CJS 451 - Topics in Japanese Studies
Section: 001 History of Sushi
Term: WN 2018
Subject: Japanese Studies (CJS)
Department: LSA II: Japanese Studies
Credits:
3
Other:
WorldLit
Waitlist Notes:
International Institute Graduate Academic Services, ii-gradadvising@umich.edu
Cost:
<50
Advisory Prerequisites:
Junior/Senior or Graduate students.
Repeatability:
May be repeated for a maximum of 9 credit(s). May be elected more than once in the same term.
Rackham Information:
Rackham credit requires additional work.
Primary Instructor:

Sushi, now served at midwestern supermarkets and university cafeterias, reveals the transformation of an ancient Japanese dish into a global phenomenon. This course takes familiar Japanese dishes like sushi and ramen as starting points to ask how food accrues or sheds national characteristics in an age of globalization. To learn the origin of sushi and ramen, the class traces the evolution of the diet in the context of the development of Japanese civilization.

Drawing on the methodology of food studies, course assignments include short research papers on Japanese foodstuffs; analyses of primary sources from statistics to comic books to movies; and short essays drawing from participant observation of Japanese foods now available locally.

Class Format:

Two 90-minute sessions per week

CJS 451 - Topics in Japanese Studies
Schedule Listing
001 (SEM)
P
31215
Open
19
 
-
TuTh 4:00PM - 5:30PM
NOTE: Data maintained by department in Wolverine Access. If no textbooks are listed below, check with the department.


ISBN: 1861892985
Modern Japanese cuisine : food, power and national identity, Author: Katarzyna J. Cwiertka., Publisher: Reaktion Books 2006
Required
ISBN: 0745642829
Food & society : principles and paradoxes, Author: Amy E. Guptill, Denise A. Copelton, Betsy Lucal., Publisher: Polity Reprinted 2013
Required
ISBN: 1421521423
Oishinbo, a la carte., Author: story by Tetsu Kariya, art by Akira Hanasaki ; [translation, Tetsuichiro Miyaki ; touch-up & lettering, Kelle Han]., Publisher: Viz Media VIZ signat 2009
Required
ISBN: 0262017822
Japan's dietary transition and its impacts, Author: Vaclav Smil and Kazuhiko Kobayashi., Publisher: MIT Press 2012
Required
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