Summer Program INT D 225

7 November 2019

PTJC are happy to announce that the theme for 2020 Theme Studies is "Food and Culture, East and West" by Prof. Jean DeBernardi

In this course, we will explore the anthropology of food while investigating Japanese food culture in Kyoto and Osaka. Topics will include: food production in historical perspective; the global transfer of foods and spices and their incorporation into local cuisines; food as a symbol; cuisine, identity, and traditions of invention in food culture; and the impacts of industrial food and globalization. Activities will include observational assignments and field trips to study traditional and modern Japanese food culture, including markets and street food, tea arts and ramen.

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