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WHY STUDY ABROAD IN JAPAN?

Japanese cuisine, or Washoku, offers invaluable opportunities to think about the intersection of the modern and traditional, local and global, rural and urban, nature and society, taste and waste, our future and sustainability.

Washoku offers invaluable opportunities to think about the intersection of the modern and traditional, local and global, rural and urban, nature and society, taste and waste, our future and sustainability.

Our summer program in Japan
The program is based in the city of Osaka “the food capital of Japan”. Students explore the food cultures and systems of contemporary Japan through interdisciplinary, and multisensory learning experiences. Students learn the philosophical and historical foundation of washoku as well as basic culinary techniques through intensive cooking sessions, and they broaden and deepen their culinary experience by critically engaging in the culture and politics of sustainability in seminar sessions. They also visit wholesale markets where hundreds of food ingredients and products are brought in and re-distributed, engage in multi-sensual fieldwork at a soy sauce distillery, sake brewery, and a small-scale farming village as well as historical temples in Nara and Kyoto. The program is hosted by Osaka Shoin Women’s University, one of the first liberal arts women’s colleges established in Osaka and now running the nation’s first food studies program since 2015.