Food and Globalization II-E2
| Numbering Code | U-LAS05 20043 LE31 | Year/Term | 2022 ・ Second semester | |
|---|---|---|---|---|
| Number of Credits | 2 | Course Type | Lecture | |
| Target Year | Mainly 1st & 2nd year students | Target Student | For all majors | |
| Language | English | Day/Period | Wed.2 | |
| Instructor name | Hart Nadav FEUER (Graduate School of Agriculture Associate Professor) | |||
| Outline and Purpose of the Course | This course surveys modern transformations of food systems worldwide under globalization. The main message of the course is that food ideas (diets, cuisines, innovations, lifestyles) are the main drivers of food globalization. In more detail, we explore what happened after food became a globalized industry and how new food trends began to change the way farming is done and how people eat worldwide. The topics include the issue that are understood as not only global or local, but also glocal. | |||
| Course Goals | In this course, students will gain a basic understanding about the contemporary trends in food systems around the world, particularly the impact of globalization, dietary transition, and food movements. Students will apply the approach of class to analyze one contemporary trend in agriculture and food. | |||
| Schedule and Contents |
1. Modern food globalization: from the movement of food to the movement of food ideas 2. Overproduction and alternative uses: sweeteners, fodder, energy 3. Food waste in the world 4. The rise of convenience food 5. New global diets 6. Rising incomes, rising food prices 7. New farmer-consumer relationships: fairtrade, farmer markets, farm-to-fork 8. Youth and small farm romanticism 9. Sharing local products with the world: geographic indications 10. Model Presentation: Okinawan cuisine 11. Key Concepts and Presentation Preparation Day Student Presentations (after New Years) 12. Mega agriculture 13. Small-scale food systems 14. New diets: innovation or marketing? 15. Final exam 16. Feedback class (instructions provided 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) 20% Group presentation 30% Quizzes and class activities 40% Final exam |
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| Course Requirements | English proficiency suitable for understanding lectures, reading basic texts, and participating in class discussion. [Please note,the course "Food and Globalization I" (Spring Semester) is NOT required for participation in this course] | |||
| Study outside of Class (preparation and review) | Students will be expected to do readings or practical exercises, or watch movies in preparation for class and take short quizzes. | |||
| Textbooks | Textbooks/References | No textbook, but consultation of in-class materials and eBooks available at Kyoto University Library (see Reference book). | ||
| References, etc. |
A Movable Feast: Ten Millennia of Food Globalization, Kipple, Kenneth, (Cambridge University Press), ISBN:978-1-107-65745-8, Relevant portions provided online Eating Culture: An Anthropological Guide to Food (2nd Edition), Crowther, Gillian, (Toronto University Press), ISBN:9781487593292, Provided in pieces |
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