2026 (Current Year) Faculty Courses School of Environment and Society Department of Social and Human Sciences Graduate major in Social and Human Sciences
Graduate Lecture in Culture and Arts F1B
- Academic unit or major
- Graduate major in Social and Human Sciences
- Instructor(s)
- Guanqiong Yang
- Class Format
- Lecture
- Media-enhanced courses
- -
- Day of week/Period
(Classrooms) - Class
- -
- Course Code
- SHS.U444
- Number of credits
- 100
- Course offered
- 2026
- Offered quarter
- 4Q
- Syllabus updated
- Mar 5, 2026
- Language
- Japanese
Syllabus
Course overview and goals
This lecture examines modern Chinese and global history through the lens of Chinese cuisine. Rather than treating cuisine merely as food culture, it analyzes it as a historical and social practice deeply intertwined with politics, diplomacy, class, migration, race, and nation-state formation.
Course description and aims
This course aims to develop the following knowledge and skills:
1.The ability to explain concrete cases using analytical concepts such as nationalism, colonialism, globalization, and racism.
2.The ability to critically read primary sources and academic literature and construct coherent arguments connecting theory and case studies.
Keywords
History, Urban Culture, Nationalism, Colonialism, Globalization
Competencies
- Specialist skills
- Intercultural skills
- Communication skills
- Critical thinking skills
- Practical and/or problem-solving skills
Class flow
Readings, presentations (specified range from the textbook or assignments from the instructor) and discussions are combined in each class.
Course schedule/Objectives
| Course schedule | Objectives | |
|---|---|---|
| Class 1 | In the first class, the instructor will introduce the author and the book, and the participants will decide together which chapters to read. |
Please review the table of contents in advance. |
Study advice (preparation and review)
To enhance effective learning, students are encouraged to spend approximately 100 minutes preparing for class and another 100 minutes reviewing class content afterwards (including assignments) for each class.
They should do so by referring to textbooks and other course material.
Textbook(s)
Kazuhiro Iwama. A World History of Chinese Cuisine: Beyond the Nationalism of Gastronomy. Keio University Press Inc., 2021. ISBN9784766427646. (Japanese)
Reference books, course materials, etc.
Course materials are provided during class.
Evaluation methods and criteria
Students are evaluated based on participation (20%), presentations and written handouts (40%), and a final paper (40%).
Related courses
- SHS.U443 ： Graduate Lecture in Culture and Arts F1A
Prerequisites
No prerequisites. Willingness to engage with historical and social science literature is required.
Contact information (e-mail and phone) Notice : Please replace from ”[at]” to ”@”(half-width character).
yang[at]ila.titech.ac.jp
Office hours
Contact by e-mail in advance to schedule an appointment.