授業科目名 年度 学期 開講曜日・時限 学部・研究科 全担当教員 単位数
30822:[2025 秋セメスター]Introduction to Food Culture(G1) 2025 秋セメスター 水2 法学部,経済学部,経営学部,産業社会学部,国際関係学部,政策科学部,映像学部,理工学部,食マネジメント学部,情報理工学部,生命科学部,スポーツ健康科学部 YOTOVA MARIA IVANOVA 2

キャンパス

BKC

授業施設

ラルカディア　２０１号教室

授業で利用する言語

英語

授業の概要と方法

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.

受講生の到達目標

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.

事前に履修しておくことが望まれる科目

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).

授業スケジュール

授業回数/
担当教員（複数担当の場合） 		テーマ
キーワード・文献・補足事項等
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

授業実施形態

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

授業外学習の指示

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.

成績評価方法

種別 割合(%) 評価基準等
定期試験（筆記）

レポート試験
（統一締切日を締切とするレポート）

上記以外の試験・レポート、平常点評価
（日常的な授業における取組状況の評価）		 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).

成績評価方法(備考)

受講および研究に関するアドバイス

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.

教科書

教科書(使用頻度、その他補足)

参考書

参考書(使用頻度、その他補足)

参考になるwwwページ

授業内外における学生・教員間のコミュニケーションの方法

manaba+R,学生との直接対話,その他(教員より別途指示）

備考

【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/