Special Lecture on Comparative Agricultural Studies 9
| Numbering Code | G-AGR01 8Y009 LE85 | Year/Term | 2022 ・ First semester |
|---|---|---|---|
| Number of Credits | 2 | Course Type | Lecture |
| Target Year | Target Student | ||
| Language | English | Day/Period | |
| Instructor name |
(Graduate School of Agriculture) KATAYAMA AYAKO (Graduate School of Agriculture Associate Professor) |
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| Outline and Purpose of the Course | This class will explore the relationship between social, cultural, political, and ecological determinants of taste and culinary heritage. Topics will range from the political economy of food, the making of national and regional identities through food products and practices, to historical and contemporary gastronomic philosophies. The emergence of novel cuisines such as molecular gastronomy and New World wines will be discussed. We will follow how food and wine are constructed as objects of desire, markers of national, religious or political identities, moral codes and class distinction. We will explore the relationships between food cultures and rituals, political regimes, historical memories, cultivation practices, geographic and ecological conditions, nutrition and diet, certification standards, national policies, and processes of globalization. We will pay particular attention to the politics of food and wine in the EU, the Middle East and the New World. We will also show various films or excerpts to complement the themes touched upon in the readings. Throughout the course there will be a special emphasis on the significance of the place of cultivation and the role of ecological factors under the various names of terroir, geographic appellation, local knowledge, etc. | ||
| Course Goals | To develop a critical ability to engage the foundations and contemporary developments of food and wine studies. Students will practice empirical skills of research and observation and will develop an original approach on the food scene in Kyoto and beyond. The course can also be considered preparation for participation in English-language academic events, such as conferences and presentations. | ||
| Schedule and Contents |
1. You Are What You Eat: Introduction to Food and Wine Studies 2. Anthropology of Food, Theories of Taste 3. Political Economy of Food and Taste 4. From Philosophical Gastronomy to Molecular Gastronomy 5. Fast Food and Slow Food 6. Place-based Authenticity, Indigenous and Colonial Food 7. Food as National Icons and Transnational/Diasporic Foodways 8. Impact of Regulations, Certifications (organic, fair trade, etc.), Denomination of Origin, Place-making, Wine and Terroir 9. Nutrition, Science, Environment, and Bodies 10-11. Oral Consultations 12-14. Present student projects and final debate |
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| Evaluation Methods and Policy |
There will be four main assignments in the class: 1. local observation/experience of the local food, coffee and wine scene; 2. analysis of media portrayals of food and wine; 3. Paper based on observation & research; and 4. a food diary. 1. Understand the multiple overlapping ways in which people relate to their food, and how this links to cultural, ecological, and political systems [Class Discussions; Readings] 2. Evaluate how various media sources create particular images and discourses of food and wine products [Media Analysis Report] 3. Observe how people relate to food and wine products, and analyze the cultural, ecological, and political significance thereof [Research Paper] 4. Understand patterns and meaning of food eaten on an everyday basis [Food Diary] Assessment 1. Attendance and participation (30%) 2. Media analysis report (20%) 3. Research paper (30%) 4. Personal Food Diary (20%) Refer to current year's 'Guide to Degree Programs' for attainment levels of evaluation. |
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| Course Requirements | English proficiency suitable for understanding lectures and contributing to discussion and reading. | ||
| Study outside of Class (preparation and review) | Weekly minimum readings or movie viewings and review of the basic vocabulary and concepts is necessary to understand class content. | ||
| References, etc. | Readings given in class | ||
