JAPN 223
Japanese Food Culture in a Global Context
Last Offered Spring 2023
Division I Difference, Power, and Equity
Cross-listed COMP 223
This course is not offered in the current catalog

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#: 3096
Grading: yes pass/fail option, yes fifth course option
Requirements/Evaluation: active class participation, three response papers, two small written report (including class presentations), and one research paper and presentation
Prerequisites: none
Enrollment Preferences: current or prospective majors in the Department of Asian Languages, Literatures, and Cultures
Distributions: Division I Difference, Power, and Equity
Notes: This course is cross-listed and the prefixes carry the following divisional credit:
JAPN 223 Division I COMP 223 Division I
DPE Notes: This course explores the complex relationship between food and culture in and out of Japan, in relation to a variety of topics such as modernization, nation-building, militarization, globalization, environmentally sustainable development, and popular culture. Students will have the opportunity to critically analyze how various social/cultural, historical, and political contexts shaped and unveiled (in)difference, (dis)power, and (in)equity in food production and consumption.

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