submit a report)
　　　　　In lessons 13 to 15, you will write and submit a report.
lesson14：Project II (Preparing and submit a report)
　　　　　In lessons 13 to 15, you will write and submit a report.
lesson15：Project III (Preparing and submit a report)
　　　　　In lessons 13 to 15, you will write and submit a report.

Mandatory submission of assignment reports each time. In addition, students will write and submit a report during the lessons 13th to 15th.

Text/Reference
Books,etc. See Japanese syllabus. Several Japanese books are cited.

PC or AV used in
Class,etc. moodle

(More Details) Power Point Software operated by PC

Learning techniques to be incorporated Post-class Report

Suggestions on
Preparation and
Review lesson 1, 4, 7, 10 : Check the histories of Japanese dishes (Washoku), sugar, chocolate and potato.
lesson 3, 6, 9, 12: Find the reports about TPP and new policy about animal production from news paper.
Lesson 2, 5, 8, 11: It is advisable to read the Japanese literature listed in the Japanese syllabus.

Requirements

Grading Method 25 points × 3 teachers = 75 points
25 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	2025Year	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,SHIMADA MASAYUKI
Instructor (Katakana)	ウエノ　サトル,チョウメイ　ヨウスケ,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)	Online (simultaneous interactive), Online (on-demand)
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, 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：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) lesson4：History of potato (Ueno) lesson5：We will introduce the current situation, history and consumption of rice and vegetables, as well as the production of rice and vegetables.(Chomei) lesson6： Cheese science(Sambongi)Retail and market prices for livestock products This section explains the difference between market prices and retail prices in the determination of livestock product prices, using prices at a familiar supermarket as an example.(Shimada) lesson7： History and industry of sugar (Ueno) 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：We will introduce the current state of beef cattle production, the history of beef cattle, meat consumption, etc., in relation to the meat we eat.(Shimada) lesson10: History and industry of chocolate (Ueno) lesson11: We will introduce the current situation regarding the production and distribution of dairy cows for the milk and dairy products we drink and eat on a daily basis.(Chomei) lesson12: Animal Husbandry and University-based Ventures We will introduce a case study of a Hiroshima University-based venture that supports Japan's pig farming industry, and discuss technology development that meets needs and differentiation strategies in niche markets.(Shimada) lesson13：Project I (Preparing and submit a report) 　　　　　In lessons 13 to 15, you will write and submit a report. lesson14：Project II (Preparing and submit a report) 　　　　　In lessons 13 to 15, you will write and submit a report. lesson15：Project III (Preparing and submit a report) 　　　　　In lessons 13 to 15, you will write and submit a report. Mandatory submission of assignment reports each time. In addition, students will write and submit a report during the lessons 13th to 15th.
Text/Reference Books,etc.	See Japanese syllabus. Several Japanese books are cited.
PC or AV used in Class,etc.	moodle
(More Details)	Power Point Software operated by PC
Learning techniques to be incorporated	Post-class Report
Suggestions on Preparation and Review	lesson 1, 4, 7, 10 : Check the histories of Japanese dishes (Washoku), sugar, chocolate and potato. lesson 3, 6, 9, 12: Find the reports about TPP and new policy about animal production from news paper. Lesson 2, 5, 8, 11: It is advisable to read the Japanese literature listed in the Japanese syllabus.
Requirements
Grading Method	25 points × 3 teachers = 75 points 25 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.

Back to syllabus main page