Summer School - Critical Studies on Food Systems and Sustainability in Japan, 2 July –30 July 2017, Japan

CRITICAL STUDIES ON FOOD SYSTEMS AND SUSTAINABILITY IN JAPAN– SUMMER 2017 OPEN ENROLLMENT PROGRAM

Japanese cuisine, or Washoku, is widely recognized as among the world’s healthiest food choices, and it, along with the Mediterranean cuisines of Spain, Italy, Greece and Morocco, has been designated as an Intangible Cultural Heritage by UNESCO. The number of Japanese restaurants in the world continues to grow. But it is important to recognize washoku is a historical product — and practice – a result of naturalizing other food cultures over millennia. Today washoku is not sustainable without food imports, as Japan’ food self-sufficiency is the lowest among industrial nations.

DURATION: 4-week Full Immersion Program
WHEN: July 2 – July 30, 2017
WHERE: Osaka, Japan

COURSES OFFERED

Critical Studies on Japanese Food Culture (3 credits)
Food Choice and Politics in Japan (3 credits)

CREDITS

Please work with your home university study abroad office to assure full credit.

ELIGIBILITY

Students interested in food studies and related fields who are enrolled in institutions of higher education in the United States and elsewhere.

COST

$ 5,445.00 USD

PROGRAM SUPERVISOR

Professor Aiko Tanaka.
Professor Shingo Hamada.
Professor Jon Holtzman.

For more information please click "Further Official Information" below.