From Tea to Connecticut Rolls: Defining Japanese Culture Through Food
CEAS 210
Spring 2020 not offered
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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. |
Credit: 1 |
Gen Ed Area Dept:
HA CEAS |
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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