Regions and Cuisine: Traveling Japan with Matsuo Basho (JPN4603.01)

Ikuko Yoshida

In this sixth-term Japanese course, students will follow the footsteps of a prominent Japanese poet in the seventeen-century, Matsuo Basho, and learn about different regions and cuisines of Japan.  As students “imaginary” travel to various regions of Japan, they will learn about historical and scenic places that are depicted in Basho’ poems and various local cuisines in the regions.  Students will also watch Japanese TV shows to learn how the specialties from different regions are described.

Throughout the course, students will develop their linguistic skills, cognitive skills, and cultural understanding by discussing their understanding of various regions and cuisines in Japan.  Approximately 60 new Kanji will be introduced.  Class activities include oral presentations, discussions, and individual writing projects such as keeping a travel log are required.  Conducted in Japanese.  High-Intermediate Level.

Learning Outcomes:
1. Raise valid questions on what they’ve learned and express their ideas and thoughts in a culturally appropriate manner.
2. Be able to form ideas and opinions based on the information that they obtained and logically state and express their thoughts coherently and cohesively in the target language
3. Critically analyze and evaluate the findings of their questions
4. Improve their linguistic and cognitive skills through the analyses of Japanese society
5. Become independent learners who are curious about the world
6. Conduct research independently.

Delivery Method: Remotely accessible
Prerequisites: Six terms of Japanese or permission of the instructor. Proficiency level to be assessed by the instructor. Please contact Ikuko at by November 12.
Course Level: 4000-level
Credits: 4
M/Th 10:00AM - 11:50AM (Full-term)
Maximum Enrollment: 10
Course Frequency: One time only

Categories: All courses , Japanese , Remotely Accessible