授業の目的 【日本語】
Goals of the Course(JPN) | | |
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授業の目的 【英語】
Goals of the Course | | | This course explores the intersections of literature, food, history, and culture. Food is what makes up our bodies and a biological necessity, but at the same time it is imbued with cultural significance. As Terry Eagleton famously observed, food “is cusped between nature and culture” and “never just food… Food looks like an object but is actually a relationship.” We will discuss literary representations of food production, preparation, and consumption, and consider the ways in which these processes take on larger metaphorical meanings. What is the relationship between sensory perception and textual representation? How does the fictional representation of food—and the lack thereof—contribute to the shaping of gender, cultural, ethnic, regional and national identities? What is the social, political, and psychological situation of the hungry person? How does Japanese literature deal with eating disorders? We will explore both the pleasurable and the dark sides of (not) eating as represented in literature, and study how consumption can simultaneously be quotidian and extraordinary. |
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到達目標 【日本語】
Objectives of the Course(JPN) | | |
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授業の内容や構成
Course Content / Plan | | | We will look at a wide range of literary representations of food as a means for exploring the dramatic political, social, and cultural changes that have taken place in Japan since the modernization period. The course is designed to help students acquire an understanding of food history/ food fiction as an interdisciplinary approach to studying Japanese culture, and as a framework for analyzing key aspects of Japanese modern literature. |
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履修条件・関連する科目
Course Prerequisites and Related Courses | | | The course is open to all JACS undergraduate students (2nd year and above) as well as JACS graduate students. NUPACE students and students from Japanese programs literature are welcome to join. |
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成績評価の方法と基準
Course Evaluation Method and Criteria | | 40% participation in class discussions
30% discussion leadership
40% final paper
Subject to change depending on class size and teaching format (remote/in-class).
To pass, students must earn 60 points in total. |
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教科書・テキスト
Textbook | | | No textbook is required for this course. All readings will be made available electronically. |
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参考書
Reference Book | | Recommended background readings available at NU libraries:
Eric C. Rath, Stephanie Assmann, eds. Japanese Foodways Past & Present. Urbana, Chicago, Springfield: U of Illinois, 2010.
Aoyama Tomoko. Reading Food in Modern Japanese Literature. Honolulu: U of Hawaii Press, 2008.
Gitte M. Hansen. Femininity, Self-harm and Eating Disorders in Japan: Navigating contradiction in narrative and visual culture. Routledge, 2015. |
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課外学習等（授業時間外学習の指示）
Study Load(Self-directed Learning Outside Course Hours) | | Substantial weekly reading assignments
Preparation for presentation/discussion leadership |
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履修取り下げ制度（利用の有無）学部のみ
Course withdrawal | | | Students intending to drop the course must inform me (in person or by email) before the end of the official withdrawal period. Early notification is appreciated. |
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備考
Others | | |
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授業開講形態等
Lecture format, etc. | | B-1) Face-to-face course（possibly including some simultaneous interactive online
classes)
This course is not a lecture but a discussion-based seminar the learning outcome of which will depend on your active participation. |
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