From Tea to Connecticut Rolls: Defining Japanese Culture Through Food
ALIT 210
Spring 2013 not offered
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| Crosslisting:
EAST 210 |
This course explores Japanese food traditions as a site in which cultural values are sought, contested, and disseminated for national consumption. Through an examination of various components of Japan's culinary practices such as the tea ceremony, sushi, whaling, and fusion cuisines, we uncover the aesthetics, religious beliefs, politics, environmental issues, and intercultural exchange that characterize Japanese history. |
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| Credit: 1 |
Gen Ed Area Dept:
HA AL&L |
| Course Format: Seminar | Grading Mode: Graded |
| Level: UGRD |
Prerequisites: None |
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Fulfills a Requirement for: (CEAS-MN)(CEAS)(CEAS-Lit&Cult) |
Major Readings:
Carole Counihan and Peggy Van Esterik, FOOD AND CULTURE: A READER
Ishige Naomichi, THE HISTORY AND CULTURE OF JAPANESE FOOD
Emiko Ohnuki-Tierney, RICE AS SELF
Katarzyna Cwiertka, MODERN JAPANESE CUISINE: FOOD, POWER AND NATIONAL IDENTITY
Eric Rath, JAPANESE FOODWAYS: PAST AND PRESENT
Theodore Bestor, TSUKIJI
Brett Walker, TOXIC ARCHIPELAGO: A HISTORY OF INDUSTRIAL DISEASE IN JAPAN
Yoshida Kenko, ESSAYS IN IDLENESS
Dennis Hirota, WIND IN THE PINES: CLASSIC WRITINGS OF THE WAY OF TEA AS A BUDDHIST PATH
Tetsu Kariya, OISHINBO
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Examinations and Assignments:
Short weekly reports presented in class
Book review
Final paper (or project) |
| Drop/Add Enrollment Requests | | | | | |
| Total Submitted Requests: 0 | 1st Ranked: 0 | 2nd Ranked: 0 | 3rd Ranked: 0 | 4th Ranked: 0 | Unranked: 0 |
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