カリキュラム
Curriculum

ナンバリング
Numbering

文学部(2017年度入学以降)

授業コード
Code

番号
Number

科目種別／学科目
Course title

0123231123231

New Perspectives on Modern
Japanese Literature<3210 近代日本文学への新視点>

専攻
Major

転用科目コード
Substitue for岩田

コースツリー／種別
Subject type

講義

担当教員
Instructor(s)G30 JACSHUMJG3025E

クリスティーナ(IWATA-WEICKGENANNT Kristina)

開講期
Semester

開講時間帯
Day and time

春学期（Springsemester）

月曜：3限

講義題目
Title
単位
Credit

備考
Others2

受講年次
Open for

文学部3,4年生以上

他学部3年生以上可【授業開講形態(対面・遠隔の別)は以下のWEBページにまとめています。
URL:https://mado.adm.nagoya-u.ac.jp/hum̲web※履修登録後に授業形態に変更がある場合には、NUCTの授業サイトで案内しますので必ず確認してください。 ※授業での使用ツールや遠隔授業(オンデマンド型)の場合の教員への質問方法・学生同士の意見交換の方法等についてもNUCTの授業サイトで案内します。 】

履修取下制度Coursewithdrawal

利用する

履修条件
注意事項
Requirementsforregistration

The course is open to all third and fourth year undergraduate as well as graduate students. Second year students may be admitted
on an individual basis (pls contact me).
NUPACE students with a background in literature are welcome to join.

授業の目的
PurposeThis course explores the intersections of literature, food, history, and culture. Food is what makes up our bodies and a biologicalnecessity, but at the same time it is imbued with cultural significance. As Terry Eagleton famously observed, food is cusped
between nature and culture and never just food… Food looks like an object but is actually a relationship. We will discuss
literary representations of food production, preparation, and consumption, and consider the ways in which these processes take onlarger metaphorical meanings. What is the relationship between sensory perception and textual representation? How does thefictional representation of food̶and the lack thereof̶contribute to the shaping of gender, cultural, ethnic, regional and nationalidentities? What is the social, political, and psychological situation of the hungry person? How does Japanese literature deal witheating disorders? We will explore both the pleasurable and the dark sides of (not) eating as represented in literature, and study
how consumption can simultaneously be quotidian and extraordinary.

授業の内容
授業の方法
Content

We will look at a wide range of literary representations of food as a means for exploring the dramatic political, social, and culturalchanges that have taken place in Japan since the modernization period. The course is designed to help students acquire anunderstanding of food history/ food fiction as an interdisciplinary approach to studying Japanese culture, and as a framework foranalyzing key aspects of Japanese modern literature.

教科書
テキスト
Textbooks

No textbook is required for this course. All readings will be made available electronically.

参考書
References

Recommended background readings available at NU libraries:
Eric C. Rath, Stephanie Assmann, eds. Japanese Foodways Past & Present. Urbana, Chicago, Springfield: U of Illinois, 2010.
Aoyama Tomoko. Reading Food in Modern Japanese Literature. Honolulu: U of Hawaii Press, 2008.
Gitte M. Hansen. Femininity, Self-harm and Eating Disorders in Japan: Navigating contradiction in narrative and visual culture.
Routledge, 2015.

受講生の自宅学習
Preparation
andreview

Substantial weekly reading assignments
Preparation for presentation/discussion leadership

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成績評価の方法と基準
Evaluation

40% participation in class discussions
30% discussion leadership
40% final paper
Subject to change depending on class size and teaching format (remote/in-class).
To pass, students must earn 60 points in total.

連絡方法
Contact
information

Email me at kristina.iwata(at)nagoya-u.jp