From Tea to Connecticut Rolls: Defining Japanese Culture Through Food
CEAS 210
Fall 2022
| Section:
01
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| Crosslisting:
WLIT 225 |
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 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) |
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Past Enrollment Probability: Less than 50% |
| SECTION 01 |
Major Readings: Wesleyan RJ Julia Bookstore
(subject to change)
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
Dogen, TENZO KYOKUN
Dir. Itami Juzo, TAMPOPO
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Examinations and Assignments:
Short weekly essays. quizzes
Creative project, research paper
Final essay |
Additional Requirements and/or Comments:
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| Instructor(s): Watanabe,Takeshi Times: ..T.R.. 02:50PM-04:10PM; Location: FEAS SEM; |
| Total Enrollment Limit: 19 | | SR major: 4 | JR major: 4 | | |
| Seats Available: -1 | GRAD: X | SR non-major: 4 | JR non-major: 3 | SO: 3 | FR: 1 |
| Drop/Add Enrollment Requests | | | | | |
| Total Submitted Requests: 5 | 1st Ranked: 1 | 2nd Ranked: 1 | 3rd Ranked: 0 | 4th Ranked: 1 | Unranked: 2 |
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