LFU:online

Curr. 2021 § 5 (1) 15: This module serves to deepen selected subject areas of sociology. The students specialize in one or more subject(s) and acquire in-depth knowledge in them.

This course explors culinary experience as a sociological topic. Through a daily life material, cuisine, students acquire a sociological way of thinking, concepts, and knowledge. A focus will be on the case of (Japanese ) Ramen. 

Lectures, discussions, and field works.  Students contribute to the course through the combination of field work and the report on that, in the area of culinary experiences. 

Seminar papers, field report (presentation). Active participation. 

Literature: 

・Barak KUSHNER,  Slurp! A Social and Culinary History of Ramen : Japan’s Favorite Noodle Soup, 2012, Global Oriental

   ・Amy E. Guptill, Denise A. Copelton, and Betsy Lucal, Food and Society ; Principles and Paradoxes, Polity Press, 2013

 For the background knowledge 

　・Multiple Modernities and Japan: Nagai Kafū and H.G. Wells, in New Steps in

 Japanese Studies, Ca’ Foscari Japanese Studies Series 5, 2017.

　・Modernization Process of Japan and the History of Japanese Sociology: Perspectives

 from the History into the Age of Global Settings, A Quest for East Asian 

Sociologies, edited by S.K. Kim, Peilin Li, S. Yazawa, 2014, pp.101-130,　Seoul

 National University Press.   

　・Theories on Modernization of Japan Today (English Version), in International Journal of Japanese Sociology, vol.3, 1994.  [online]. International Journal of Japanese

     Sociology, 3, 45-57. URL 

http://onlinelibrary.wiley.com/doi/10.1111/ijjs.1994.3.issue-1/issuetoc (2017-04-04).

　・Japanese Animation and Glocalization of Sociology, in Sociologisk Forskning, 47, 

number 4, Uppsala University, pp.44-50, 2010. 

　 [online] https://www.jstor.org/stable/20853739?seq=1#page_scan_tab_contents

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