Once you log in, you can use the following functions (Keio ID required).
Affiliation information (faculty, department/major, year level, etc.) is set in the search criteria (available to new students after enrollment).
Favorite (Bookmark)
View syllabus details
Affiliation information (faculty, department/major, year level, etc.) is set in the search criteria (available to new students after enrollment).
Favorite (Bookmark)
View syllabus details
SURVEY OF ORIENTAL HISTORY 1
| Subtitle | Modern history of East Asia from the perspective of food and cultural exchange |
|---|---|
| Lecturer(s) | IWAMA, KAZUHIRO |
| Credit(s) | 2 |
| Academic Year/Semester | 2023 Spring |
| Day/Period | Mon.3 |
| Campus | Mita |
| Class Format | Face-to-face classes (conducted mainly in-person) |
| Registration Number | 97286 |
| Faculty/Graduate School | LETTERS |
| Department/Major | HUMANITIES AND SOCIAL SCIENCEASIAN HISTORY |
| Year Level | 2, 3, 4 |
| Field | SPECIALIZED SUBJECTS |
| K-Number | FLT-AH-23111-211-03 |
| Course Administrator | Faculty/Graduate School | FLT | LETTERS |
|---|---|---|---|
| Department/Major | AH | HUMANITIES AND SOCIAL SCIENCEASIAN HISTORY | |
| Main Course Number | Level | 2 | Second-year level coursework |
| Major Classification | 3 | Specialist Education Introductory/Overview Course | |
| Minor Classification | 11 | Common to Major in Asian History - Survey of and Introduction to Oriental History | |
| Subject Type | 1 | Required subject | |
| Supplemental Course Information | Class Classification | 2 | Lecture |
| Class Format | 1 | Face-to-face classes (conducted mainly in-person) | |
| Language of Instruction | 1 | Japanese | |
| Academic Discipline | 03 | History, archaeology, museology, and related fields | |
Course Contents/Objectives/Teaching Method/Intended Learning Outcome
This lecture will provide an outline of the international relations, cultural exchanges, and social changes in China, Japan, Korea, Taiwan, the Southeast Asian countries, the United States, and European countries, especially focusing on familiar food cultures in the 20th century.
We will pay attention to the acceptance of foreign culture in the East Asian and western big cities, trace the various developments of towns and lives, and consider how the East Asian cultural sphere has been reorganized by wars, imperialism, colonialism, nationalism, and globalism after the modern period.
In this semester, I will select Chinese food as the main topic, and outline the national histories in China and the Southeast Asian countries.
We will pay attention to the acceptance of foreign culture in the East Asian and western big cities, trace the various developments of towns and lives, and consider how the East Asian cultural sphere has been reorganized by wars, imperialism, colonialism, nationalism, and globalism after the modern period.
In this semester, I will select Chinese food as the main topic, and outline the national histories in China and the Southeast Asian countries.
Course Plan
This item will appear when you log in (Keio ID required).
Method of Evaluation
This item will appear when you log in (Keio ID required).
Textbooks
『中国料理の世界史―美食のナショナリズムをこえて』 岩間一弘著 慶應義塾大学出版会 2021年 ISBN：978-4-7664-2764-6
Lecturer's Comments to Students
This item will appear when you log in (Keio ID required).