JAPN 223
Japanese Food Culture in a Global Context
Last Offered Spring 2018
Division I
Cross-listed JAPN 223 / COMP 223
This course is not offered in the current catalog or this is a previous listing for a current course.

Class Details

The bourgeoning popularity of Japanese food on a global scale has resulted in a surge of new research, literature, and films. Conversely, the effects of globalization have transformed the dining experience within Japan to be ever more multiethnic. This interdisciplinary course explores the complex relationship between food and culture in Japan, and the emergence of Japanese cuisine as a global phenomenon, referring to a variety of materials and practices. Topics to be addressed include modernization, nation-building, militarization, globalization, the environment, and popular culture.
The Class: Format: seminar
Limit: 20
Expected: 12
Class#: 3232
Grading: yes pass/fail option, yes fifth course option
Requirements/Evaluation: active class participation, three response papers, two small projects (including descriptions and class presentations), and one research paper and presentation
Prerequisites: none
Distributions: Division I
Notes: This course is cross-listed and the prefixes carry the following divisional credit:
JAPN 223 Division I COMP 223 Division I

Class Grid

Updated 2:43 pm

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