Special Lectures in Humanities and Sciences ‡Tm19S0151n

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Course Title
Special Lectures in Humanities and Sciences ‡Tm19S0151n
Special Lectures in Humanities and Sciences ‡T
Žö‹ÆŒ¾Œê
Language
English
‰È–ڋ敪E‰È–ÚŽí ‹¤’ʉȖÚ(‘OŠú‰Û’ö)C—¹—vŒŠO ƒNƒ‰ƒX ”ŽŽm‰Û’ö‹¤’Ê
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2019/07/29 1 ` 4 ŒÀ (9:00 ` 12:10) ‘Û—¯Šw¶ƒvƒ‰ƒU‚RFƒZƒ~ƒi[Žº
2019/07/30 1 ` 4 ŒÀ (9:00 ` 12:10) ‘Û—¯Šw¶ƒvƒ‰ƒU‚RFƒZƒ~ƒi[Žº
2019/07/31 1 ` 4 ŒÀ (9:00 ` 12:10) ‘Û—¯Šw¶ƒvƒ‰ƒU‚RFƒZƒ~ƒi[Žº
2019/08/01 1 ` 4 ŒÀ (9:00 ` 12:10) ‘Û—¯Šw¶ƒvƒ‰ƒU‚RFƒZƒ~ƒi[Žº
2019/08/02 1 ` 4 ŒÀ (9:00 ` 12:10) ‘Û—¯Šw¶ƒvƒ‰ƒU‚RFƒZƒ~ƒi[Žº
2019/08/03 1 ` 4 ŒÀ (9:00 ` 12:10) ‘Û—¯Šw¶ƒvƒ‰ƒU‚RFƒZƒ~ƒi[Žº

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Žö‹ÆŒv‰æ
¡29 July (Mon.) 9:00-10:30, 10:40-12:10
’S“–ŽÒF•Ÿ—¯“Þ”ü@Nami Fukutome
Š‘®Fi2019”N3ŒŽ‚܂Łj‚¨’ƒ‚̐…—Žq‘åŠwŠîŠ²Œ¤‹†‰@Œ¤‹†ˆõ@Researcher, Faculty of Core Research, Ochanomizu University
i2019”N4ŒŽ‚©‚çjŠ‘®•ÏX—\’è@
ê–啪–ìFH•¶‰»A’²—Šw@Food culture, Cookery science
ƒe[ƒ}F“ú–{‚Ì“`““I‚ȐH•¶‰»‚Ì“Á’¥@Characteristics of Traditional Japanese food culture
i1j˜aHƒƒjƒ…[‚̍\¬‚ƕĐHE‹›H•¶‰»@Structure of Japanese menus and cultures of eating rice and seafood
i2j“ú–{‚Ì“`““I‚È”­y’²–¡—¿\Ý–ûE–¡‘X‚̃eƒCƒXƒeƒBƒ“ƒO\@Japanese traditional fermented seasonings |Shoyu and Miso Tasting|
“à—eF“ú–{‚̐HŽ–‚́A‚²”т𒆐S‚ɍ\¬‚³‚êA‚²”Ñ‚É‚Í‚¤‚Ü–¡‚Ì‚ ‚é`•¨‚Æ‘½—l‚È‚¨‚©‚¸‚ð‘g‚ݍ‡‚킹‚éB–¡‚‚¯‚ɂ́A“`““I‚È”­y’²–¡—¿‚Å‚ ‚éÝ–û‚Æ‚Ý‚»‚ðŽg‚¤B–{uÀ‚ł́A˜aH‚ÌŒ£—§\¬A‘½Ê‚ȐHÞA·‚è•t‚¯A‹½“y—¿—A•ÄH•¶‰»E‹›H•¶‰»‚̕ω»‚ȂǁA‚³‚Ü‚´‚܂Ȑ؂èŒû‚Å“ú–{‚̐H•¶‰»‚ð‚Ƃ炦‚éB‚Ü‚½AÝ–ûE‚Ý‚»‚ðŽŽH‚·‚éƒeƒCƒXƒgƒ[ƒNƒVƒ‡ƒbƒv‚ðŠÜ‚ށB
Japanese meals are composed mainly around rice and are accompanied by umami-rich soup dishes and varied side dishes. Soy sauce and miso are commonly used traditional fermented seasonings. In this course, we will gain a broad snapshot of Japanese food culture by examining Japanese menu structure, diverse ingredients, presentation on the plate, local cuisine, and changes of eating habits focusing on rice and fish eating. In addition, lectures will be intertwined with tasting workshops of shoyu, soy sauce and miso.

¡30 July (Tue.) 9:00-10:30, 10:40-12:10
’S“–ŽÒF“à“¡Í]@Akie Naito
Š‘®Fi2019”N3ŒŽ‚܂Łj‚¨’ƒ‚̐…—Žq‘åŠwƒOƒ[ƒoƒ‹ƒŠ[ƒ_[ƒVƒbƒvŒ¤‹†Š“Á”CuŽt@Project Lecturer, Institute for Global Leadership, Ochanomizu University
i2019”N4ŒŽ‚©‚çj‚¨’ƒ‚̐…—Žq‘åŠwƒOƒ[ƒoƒ‹ƒŠ[ƒ_[ƒVƒbƒvŒ¤‹†Š“Á”CƒŠƒT[ƒ`ƒtƒFƒ[@Project Research Fellow, Institute for Global Leadership, Ochanomizu University
ê–啪–ìF”í•žS—ŠwA”í•žˆÓ EFÊŠw@Clothing Psychology, Clothing design and color
ƒe[ƒ}FŒ»‘ã‚É‚¨‚¯‚é“ú–{‚ÌŠwZ§•ž‚ɂ‚¢‚ā@Contemporary Japanese school uniform
“à—eF‚±‚ÌŽö‹Æ‚ÍŒ»‘ã“ú–{‚É‚¨‚¯‚éŠwZ§•ž‚ɏœ_‚ð“–‚Ä‚éBŽQ‰ÁŽÒ‚Í“ú–{‚É‚¨‚¯‚éŠwZ§•ž‚Ì’…—pŽÀ‘Ô‚ðŠw‚сA“ú–{‚Ì’†Šw¶‚ƍ‚Z¶‚ªŠwZ§•ž‚âŠwZ‚ð‚ǂ̂悤‚É”FŽ¯‚µ‚Ä‚¢‚é‚Ì‚©‚ɂ‚¢‚ÄŠw‚ԁBŽQ‰ÁŽÒ‚ɂ͏¬ƒOƒ‹[ƒv‚ÅŠÖ˜AƒgƒsƒbƒN‚ɂ‚¢‚Ä‹c˜_‚µ‚Ä‚à‚炤—\’è‚Å‚ ‚éB
This class focuses on school uniforms in contemporary Japan. Participants will learn about the how to wear of actual school uniforms in Japan and learn about how Japanese junior high and high school students recognize their school uniforms and schools. Participants will discuss related topics in small groups.

¡31 July (Wed.) 9:00-10:30, 10:40-12:10
’S“–ŽÒF“à“¡Í]@Akie Naito
ƒe[ƒ}F“ú–{‚Ì“`“ŽèŒ|‚ɂ‚¢‚ā@Traditional handicrafts in Japan
“à—eF‚±‚ÌŽö‹Æ‚Í“ú–{‚Ì“`““I‚ÈŽèŒ|‚ɏœ_‚ð“–‚Ä‚éBŽQ‰ÁŽÒ‚Í“ú–{‚Ì“`““I‚ÈŽèŒ|‚Ì—ðŽj‚ÆŽè–@A‰ž—pì•i‚ɂ‚¢‚ÄŠw‚ԁBŽQ‰ÁŽÒ‚É‚Í“ú–{‚Ì“`““I‚ÈŽèŒ|‚ð—p‚¢‚ﬕ¨ì‚è‚ð‘ÌŒ±‚µ‚Ä‚à‚炤B
This class focuses on traditional handicrafts in Japan. Participants will learn about the history, techniques and works of traditional Japanese handicrafts. Participants can make accessories using traditional Japanese handicrafts.

¡1 Aug (Thu.) 9:00-10:30, 10:40-12:10
’S“–ŽÒF¼‘ºƒŽq@Junko Nishimura
Š‘®F‚¨’ƒ‚̐…—Žq‘åŠw¶Šˆ‰ÈŠw•”lŠÔ¶ŠˆŠw‰È¶ŠˆŽÐ‰ïŠwuÀy‹³Žö@Associate Professor, Faculty of Human Life and Environmental Sciences: Human Life Studies, Ochanomizu University
ê–啪–ìF‰Æ‘°ŽÐ‰ïŠw@Family Sociology
ƒe[ƒ}F“ú–{‚É‚¨‚¯‚éŽdŽ–‚ƉƑ°@Work and Family Lives in Japan
“à—eF‚±‚̍u‹`‚ł́A20¢‹I”¼‚Έȍ~‚Ì“ú–{‚ÌŽdŽ–‚ƉƑ°¶Šˆ‚̕ω»‚ɏœ_‚ð‚ ‚ÄA‚»‚ê‚炪˜J“­ŽsêAŽÐ‰ï­ôAlŒûŠw“I—vˆö‚Æ‚¢‚©‚ÉŠÖ˜A‚µ‚Ä‚¢‚é‚©‚ðŒŸ“¢‚·‚éB«•Ê•ª‹ÆAˆçŽ™EŽqˆç‚āAZ‘îAlŒû‚—‚Əo¶—¦‚̒ቺ“™‚̃gƒsƒbƒN‚ðŽæ‚èã‚°‚éB
This class focuses on the changes in work and family lives in Japan since the mid-20th century, and how these changes are interacted with labor market, social policy, and demographic factors. Issues such as gendered division of labor, childcare, housing, and aging population and declining fertility will be covered.

¡2 Aug (Fri.) 9:00-10:30, 10:40-12:10
’S“–ŽÒF¬ú±”üŠó@Miki Kozaki
Š‘®F‚¨’ƒ‚̐…—Žq‘åŠw¶Šˆ‰ÈŠw•”lŠÔEŠÂ‹«‰ÈŠw‰È•‹³@Assistant Professor, Faculty of Human Life and Environmental Sciences: Human-Environmental Sciences, Ochanomizu University
ê–啪–ìFŒš’zHŠwEŠÂ‹«S—Šw@Architectural Engineering and Environmental Psychology
ƒe[ƒ}Fƒ‰ƒCƒtƒXƒ^ƒCƒ‹‚̋‰»‚Æ‚µ‚Ä‚ÌŒš’z@Architecture as an embodiment of lifestyle
“à—eFŒš•¨‚ÌŒš‚Ä•û‚âÞ—¿AŒ`‚Í’nˆæ‚É‚æ‚Á‚Ä‘å‚«‚­ˆÙ‚È‚éB‚»‚ê‚Í‹CŒóA‰¿’lŠÏ‚⃉ƒCƒtƒXƒ^ƒCƒ‹‚̈Ⴂ‚ª”½‰f‚³‚ê‚Ä‚¢‚éê‡‚ª‚ ‚éB‚±‚ÌŽö‹Æ‚É‚¨‚¢‚ẮAŒš’zŠw‚ðŠTà‚·‚é‚Æ‚Æ‚à‚É’nˆæ‚É‚æ‚éˆá‚¢‚Æ‚»‚Ì——R‚ɂ‚¢‚ÄŒŸ“¢‚·‚éBƒOƒ‹[ƒvƒfƒBƒXƒJƒbƒVƒ‡ƒ“‚⏬‚³‚¢ƒvƒŒƒ[ƒ“‚àŠÜ‚ށB
Materials, shapes and building construction method differ by region. These could be results of climate, values and lifestyle differences. This class introduces architecture in general, and focuses on architectural differences in region and its reasons. It includes group discussion and small presentation.

¡2 Aug (Fri.) 14:00-15:30, Field Study
’S“–ŽÒFV›‰ŒÜ•ä@Iho Niimi
Š‘®F‚¨’ƒ‚̐…—Žq‘åŠw¶Šˆ‰ÈŠw•”lŠÔ¶ŠˆŠw‰È¶Šˆ•¶‰»ŠwuÀy‹³Žö@Associate Professor, Faculty of Human Life and Environmental Sciences: Human Life Studies, Ochanomizu University
ê–åF¼—m•žü˜_@Fashion history and theory
ƒe[ƒ}F‰Ô‰¤ƒ~ƒ…[ƒWƒAƒ€‚Å‚ÌŒ»’nŠwK@Field Study at the Kao Museum
‰Ô‰¤ƒ~ƒ…[ƒWƒAƒ€i“Œ‹ž“s–n“c‹æ•¶‰Ô2-1-3‰Ô‰¤Š”Ž®‰ïŽÐ‚·‚Ý‚¾Ž–‹Æê“à@2-1-3 Bunka, Sumida-ku, Tokyo, 03-5630-9004j
i1j‰ïŽÐŠT‹µ‚Ìà–¾‚Ə¤•i‚̏Љî@Lecture about company history and products (about 35minutes)
i2j‰Ô‰¤ƒ~ƒ…[ƒWƒAƒ€‚ÌŒ©Šw@Visit to see the exhibition at the Kao Museum (about 55minutes)

¡3 Aug (Sat.) 9:00-10:30, 10:40-12:10
’S“–ŽÒF¼‚Ý‚Ç‚è@Midori Kasai
Š‘®F‚¨’ƒ‚̐…—Žq‘åŠw¶Šˆ‰ÈŠw•”H•¨‰h—{Šw‰È‹³Žö@Professor, Faculty of Human Life and Environmental Science: Food and Nutrition, Ochanomizu University
ê–啪–ìF’²—‰ÈŠw@Cookery Science
ƒe[ƒ}F“ú–{H‚É‚¨‚¯‚邾‚µ‚Æ‚¤‚܂݁@Dashi and umami in Japanese food
“à—eF‚¤‚Ü‚Ý‚Í5‚‚̊î–{–¡‚̈ê‚‚ł ‚èAŠÃ–¡AŽ_–¡A‰––¡A‹ê–¡‚É‘±‚­5”Ô–Ú‚Ì–¡‚Å‚ ‚éB“Á‚ɘaH‚É‚¨‚¢‚Ä‚Í‚¾‚µ‚ð‚Ƃ邱‚Æ‚Å‚¤‚܂ݐ¬•ª‚ð‚Ƃ肾‚µ‚Ä‚¢‚éBŽO‘傤‚܂ݐ¬•ª‚Í“ú–{l‚ª–ñ100”N‘O‚É”­Œ©‚µA“ú–{H‚É‚¨‚¢‚Ä”ñí‚ɏd—v‚È–ðŠ„‚ð‰Ê‚½‚µ‚Ä‚¢‚éBŽö‹Æ‚É‚¨‚¢‚Ä‚Í‚¤‚Ü‚Ý‚Ì”­Œ©A‚¾‚µ‚ÌŽæ‚è•ûA‚¾‚µ‚ðŽg‚Á‚½˜aH‚Ȃǂɂ‚¢‚ču‹`‚µAŽÀÛ‚É‚©‚‚¨ß‚ƍ©•z‚Å‚Æ‚Á‚½‚¾‚µ‚ð–¡‚í‚Á‚Ä‚¤‚܂ݐ¬•ª“¯Žm‚ð‡‚í‚¹‚½‚Æ‚«‚Ì‘ŠæŒø‰Ê‚ð‘ÌŒ±‚µ‚Ä‚à‚炤B
Umami is one of the basic, or primary tastes and it is the fifth taste, joining sweet, sour, salty and bitter. Especially in Japan, umami substances are extracted by making dashi. Three major umami substances were discovered in Japan about 100 years ago and play an important role in Japanese food. The class will lecture about the discovery of umami, how to make dashi, and typical Japanse food washoku using dashi. Participants will also taste and exprerience the effect of umami synergy by combining two types of dashi that were made from katsuobushi and kombu.

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