| Course title | |||||
| 農学基礎ゼミ [Basic Seminar of Agricultural Science] | |||||
| Course category | general education courses | Requirement | Credit | 1.5 | |
| Department | Biological Production, Environmental and Natural Resource Sciences, Ecoregion Science, Cooperative Department of Veterinary Medicine | Year | 1～ | Semester | Spring |
| Course type | Spring | Course code | 01FY0001m | ||
| Instructor(s) | |||||
| 野村 義宏 [NOMURA Yoshihiro] | |||||
| Facility affiliation | Scleroprotein and Leather Research Institute | Office | Email address | ||
| Course description |
| Expected Learning |
| Course schedule |
|
What is the Japanese food? Japanese food was registered as UNESCO intangible Cultural Heritage in 2013. In this seminar, I would like to think about the traditional Japanese food culture. 1. Introduction 2. What is Japanese food? 3. Soup stock? 4. Abroad meal circumstances 5. Comparision of food culture 6. Cooking practice 1 7. Cooking practice 2 8. Preparation for Presentation 1 9. Preparation for Presentation 2 10. Presentation |
| Prerequisites |
| Required Text(s) and Materials |
| References |
| Assessment/Grading |
| Message from instructor(s) |
| Please think about yourself about Japanese food |
| Course keywords |
| Japanese traditional foods, soup stock |
| Office hours |
| Monday afternoon, Tuesday afternoon |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| English |
| Last update |
| 5/16/2017 2:28:50 PM |