京都大学 京都大学

Critical Consumption Studies

Numbering Code G-ECON31 6A637 LE39
G-ECON31 6A637 LE45
G-ECON31 6A637 LE44
G-ECON31 6A637 LE43 		Year/Term 2022 ・ Second semester
Number of Credits 2 Course Type Lecture
Target Year Target Student
Language English Day/Period Tue.4
Instructor name HISANO SHUJI (Graduate School of Economics Professor)
HISANO AI (Part-time Lecturer)
Outline and Purpose of the Course This course examines the political, economic, social, and cultural aspects of consumption broadly conceived. Theoretical and empirical studies on consumption have attracted scholarly attention from various disciplines ranging from sociology, anthropology, history, geography, business, and marketing studies, to agri-food studies. This course provides the overview of the interdisciplinary discussion on consumption -- not simply as the purchasing of goods but also as a political and social practice. It asks, for example, how have scholars in different disciplines understood and theorized consumption?; how does the consumption of food, clothes, and other consumer products affect social, economic, cultural and environmental sustainability?; and who are main actors and how they interact each other in these processes?
Course Goals This course aims to foster students' better understanding of theories, approaches and practices concerning consumption. It particularly helps students to identify key theoretical studies and concepts on the issue and to critically analyze consumption from comparative perspectives.
Schedule and Contents Week 1. Introduction
Weeks 2-5. Theoretical Frameworks and Concepts of Consumption Studies
(1) Sociology and Political Economy of Consumption
(2) Sociology and Culture of Consumption
(3) Geographies and Politics of Consumption
(4) Business History and Consumption
Weeks 6-9. Consumption, Body, and Gender [Ai Hisano]
(1) Gender and Fashion as a Concept, Behaviour, and Market
(2) Spectacle of Consumption
(3) Creating Consumption?
(4) Consumption and Emotions
Weeks 10-13. Consumption of Food [Shuji Hisano]
(1) Food Consumption and Place
(2) Food Consumption and Identity
(3) Food Consumption and Nutrition Politics
(4) Food Consumption and Sustainability Politics
Week 14. Discussion
Week 15. Feedback
Evaluation Methods and Policy Grading will be carried out on a basis of active class participation (60%) and a final paper (40%).
Course Requirements No prerequisite knowledge or skill required other than English language ability sufficient to interact actively in class.
Study outside of Class (preparation and review) Students are expected to complete all assigned readings to come prepared to discuss them in class.
Textbooks Textbooks/References Reading materials will be made available in PDF through a Cloud system (Google Drive or Dropbox). All readings will be labeled depending on their importance: (a) Required, (b) Suggested, and (c) Optional. The list of readings will be distributed in advance of the start of the class.
References, etc. Reference literature will be made available on the Cloud system (Dropbox). They will be labeled "Reference", and are useful for students wishing to dig deeper into a specific topic.
PAGE TOP