ILAS Seminar-E2 :Food Systems in Asia
| Numbering Code | U-LAS70 10002 SE50 | Year/Term | 2022 ・ First semester | |
|---|---|---|---|---|
| Number of Credits | 2 | Course Type | seminar | |
| Target Year | Mainly 1st year students | Target Student | For all majors | |
| Language | English | Day/Period | Tue.5 | |
| Instructor name | Hart Nadav FEUER (Graduate School of Agriculture Associate Professor) | |||
| Outline and Purpose of the Course | This interactive seminar is about the contemporary transformation of food, nutrition, and agriculture in East and Southeast Asia. The content of the course will be both familiar and challenging to anyone who has eaten different cuisines in Asia. We will cover the development of local cuisines, the role of farmers, and the evolution of diet in modern society. The perspective will be both practical (How does society gather and eat?) and theoretical (Why food systems developed the way they did). Weekly activities involving food, such as tasting, smelling, cooking, are an important learning tool and a fun part of the seminar. | |||
| Course Goals | Students will learn how scientists understand and analyze global food trends from multiple perspectives. Students will also test their skills in an applied way by analyzing specific cuisines in East Asia and providing their own insight and analysis. | |||
| Schedule and Contents |
Module 1: Cuisines and agri-food systems in different regions 1. Introduction and Staple Foods 2. Rice food systems of East Asia 3. Wheat food systems of East Asia 4. Rice-based vs. Wheat-based Agrifood Systems Module 2: Field Trip 5. Field Trip: Kobatake Farm near Sonobe. This event will take place on a weekend day (a Saturday or Sunday between the 4th and 6th class meeting, after consideration of student schedules). It will coincide with rice transplanting (Spring Semester) or harvest (Autumn Semester) period, and include some physical work on the farm. Students should be prepared for early departure and early evening return. Make sure to have clothing and shoes that can become dirty. For students who cannot join the field trip, an alternative class activity will be organized. Transportation costs may be free (shared van up to 9 students) or up to 1,180 yen (return train to Sonobe), depending on class size. Students are responsible for their own lunch. Effort will be made to enable participation in case of financial burden. 6. Field trip followup and Challenges of Traditional Farm Systems Module 3: Food systems and cuisine 7. Rural food, urban cuisine, national cuisine 8. Taste, smell, chew: sensory skills of eating Module 4: Learning about food 9. Food education and childhood 10. Nutrition of historical food systems 11. Food system disruptions Module 5: Student Presentations (order selected later) 12. Cuisine of Korea 13. Cuisine of Vietnam 14. Cuisine of Malaysia 15. Essay and Feedback Period (details in class) |
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| Evaluation Methods and Policy |
10% Attendance and active participation (* Lost in case of more than 3 absences without official excuse) 15% Mini-essay assignments 15% In-class discussion and participation in activities 30% Final exam OR essay 30% Final group presentation |
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| Course Requirements | English proficiency suitable for understanding lectures, reading basic texts, and participating in class discussion. | |||
| Study outside of Class (preparation and review) | Students will be expected to do short readings in preparation for class and discuss them the following week. Suitable readings for all English levels are available. Alternatively, students will do practical exercises which must be submitted the following week. | |||
| Textbooks | Textbooks/References | No textbook, but consultation of in-class materials and eBooks available at Kyoto University Library (see Reference book). | ||
| References, etc. | Food Culture in Southeast Asia, Van Esterik, Penny, (Greenwood), ISBN:9780313344190, eBook available from instructor | |||
