Course Name Year Term Period Faculty / Graduate School All Instructors Credits
30822:[2025 Fall]Introduction to Food Culture (G1) 2025 Fall Wed2 College　Of　Law,College　Of　Economics,College　Of　Business　Administration,College　Of　Social　Sciences,College　Of　International　Relations,College　Of　Policy　Science,College　of　Image　Arts　and　Sciences,College　of　Science　and　Engineering,College　of　Gastronomy　Management,College　of　Information　Science　and　Engineering,College　of　Life　Sciences,College　of　Sport　and　Health　Science　(tentative　name) YOTOVA MARIA IVANOVA 2

Campus

BKC

Class Venue

Rarcadia201

Language

English

Course Outline and Method

This is a discussion-based course that examines key issues in the anthropology of food such as identity, food sharing, the meaning of traditions, authenticity and globalization, sustainability, etc. We will look at the meaning of food in different cultures by exploring how factors like ethnicity, religion, economic prosperity, and social status influence our food choices. We will also examine major issues of concern linked to contemporary food systems and the various ways in which state policies and ideologies, business strategies and global processes relate to individual food choices and preferences.

Using Manaba + R, at the end of each class, students will be asked to submit their opinions on some of the issues raised in the group discussions. The most significant of these will be introduced at the beginning of the next class with comments and additional explanations by the lecturer.

Student Attainment Objectives

1) Students will be able to express an opinion on major issues of concern linked to contemporary food systems.
2) Students will be able to discuss the social, cultural and economic factors that influence food choices.
3) Students will develop an attitude of understanding towards cultural differences related to food choices.

Recommended Preparatory Course

This class is open for the students with the following English ability: a TOEFL ITP®test score between 480 and 530, a TOEFL iBT®test score between 55 and 71, a TOEIC®test score between 580 and 630, an IELTS score above 5.0, or equivalent.
＊TOEIC® and TOEFL® is the registration of Educational Testing Service (ETS).

Course Schedule

Lecture/Instructor（When there are multiple instructors) Theme
Keyword, References and Supplementary Information
1

Course introduction: Key concepts and definitions

explanation of course outline, student attainment objectives and assessment criteria, key concepts related to food culture

2

The omnivore’s dilemma: What is (not) food?

food choices, dietary rules and traditions, edible and inedible food, factors that influence our food choices

3

Food and ritual: Food restrictions in religion

food taboos, fasting and religion, halal food and kosher food

4

Food sharing and group identity: Planning a menu for a religious ceremony

religious festivals, food sharing, sense of belonging, group identity, social boundaries

5

The cultural importance of food: Sharing history, tradition and knowledge

food as a social activity, cooking skills, traditions and celebrations, Peruvian food culture (lecture by guest speaker)

6

Beyond nutrition: School lunches around the world

the role of food in anthropological research, culinary traditions, food sharing

7

Principles of food sharing: The case of hunter-gatherer societies

food sharing traditions, social relationship, co-residential group, kinship, Aka hunter-gatherers (Congo), bushmen (Kalahari)

8

Cooking communities: The cultural importance of food

food sharing in different cultures, food exchanges, local and global aspects of food, culinary traditions and cultural identities

9

What did you have for lunch today?: Factors that influence food choices

price, access, nutrition, taste preferences, social environment, Food Inc., the history of fast food

10

What is in our food?: Unveiling the curtain of industrial food production

food industrialization and transformations of agricultural practices, animal welfare, state policies

【＋R class】Please refer to manaba+R for details. (A supplementary video will be available after the class. It must be viewed within one week of the class, and the relevant assignment must be submitted within the same period.)

11

Is it a right or privilege to eat well?:The hidden costs of producing cheap food

hidden costs of contemporary food system, issues of food safety, health, and environmental sustainability

12

Food and sustainability: Exploring sustainable practices through the lens of food studies

food systems, sustainability, food security, ethical consumption, global and local food practices

13

"Kentucky for Christmas": Producing new values and food traditions

Christmas celebrations, the case of KFC in Japan, business strategies and the production of culture, Japan's Christmas cake and its meanings

14

Course evaluation and final discussion: The future of our food

social, cultural and ethical issues surrounding food production and consumption

Class Format

This is a web-based (media) course.
 All classes will be conducted online (live streaming).

Recommendations for Private Study

Students should review previous lessons, making use of the materials uploaded on manaba + R. They are also expected to complete assigned readings and prepare homework assignments prior to each class.

Grade Evaluation Method

Kind Percentage Grading Criteria etc.
Final Examination (Written)

Report Examination
(A report to be submitted by the unified deadline)

Exams and/or Reports other than those stated above, and Continuous Assessment　
(Evaluation of Everyday Performance in Class)		 100

Continuous assessment based on written assignments, corresponding to all student attainment objectives, which is 50% of the grade, and a final report which is to evaluate students' ability to formulate their opinion on major issues of concern linked to contemporary food systems (corresponding to student attainment objectives 1 and 2).

Grade Evaluation Method （Note）

Advice to Students on Study and Research Methods

Students are expected to contribute to the course with quality comments and questions based on class and group discussions. If you are particularly interested in a certain topic and you would like to explore it in more details, you can refer to the "References" section in the handouts, or ask the lecturer for advice.

Textbooks

Textbooks （Frequency of Use, Note）

Reference Books

Reference Books （Frequency of Use, Note）

Web Pages for Reference

How to Communicate with the Instructor In and Out of Class(Including Instructor Contact Information)

Learning Management System （manaba+R）,Talk with Students,Other (Separate instructions will be provided)

Other Comments

【科目ナンバリング・カリキュラムマップはこちらから/Click here to see the Curriculum-Map and Course-Numbering】
URL:https://secure.ritsumei.ac.jp/students/pathways-future/course/curriculum.html/