| 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 |
|---|---|---|---|---|---|---|
| 15952:IR18‐AE108 Introduction to Humanities(RB) § 15953:IR-AS111 Introduction to Geography(RB) § 15954:Introduction to Humanities(RB) § 15955:RUIR-1803 Introduction to Humanities(RB) | 2024 | 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,文学部,映像学部,総合心理学部,理工学部,情報理工学部,スポーツ健康科学部 | 山本 奈美 | 2 |
キャンパス
授業施設
授業で利用する言語
授業の概要と方法
"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.
受講生の到達目標
• 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.
事前に履修しておくことが望まれる科目
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。
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 |
Course Overview, Objectives, Expectations, and Grading Policy
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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 - "Sweetness and Power" |
Required reading and video:
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| 4 | Foods that Changed the World: Sugar 2 - "Traveling with Sugar" |
Required reading and podcast:
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| 5 | Foods that Changed the World: Sugar 3 - "Sugar in our Contemporary Society" |
Required reading and video (tbc):
|
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| 6 | Foods that Changed the World: Maize 1 - "We're Made of Corn" |
Required reading:
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| 7 | Foods that Changed the World: Maize 2 - "Marvelous Plant from the Americas" |
Required reading and video:
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| 8 | Synthesis Session on Maize: Does Maize "Feed the World"? |
Required reading:
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| 9 | Regenerative Agriculture |
Required reading:
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| 10 | Sustainable Farming and Resilient Future |
Does Sustainable Farming Pave the Way to a Thriving and Resilient Future? |
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| 11 | Transformations towards sustainable food systems |
Required reading:
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| 12 | Agroecology: The Ecology of Sustainable Food Systems |
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 |
Required readings: TBC |
授業実施形態
授業外学習の指示
- Assigned readings and videos will be either available at the library/online or posted on Manaba prior to the class.
- Additionally, students are required to prepare for discussion facilitation and complete take home final essays outside of regular class hours.
- All assignment deadlines will be strictly maintained, and no exceptions will be granted as a general rule. Hence, students are strongly advised to plan their work with consideration for potential unforeseen circumstances, such as internet connection issues or illness.
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） |
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| 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 | - Attendance and active in-class participation 15% (*Four or more unexcusd absences will result in a failing grade for the course ("F" grade).
|
成績評価方法(備考)
- Attendance, punctuality, and active participation are mandatory for this course. "Active participation" includes in-class contributions, active involvement in discussions, pair or group work, and providing constructive questions and comments on classmates' presentations.
- Students accumulating four (4) or more unexcused absences will receive a failing grade ('F') for the course. In cases requiring special consideration, substitute assignments may be accepted upon prior communication with the instructor.
2. Pre-discussion responses: 55%
- Students are required to read the assigned materials and turn in pre-discussion responses before class. Detailed instructions will be provided during class sessions.
- All work must be submitted on Manaba R., no email submissions are accepted.
- All assignment deadlines will be strictly maintained, and no exceptions will be granted as a general rule. Hence, students are strongly advised to plan their work with consideration for potential unforeseen circumstances, such as internet connection issues or illness.
3. Discussion facilitation: 10%
- Students are required to facilitate a warm-up discussion as a team (2-3 students per group) or individually at least one session in the course.
4. Take home final essay: 20%
- 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.
受講および研究に関するアドバイス
* Important class-related information will be communicated through ManabaR. Students are strongly recommended to check for updates regularly, and consider enabling reminder notifications for your effective preparation.
* The course schedule is subject to change.
教科書
教科書(使用頻度、その他補足)
参考書
| 書名 | 著者 | 出版社 | ISBNコード | 備考 |
|---|---|---|---|---|
| The Atlas of Food: Who Eats What, Where, and Why | Millstone, Erik, and Tim Lang | University of California Press | 978-0520276420 | 2013 |
| Sweetness and Power: The Place of Sugar in Modern History | Mintz, Sidney W | Penguin Books | 978-0140092332 | 1986 |
| 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 | Henderson, Elizabeth, and Robyn Van En | Chelsea Green Publishing. | 978-1933392103 | 2007. 2nd Edition. |
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
備考
URL:http://www.ritsumei.ac.jp//students/pathways-future/course/curriculum.html