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JAPAN 453 A: Fifth-Year Japanese III

Meeting Time: 
MTWThF 12:30pm - 1:20pm
Location: 
SAV 164
SLN: 
21314
Instructor:
Itsuko Nishikawa

Syllabus Description:

日本の食

Course Description 

This course is designed for students who have taken fourth-year modern Japanese courses or have an equivalent background in Japanese. This quarter, students will further develop their language skills through studying topics of food in Japan. The instructor introduces various aspects of food culture, after which students research in order to share and obtain a deeper understanding. Topics that will be introduced by the instructor are:

  • history of food,
  • religious aspects of food,
  • consciousness toward food,
  • food in education, and
  • food distribution. 

Students will also find a topic of their own interest and share it with the class.

 

Placement

Instructor’s consent.  Students who possess proficiency equivalent to completion of three quarters of Japanese at the 400 level may enroll.

 

Japanese Major and Minor Requirements

This course is a language class that counts toward the Japanese major and minor.

 

Learning Objectives

By the end of this course, students will:

  • gain comprehensive knowledge on the food of Japan
  • be able to conduct research in Japanese
  • be able to provide summaries and reflections on topics discussed
  • be able to share findings and thoughts and discuss them
  • develop vocabulary related to food

 

Required Materials

  • Japanese-capable laptop or tablet for in-class use. If you do not own one, please contact the Student Technology Loan Program (https://stlp.uw.edu/).
  • Access to Canvas, on which most course materials will be uploaded.
Catalog Description: 
Builds advanced language skills beyond fourth-year Japanese, using authentic readings and media.
GE Requirements: 
Visual, Literary, and Performing Arts (VLPA)
Credits: 
5.0
Status: 
Active
Last updated: 
February 12, 2020 - 1:04pm
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