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.
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.
4-week Full Immersion Program
Summer 2020 tentative dates: June 2 (arrive) – July 1 (depart)
- The Story of Food in Osaka: A Field Study (3 credits)
- Japanese Culinary Practices and the Sensible World (3 credits)
- Japanese Lexicon for food and Business (1-2 credits)
Detailed course descriptions
Up to 8 credits, please work with your home university study abroad office to assure full credit.
Students interested in Japanese culture, language, or business. Prior language study is encouraged, but not required. Professionals and graduate students in food or environment-related fields are encouraged to inquire.
$ 4,950.00 USD
HOW TO APPLY:
Start your application here ›