65821001 Food culture

Hiroshima University Syllabus

Japanese

Academic Year 2025Year 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,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-Senda Semester/Term 1st-Year,  First Semester,  First Semester

Days, Periods, and Classrooms (1st) Weds13-14：Higashi-Senda Lecture Rm M203

Lesson Style Lecture Lesson Style
(More Details) Face-to-face

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

Credits 2.0 Class Hours/Week 2 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, etc., with regard to the rice and vegetables we eat.(Chomei)
lesson6：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：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.(Chomei)
lesson9： Business studies through the 6th industrialisation of livestock farmers (dissemination of food culture)
We will introduce why 6th industrialisation is important, and how the unprofitability of the pig farming industry, caused by the difference between the demand and supply of each part of pork, can be turned into profit through 6th industrialisation.(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
This section introduces a case study of a Hiroshima University-based venture that supports Japan's pig farming industry, and discusses technology development that meets needs and differentiation strategies in niche markets.(Shimada)
lesson13：Student Presentations I
lesson14：Student Presentations II
lesson15：Student Presentations III

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. Handouts, 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	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,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-Senda	Semester/Term	1st-Year, First Semester, First Semester
Days, Periods, and Classrooms	(1st) Weds13-14：Higashi-Senda Lecture Rm M203
Lesson Style	Lecture	Lesson Style (More Details)	Face-to-face
Lecture Presentation by students for the lecture from 13th to 15th
Credits	2.0	Class Hours/Week	2	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, etc., with regard to the rice and vegetables we eat.(Chomei) lesson6：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：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.(Chomei) lesson9： Business studies through the 6th industrialisation of livestock farmers (dissemination of food culture) We will introduce why 6th industrialisation is important, and how the unprofitability of the pig farming industry, caused by the difference between the demand and supply of each part of pork, can be turned into profit through 6th industrialisation.(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 This section introduces a case study of a Hiroshima University-based venture that supports Japan's pig farming industry, and discusses technology development that meets needs and differentiation strategies in niche markets.(Shimada) lesson13：Student Presentations I lesson14：Student Presentations II lesson15：Student Presentations III 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.	Handouts, 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.

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