| Course Name | Year | Term | Period | Faculty / Graduate School | All Instructors | Credits |
|---|---|---|---|---|---|---|
| 14731:IR18‐AE108 Introduction to Humanities (RB) § 14732:IR-AS111 Introduction to Geography (RB) § 14733:Introduction to Humanities (RB) § 14734:RUIR-1803 Introduction to Humanities(RB) | 2023 | Fall | Tue2 | College Of Law,College Of Economics,College Of Business Administration,College Of Social Sciences,College Of International Relations,College Of Policy Science,College Of Letters,College of Image Arts and Sciences,College of Comprehensive Psychology,College of Science and Engineering,College of Information Science and Engineering,College of Sport and Health Science (tentative name) | YAMAMOTO NAMI | 2 |
Campus
Class Venue
Language
Course Outline and Method
"You are what you eat" is a phrase we hear frequently. So, who decides what we eat every day? You might think that we ourselves determine what food goes on our tables. We critically analyze this view by revisiting the history of food and agriculture to understand how the food on our table has been shaped - and even nowadays is still being shaped - in a way beyond our control. Many scholars have been taking on the challenge of answering this question, which is far from straightforward. In this course, we, as eaters and stakeholders of the issue, take on this task by joining agri-food scholars.
We start this exploration by critically reviewing our current food system with a particular focus on the "foods that have changed the world": sugar, corn, soybeans, and grains. We continue our critical analysis, shedding light on some farm produce familiar to many of us, such as strawberries and pork (or meat in general). Our focus will go beyond the status quo of those commodities and farm produce. We will examine the historical context of the journeys that these foods have gone through and their implications from the social, political, environmental, and economic perspectives that historians, economists, and social scientists have interpreted. We conclude our exploration by looking closely at alternative food networks aiming at building sustainable and just food systems.
The course is organized around questions instead of answers, and the central learning activities of this course are readings and discussions, supplemented by mini-lectures by the instructor. The course will therefore require you to be an active reader and engaged participant. The students must be ready to complete reading responses and writing assignments and be willing to follow their curiosity and learn collaboratively in team-based and class discussions.
Student Attainment Objectives
• articulate and analyze the assumptions and complex challenges of current globalized agri-food systems, and the visions, achievements, and challenges of alternative food networks towards more just and sustainable food systems, with an understanding of the key barriers and challenges for change, in oral discussion and in written assignments.
• gather and evaluate information relevant to these issues.
• demonstrate improved skills with team-based collaborative learning.
Recommended Preparatory Course
本科目の受講にあたっては、TOEFL ITP 530点以上、TOEFL iBT 70点以上および同等以上の英語力が必要です。
Course Schedule
| Lecture/Instructor（When there are multiple instructors) | Theme |
|---|---|
| Keyword, References and Supplementary Information | |
| 1 | Course introduction and overview |
Introduction to the course, syllabi distributed, learning goals, assignments, and grading overview are explained.
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| 2 | Who eats what, where and why? |
Required readings:
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| 3 | Foods that Changed the World: Sugar 1 |
Required reading and video:
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| 4 | Foods that Changed the World: Sugar 2 |
Required reading and video (tbc):
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| 5 | Foods that Changed the World: Sugar 3 |
Required reading:
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| 6 | Foods that Changed the World: Maize 1 |
Required reading:
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| 7 | Foods that Changed the World: Maize 2 (film viewing) |
Reading material:
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| 8 | Foods that Changed the World: Maize 3 |
Required reading:
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| 9 | Foods that Changed the World: Soy 1 (film viewing) |
Required reading:
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| 10 | Foods that Changed the World: Soy 2 |
Required reading:
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| 11 | Agroecology: The Ecology of Sustainable Food Systems 1 |
Required reading:
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| 12 | Agroecology: The Ecology of Sustainable Food Systems 2 |
Required reading:
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| 13 | Alternative Food Networks: Community Supported Agriculture |
Required readings:
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| 14 | Alternative Food Networks: Teikei as a sustainable eating practice |
Required reading:
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| 15 | Reflecting on Our Food Journey: Paving the Way to a Sustainable Food Future |
No required readings. |
Class Format
During the suspension period of BCP, classes will be as described in BCP levels 0-2.
The class Format for each class will be announced on manaba+R’s course news. Also, the class format for the first class will be notified on manaba+R’s course news before the first class(*).
For “Special Consideration”, please check manaba+R’s College of IR Student Page and the “Study Support Site”.
College of IR Student Page：https://ct.ritsumei.ac.jp/ct/course_1728150
Study Support Site：https://www.ritsumei.ac.jp/pathways-future/eng/
(*)To check the class format for the first class of the course, you will need to apply for the “early use request function.” Refer to the Registration Guidebook AY 2023 for details. Please be careful that applying for the early use request does not sign you up for the course. You will need to register for courses during the designated period separately.
Recommendations for Private Study
Assigned readings and videos will be either available at the library/online or posted on Manaba prior to the class.
Grade Evaluation Method
| Kind | Percentage | Grading Criteria etc. |
|---|---|---|
| Final Examination (Written) | ||
| Report Examination (A report to be submitted by the unified deadline) |
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| Exams and/or Reports other than those stated above, and Continuous Assessment (Evaluation of Everyday Performance in Class) |
100 | - Reading responses 36%
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Grade Evaluation Method （Note）
Students are required to turn in pre-discussion reading responses before class. 12 responses in total, 3 points each, 36% of the total grade.
● Discussion facilitation: 10%
Students are required to facilitate a warm-up discussion as a team (2-3 students per group) at least one session in the course. 10 points, 10% of the total grade.
● Attendance and active in-class participation: 14%
All classes are mandatory, and participation is a must in this course. Four or more unexcused absences will result in a failing grade ("F") for the course. Participation means in-class contributions, including providing questions and opinions based on the readings in team-based and class discussions. 1 point each, 14% of the total grade.
● Five (5) short response essays: 25%
Students need to submit five short response essays of approx. 300 words, which I expect at least 250 words without exceeding 350 words. 5 response essays in total, 5 points each, 25% of the total grade.
● Take home final essay: 15%
Students will write a final essay (approx. 1,000 words, at least 750 words without exceeding 1,200 words) that draws on course readings and in-class discussions to identify and describe, with evidence drawn from the course materials, two key lessons that you learned from the course. 15 points, 15% of the total grade.
Advice to Students on Study and Research Methods
Textbooks
Textbooks （Frequency of Use, Note）
Reference Books
| Title | Author | Publisher | ISBN Code | Comment |
|---|---|---|---|---|
| The Atlas of Food: Who Eats What, Where, and Why | Millstone, Erik, and Tim Lang | University of California Press | 978-0520276420 | 2013 |
| Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico. | Gálvez, Alyshia | University of California Press. | 9780520291812 | 2018 |
| Agroecology: The Ecology of Sustainable Food Systems | Gliessman, Stephen R. | CRC Press/Taylor & Francis Group | 978-1439895610 | 2013. Third edition |
| Corn & Capitalism: How a Botanical Bastard Grew to Global Dominance. | Warman, Arturo. | University of North Carolina Press. | 978-0807854372 | 2003 |
| Sharing the Harvest: A Citizen’s Guide to Community Supported Agriculture, 2nd Edition. | Henderson, Elizabeth, and Robyn Van En. | Chelsea Green Publishing. | 978-1933392103 | 2007 |
| Sweetness and Power: The Place of Sugar in Modern History | Mintz, Sidney W | Penguin Books | 978-0140092332 | 1986 |
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)
Other Comments
URL:https://secure.ritsumei.ac.jp/students/pathways-future/course/curriculum.html/